Best Orecchiette With Ham And Leeks Recipes

ORECCHIETTE PASTA WITH PEAS, HAM, AND CREAM

Steps:

• 1. Cook pasta according to package directions.
• 2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
• 3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
• 4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.

HANDMADE ORECCHIETTE

Steps:

• Mound the flour on a clean work surface. Sprinkle with the salt and toss with your fingers, then make a well in the center of the flour and pour in the beaten egg. Quickly combine with your fingers and as the dough starts to come together, add 1 tablespoon of water at a time, up to 3 tablespoons total. Keep kneading until you get a solid but soft ball of dough, about 5 minutes. Place it in a bowl and cover with a damp towel for 30 minutes to 1 hour.
• Divide the dough into 4 equal pieces. Roll them each out on a floured surface to make a skinny log about 10-inches-long. Pinch off a small piece of dough, just enough to cover your fingertip, and roll the dough against the floured work surface with your thumb, creating a "little ear". Transfer the orecchiette to a large piece of parchment paper. Keep pinching and making the orecchiette with your thumbs until no dough is left.
• In the meantime, bring a pot of salted water to a boil. Pick up the sides of the parchment paper to slide the fresh pasta into the water. Boil until the pasta floats to the top, 2 to 3 minutes.
• Reserve about half a cup of pasta water, and drain the rest.
• Combine the pasta with the oil and 2 tablespoons pasta water in a large bowl (add more pasta water if it seems dry!). Season with a pinch of salt and pepper and divide between 2 dinner bowls, or among 4 smaller bowls. (Our kids eat only a tiny bit, so we could still call this 2 servings.)
• Garnish with freshly grated Parmesan and fresh basil leaves!

STEP-BY-STEP ORECCHIETTE

Steps:

• Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
• Using your fingers, swirl ingredients together until combined.
• Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
• Gradually incorporate flour mixture into water using your fingers.
• Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
• Start to gather and knead dough, working it until no dry flour remains on work surface.
• Continue to knead until smooth and elastic, about 5 minutes.
• Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
• Roll 1 portion of dough into an 18-inch-long rope.
• Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
• Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
• Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.

ORECCHIETTE WITH LEEKS, PEAS, AND PECORINO

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
• Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino.
• Simmer until the sauce has thickened slightly, about 4 minutes.
• Drain the pasta and return it to pot. Add the sauce, lemon zest, and mint and toss.
• Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.