Italy 6/10/13
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Recipes contributed by Rudy Litwin.
Once again we were treated to the vibrant flavors of Italy by Rudy Litwin of the Italian-American Society of Peoria. Homemade pasta is certainly labor-intensive (at least for the novice; not so much for Nonna Stella in the video below), but delicious and definitely worth it! A good excuse to gather with family and friends to turn out a wonderful meal. Click here to download these recipes. Want to try more Italian recipes? Click here for the archive from our program in 2012. Click here for the archive from our program in 2014. Click here for the archive from our program in 2015. Click here for the archive from our program in 2022. Click here for the archive from our program in 2023. |
Orecchiette pasta from Puglia
Ingredients:
1 cup semolina flour
½ cup water
pinch of salt
Method:
Make a well with flour. Pour ¾ of the water in the well and mix together gathering up the flour all around your well. Gradually add the remaining water, again gathering up all the semolina flour, and work the dough by stretching the dough with the palm of your hand for about 8 minutes. Dough should be soft and smooth, yet firm and dense; it should tear when pushed/stretched, but you don't want it to dry out.
Form the dough into a ball and cover with plastic wrap. Allow the dough to sit for ½ hour.
After the dough has rested for at least ½ hour, roll the dough into a large rope until it is about ½ inch in diameter. Cut the dough into ½ long pieces. With a knife pull the dough across your board toward you. The dough will curl up onto the top of the knife. Unfold the piece of dough, turn inside out, put aside to dry. The piece of dough should now resemble the Orecchiette shape, which means “small ears.”
To Serve
Make Tomato Basil sauce (recipe below).
Boil a large pot of water. Add a “handful” of salt to add flavor and lower the boiling point. Add the Orecchiette and cook until al dente. Drain, keeping a small cup of the pasta water to adjust consistency of sauce if needed.
Taste sauce and season with additional salt if needed.
Add sauce to pasta and stir to combine. Top with grated cheese, cracked black pepper, and fresh, finely chopped basil. Serve hot.
1 cup semolina flour
½ cup water
pinch of salt
Method:
Make a well with flour. Pour ¾ of the water in the well and mix together gathering up the flour all around your well. Gradually add the remaining water, again gathering up all the semolina flour, and work the dough by stretching the dough with the palm of your hand for about 8 minutes. Dough should be soft and smooth, yet firm and dense; it should tear when pushed/stretched, but you don't want it to dry out.
Form the dough into a ball and cover with plastic wrap. Allow the dough to sit for ½ hour.
After the dough has rested for at least ½ hour, roll the dough into a large rope until it is about ½ inch in diameter. Cut the dough into ½ long pieces. With a knife pull the dough across your board toward you. The dough will curl up onto the top of the knife. Unfold the piece of dough, turn inside out, put aside to dry. The piece of dough should now resemble the Orecchiette shape, which means “small ears.”
To Serve
Make Tomato Basil sauce (recipe below).
Boil a large pot of water. Add a “handful” of salt to add flavor and lower the boiling point. Add the Orecchiette and cook until al dente. Drain, keeping a small cup of the pasta water to adjust consistency of sauce if needed.
Taste sauce and season with additional salt if needed.
Add sauce to pasta and stir to combine. Top with grated cheese, cracked black pepper, and fresh, finely chopped basil. Serve hot.
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Get inspired by the incredible orecchiette-making skills of Nonna Stella in this video. |
Tomato Basil Sauce
According to Mr. Litwin, you can't beat San Marizano tomatoes, grown in the ashes of Mt. Vesuvius (which are sometimes available canned). But if you can't get to Italy, some ripe plum tomatoes picked fresh from the garden should do.
Ingredients:
1 pound Orecchiette pasta
2 pints ripe cherry tomatoes (or about 3 cups chopped ripe plum tomatoes)
2 large garlic cloves, minced
3 Tablespoons olive oil
Sea salt
Cracked black pepper
¼ tsp. red pepper flakes
¼ cup fresh basil, finely chopped
Freshly grated Pecorino or Parmesan de Parma cheese (optional)
Method
Cut the tomatoes into quarters. Put the olive oil in a sauce pan or skillet. When the olive oil is hot add the garlic and cook until lightly browned. Add the tomatoes and red pepper flakes, and cook for only a few minutes.
Salt to taste.
Ingredients:
1 pound Orecchiette pasta
2 pints ripe cherry tomatoes (or about 3 cups chopped ripe plum tomatoes)
2 large garlic cloves, minced
3 Tablespoons olive oil
Sea salt
Cracked black pepper
¼ tsp. red pepper flakes
¼ cup fresh basil, finely chopped
Freshly grated Pecorino or Parmesan de Parma cheese (optional)
Method
Cut the tomatoes into quarters. Put the olive oil in a sauce pan or skillet. When the olive oil is hot add the garlic and cook until lightly browned. Add the tomatoes and red pepper flakes, and cook for only a few minutes.
Salt to taste.