Orichiette With Cannellini Arugula And Ricotta Salata Recipe
Servings: 1
Ingredients
- Â Â Fresh orecchiette for 6, or possibly 1 lb. purchased orecchiette
- 3 Tbsp. extra virgin extra virgin olive oil
- 2 x cloves garlic, crushed
- 1 lrg onion, minced (about 1 1/2 c.)
- 3 c. cooked and liquid removed cannellini beans, or possibly two 15 oz cans cannellini
- Â Â beans, liquid removed and quickly rinsed
- 3/4 c. chicken stock or possibly canned chicken broth
- 2 bn arugula, stem ends removed, shredded 1/2 inch, thoroughly washed
- Â Â and liquid removed (about 4 c., loosely packed)
- Â Â Salt
- Â Â Freshly grnd black pepper
- 1 c. peeled, seeded and diced (1/4 inch) ripe plum tomatoes (see note)
- 1Â 1/2 c. (about 4 1/2 ounces) grated ricotta salata, plus more for passing,
- Â Â if you like
Directions
- Ricotta Salata, or possibly salted ricotta, is fresh ricotta which has been allowed to drain in slatted baskets for 12-15 days with the addition of salt, therefore becoming more compact and more flavorful than regular ricotta. It usually comes in forms which are approximately 1 lb.. Shavings of pecorino primo sale, fresh sheep's lowfat milk cheese, can be a good substitute.
- Prepare the orecchiette
- In a large pot, bring 6 qts of salted water to a boil. Cook the orecchiette for approximately 8 to 10 min for freshly made pasta, and up to 16 min for dry pasta.
- Meanwhile, in a large (about 12 inch) skillet, heat the oil over medium heat.
- Add in garlic and cook till lightly browned, about 3 min. Add in the onions and cook, stirring, till wilted but not brown, about 4 min. Add in the beans and chicken stock and bring to a boil. Stir in the arugula, adjust the heat to simmering and simmer 3 min. Season to taste with salt and pepper.
- Reserve about 1 c. of the pasta cooking liquid and drain the orecchiette.
- Return the orecchiette to the pot, place over medium-low heat and add in the bean sauce. Stir, adding some of the reserved pasta cooking water if necessary, to make the sauce creamy. Check for salt and pepper, adding more if necessary.
- Remove the pot from the heat, stir in the tomato and grated cheese and serve.
- Note: To make peeled seeded and minced tomatoes, cut out the cores from 3 or possibly 4 ripe plum tomatoes. Cut an "X" in the end opposite the cores. Plunge the tomatoes into a pot of boiling water and leave them just till the skins are loosened, from 10 seconds to 1 minute, depending on the tomatoes. Remove the tomatoes and plunge them into a bowl of cool water just long sufficient to cold them. Slip off the skins and cut the tomatoes in half lengthwise. Scoop out and throw away the seeds. Cut the tomatoes into 1/4 inch dice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1128g | |
| Calories 1078 | |
| Calories from Fat 403 | 37% |
| Total Fat 45.46g | 57% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2561mg | 107% |
| Potassium 2189mg | 63% |
| Total Carbs 126.49g | 34% |
| Dietary Fiber 43.9g | 146% |
| Sugars 20.03g | 13% |
| Protein 43.74g | 70% |
