The flavors in this pasta build with each bite. Try it once, and it will become a summertime staple. If you can’t find orecchiette, you can use farfalle instead.
Start the meal off with Shaved Asparagus Salad with Aged Gouda and Hazelnuts.
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A simple, delicious summer pasta. I would be inclined to add 4 oz of crisped prosciutto or bacon to finish. I did make with full pound of pasta but could reason reducing to 3/4 of a pound
I have made this many times. I made it as written the first time (in 2007) and noted in my magazine that it was "perfect". That said, since then I have made these changes: used 1/2 as much pasta, added thin red pepper strips (1/4 to 1/2) cup; added 1 strip of bacon, crumbled, and top the pasta with sliced grilled chicken. I never use 1/3C oil - way too much; 2-3 TBS is more than enough for 2C onions.I make the full recipe (with 1/2 the pasta)as a main dish for 2, (with the grilled chicken) and it usually ends up with about one serving left for some lucky person's lunch. I only use 1 chicken breast (really a half of a whole breast) and it is plenty. You could add a side of sliced tomatoes or a green salad, but we had it by itself and it was plenty! Might make it with a bit more corn, but it is fine as is. Husband and I agree it would be great as a room temp or slightly chilled side dish for a cook-out or picnic. Definitely has a firm place in thesummer rotation.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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