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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A Paul Newman recipe that calls for crisping cooked orechiette pasta in oil and serving with broccoli, fresh parmesan and pine nuts. It sounds divine for a special meal, suppose you could sub small shells. Ingredients:
24 ounces dried orecchiette (1 1/2 16 oz boxes) |
3/4 vegetable oil |
2 tablespoons slivered garlic |
5 cups small broccoli florets |
1/3 cup dry white wine |
1/4 cup fresh lemon juice |
3 tablespoons balsamic vinegar |
6 tablespoons unsalted butter, cut into chunks,softened |
1/2 cup toasted pine nuts |
1 cup freshly grated parmesan cheese |
salt, to taste |
fresh ground pepper |
Directions:
1. Cook pasta until tender, but firm.
2. Drain and rinse in cold water, drain well.
3. Have ready two medium saute pans.
4. Heat 1/4 oil in each until smoking.
5. Add pasta carefully to each pan, dividing equally.
6. Spread out in even layers and cook for about 3 minutes, or medium brown on underside.
7. Turn pasta over and cook, WITHOUT stirring, until browned on the other side.
8. Transfer pasta and oil in a large bowl and keep warm.
9. Heat remaining 1/4 cup oil in one pan until hot.
10. Add garlic and broccoli, saute and toss for about 5 minutes.
11. Add wine, lemon juice, salt and pepper, cook for additional 3 minutes.
12. Transfer to 13 X 9 flame proof baking dish.
13. Add pasta,vinegar, butter and pine nuts to the baking dish and toss over medium high heat until butter is melted.
14. Add 1/2 cup of cheese and toss again.
15. Serve with remaining cheese and additional fresh ground pepper.
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