Oct 12, 2008 11:00 am US/Eastern
Tony's Table: Orecchiette
NEW YORK (CBS) ―
Chefs Guy Grossi and Tony Tantillo show you how to make a delicious orecchiette dish.
INGREDIENTS:
4 cups, plus a little extra Flour
1 cup Water
4 Cooked and peeled idaho potatoes
1 Bunch Cime di rapa (turnip tops) cooked
Substitutes: kale, swiss chard, kohlrabi leaves
Half a pound Pancetta
4 Cloves Garlic
1 Bunch Basil
1 Bunch Parsley
Fresh grated Pecorino cheese
Olive oil
Red pepper flakes
Salt
METHOD:
Combine flours and salt.
Add water and work to a firm dough, 15 minutes.
Rest dough.
Roll dough into 1 cm wide logs.
Cut into small squares.
Using the back of a butter knife roll along the top of each pasta square till it curls over.
Using your finger push the indent back through pasta to form a little ear shape.
For the sauce sauté slices of the pancetta in a little olive oil until golden.
Add potatoes and cook till golden. Add garlic and chilli, and toss through cime di rapa.
Finish with herbs and grated pecorino.
Check seasoning.
*orecchiette is a typical pasta from Puglia
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