orrechiette with winter greens & almond crumbs
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Category
Pasta
Author:
Elise Pulbrook
Puglia’s famous tiny ear-shaped pasta is fairly easy to make by hand, and I take great pride in making these from scratch when catering small or large gatherings.
Ingredients
-
2 slices of stale sourdough
- Handful of raw almonds
- 1 small clove garlic, minced
- Zest of 1 lemon
- 1 tsp chilli flakes
- Handful of chopped parsley
-
2 tsp Mount Zero Frantoio Extra Virgin Olive Oil
-
Mount Zero Pink Lake Salt, to taste
- Freshly cracked black pepper, to taste
- Handful of grated pecorino romano
- 1 bunch of mixed greens (I used red chard, broccoli rabe and chicory), roughly chopped
-
200g orecchiette (fresh or bought)
- 2 cloves garlic
- 1 tsp chilli flakes, or to taste
-
2 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
-
Mount Zero Pink Lake Salt, for the pasta water
-
Juice of ½ lemon, or to taste
-
Mount Zero Pink Lake Salt, to taste
- Freshly cracked black pepper, to taste
-
Good Glug of Early Harvest Picual Extra Virgin Olive Oil
Pangrattato
Pasta
To Serve
Directions
Pangrattato
Preheat the oven to 170 degrees Celsius (150 degrees fan forced).
- Blitz the sourdough and almonds using a food processor to make coarse crumbs. Add remaining ingredients except for the pecorino.
- Pulse briefly to combine then turn out onto an oven-proof tray. Bake for 10 minutes, stirring halfway through, until golden brown and fragrant. Allow to cool before stirring through the pecorino.
Pasta
- Bring a large pot of water to the boil.
- Add a generous amount of salt to season (like the Mediterranean Sea) before blanching the greens for 1 minute.
- Remove the greens and transfer to a chopping board. When cool enough to handle, finely chop.
- Add the pasta to the boiling water and cook as per packet instructions or until al dente (only 2 to 3 minutes if fresh).
- For the sauce, add 2 to 3 tablespoons of oil to a large pan over medium-to-low heat. Add the garlic and chilli flakes, cooking until fragrant but not burnt. Add the greens.
- When the pasta is ready, transfer to the pan. Toss to mix, using a bit of the pasta water to help emulsify and thicken the sauce.
- Season with salt and pepper to taste, and turn off the heat. Add a gentle squeeze of lemon and drizzle with Early Harvest Picual Extra Virgin Olive Oil.
- Generously sprinkle the pangrattato on top prior to serving. Enjoy!