Sunday, March 29, 2009

Orecchiette with Toasted Breadcrumbs

This recipe is from Giada De Laurentis on the Food Network. She used Italian seasoned dried bread crumbs, but I didn't like them very much. Use good French bread bread crumbs and add fresh herbs to your taste.

* 1 pound dried orecchiette or other small shaped pasta
* 3/4 cup extra-virgin olive oil
1 garlic clove
* 2/3 cup fresh French bread crumbs
* Sea salt and freshly ground black pepper
* 1/4 cup grated Parmesan
* 1 cup finely chopped prosciutto
* 2 tablespoons chopped fresh parsley leaves
1 tablespoons chopped fresh oregano and basil


In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.

Meanwhile, in a medium-sized saute pan, heat the oil and garlic clove. Remove the garlic when lightly browned. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly until browned. Season with salt and pepper. Saute for about 2 minutes. Remove from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley and fresh herbs.

No comments:

Post a Comment