The orecchiette shape literally translates to ‘little ear’ and originated in Southern Italy . This pasta is perfect for catching sauce in its cup-like shape . Making the pasta fresh, by hand, is a fun activity to do alone or with friends and family. The dough is mixed together in a matter of minutes and only requires a half hour of rest time before you can start making the pasta. The result is also infinitely better than boxed pasta. The recipe listed below was one of the most popular pasta dishes at my restaurant. There was a time when I tried to remove it from the menu in order to make room for a new dish and I had to put it right back on due to popular demand. I mix hot and sweet Italian sausage together but you can absolutely use one or the other depending on how spicy you like your food. This pasta shape will also work well with my Simple Tomato Sauce.
mix together then remove from bowl and knead until dough is elastic (about 5 min)
Place dough in a bowl and cover bowl with plastic wrap
allow to rest for 30 minutes
Make the shape
flour a working space on counter
cut dough into 8 pieces
roll each piece with your hand into a ½ inch rod
cut each log into ½ inch pieces
use your thumb to press and swirl dough into small cup shape
place pieces on a baking sheet lined with parchment or foil
add ½ tbsp of salt to a large pot of water and bring to a boil
drop orecchiette in pot
when orrecchiette rises to top allow to cook for another minute
Total cooking time should be around 5 minutes
Please don’t worry about every piece of orecchiette looking exactly the same. This is homemade pasta. You will get the hang of it as you go along. Some people like to use a measuring spoon to help push the pasta into a cup shape.
Chicken Milanese topped with Arugula, Tomatoes and Shaved Parmesan
So last night I was feeling tired. It had been a long rainy day training my puppy and waiting on line to vote. Let me rephrase this…Waiting on a very LONG line to vote in the rain. So when I got home I wanted to make something for dinner that would be delicious, easy and quick.
I realized that I hadn’t shared my Chicken Milanese recipe yet. This is my go-to prep for chicken any time of year. Meaning, it works just as good on a cold winter night as it does in the heat of summer. Learning to properly bread chicken, fish and vegetables is the foundation for anyone learning to cook. You can build many delicious recipes off of the classic breading method.
I chose to serve my thin sliced chicken breast Milanese with a simple arugula salad on top. I like the way the peppery arugula freshens the lightly fried chicken. I toss the arugula with Balsamic Vinegar, Extra Virgin Olive Oil, Salt, Pepper and a touch of Dry Mustard.
Mix Panko with onion flakes, salt, pepper, oregano
dredge each chicken breast into flour first, then egg, then panko mix
Fill frying pan with 1/2 inch vegetable oil and heat over medium heat
When oil is warm add chicken and cook until golden brown on each side
Place on paper towel to absorb the extra oil
This recipe is a base for many dishes. Serve the chicken with a salad on top or top with tomato sauce and mozzarella cheese to make delicious chicken parmigiana. You do not need to deep fry the chicken, you need enough oil to wet the breadcrumbs. I like to place the chicken on a paper towel after frying to remove extra oil.This recipe can be made in advance and reheated in the oven.
It is incredible to walk on the beach and watch people surf fish. It requires a lot of patience and skill to catch and reel in a fish while standing in the ocean surf. My daughter Olivia and I took a long walk on the beach yesterday and we were delighted to find some of our familiar friends fishing for bass. When fish is freshly caught a simple recipe works best because it lets the flavor of the the fish shine through. I prefer a whole roasted fish but my family prefers it to be filleted first because they really do not like any bones. I suggest using a good olive oil, mediterranean oregano, fresh lemon, capers and some salt and pepper. Put the fish in a baking dish, add the ingredients and put it in a 375 oven for 8-10 minutes. Thats it! Serve with a simple salad of cucumbers, tomatoes, feta cheese tossed with some olive oil, oregano, salt and pepper and you have a delicious, healthy meal.
Butternut squash is a sweet and savory squash that is in season in the Fall. When in peak season you do not have to do much to create a wonderful soup or filling for ravioli. Butternut squash is very good for you and is rich in vitamin A and potassium. I love to combine fresh sage with the squash. The flavors work very well together. I also like the salty crunch that bacon adds to the soup but you can absolutely leave it out. I do not use any cream in this recipe because it does not need it. You want the vibrant flavor of the squash to shine through. This soup can be made in advance and kept in the refrigerator for up to 5 days. I promised my friend Michelle a soup recipe this week since the weather is getting colder in New York. She’s a busy woman so I knew it had to be easy to prepare, healthy and delicious. I think this recipe fits the bill. Let me know what you think.
Place flesh side down on baking sheet lined with parchment
Roast for 45 – 55 minutes until fork tender
Cook bacon until crispy, crumble and set aside
While squash is roasting saute chopped shallots in olive oil until translucent
When squash is done use a spoon to sccop out squash into a blender or mixer
Add sauteed shallot, vegetable broth and all the rest of the ingredients
Puree until smooth
Reheat when ready to serve
Pour olive oil into mixing bowl
Add chopped rosemary
Toss brioche cubes in oil
Season with black pepper
Bake at 350 for 10-15 minutes until golden brown
You can add more chili powder to the soup if you like a little more heat. To serve, heat up soup and pour into bowls. Sprinkle crumbled bacon and croutons on top. I suggest frying some fresh sage leaves to garnish the soup with.If you would like to keep the soup vegan you can substitute olive oil for the butter and leave out the bacon.