Homemade Orecchiette with Cabbage, Dill & Pancetta
Homemade Orecchiette with Cabbage, Dill & Pancetta

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, homemade orecchiette with cabbage, dill & pancetta. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Orecchiette are a typical pasta of Apulia (Puglia), the heel of Italy. Their name means "little ear" and describes their shape. Orecchiette, or "little ears," for their cupped shape, are one of the simplest pastas to make at home. Admittedly, they're time-consuming, but, says Berkeley chef and cooking teacher Samin Nosrat, "Making them is an opportunity to connect to a.

Homemade Orecchiette with Cabbage, Dill & Pancetta is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Homemade Orecchiette with Cabbage, Dill & Pancetta is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook homemade orecchiette with cabbage, dill & pancetta using 9 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Orecchiette with Cabbage, Dill & Pancetta:
  1. Take Orecchiette
  2. Prepare 1 cup semolina, plus extra to dust tray
  3. Get 1/2 cup typ '00' or all purpose flour, plus extra for dusting
  4. Take 1/3 cup hand-warm water
  5. Make ready Cabbage
  6. Take 1/4 savoy cabbage, shredded and chopped into 1 inch pieces
  7. Get 2 tbsp butter
  8. Get 2 tbsp fresh dill, chopped
  9. Make ready 8 slice thinly sliced smoked pancetta, broiled until crispy on both sides

How to Make Perfectly Crunchy Homemade Dill Pickles. Make Any Vegetable Fun to Eat. Bryant Terry's Sautéed Cabbage and Roasted Potatoes. Vivian Howard's Baked Pimento Cheese and Sausage.

Steps to make Homemade Orecchiette with Cabbage, Dill & Pancetta:
  1. Put semolina and flour in a bowl.
  2. Make a well in the middle with your hand and add the water bit by bit, swirling your hand til it makes a dough.
  3. Put the dough onto a floured surface and knead it, adding more flour to the surface if it sticks, and knead for 10 minutes.
  4. Spray a piece if plastic wrap with cooking spray or a little olive oil wiped over with kitchen paper, then wrap the dough and refridgerate it for 30 minutes
  5. Put a large pot of salt water on to boil.
  6. Take out the dough and sprinkle a baking tray with semolina.
  7. Put flour on the work surface, and on your hands.
  8. Take a piece of dough about the size of a glass marble, roll into a ball in the palm if your hand, then cup your palm, place your other thumb firmly into the middle of the ball of dough and drag it down towards your wrist to make a curled 'ear' shape out of the bit of dough. Let it drop off your hand onto the baking tray
  9. Get more flour on your hand and repeat until all the dough is used up.
  10. Shake the orecchiette off the tray, carefully into the boiling water. You may need to use a slotted spoon to gently move them off the bottom off the pan. Give the pan a shake to move them about a bit.
  11. Meanwhile, in a medium saucepan, melt the butter, then add the dill, followed by the cabbage and season with salt and black pepper.
  12. Stir around until the cabbage is wilted and coated with butter and dill.
  13. Use the slotted spoon to take the orecchiette out of the water and put it straight in with the cabbage. Give it all another good stir.
  14. Serve in warm bowls, with the crispy pancetta broken into pieces on top.

Bryant Terry's Sautéed Cabbage and Roasted Potatoes. Vivian Howard's Baked Pimento Cheese and Sausage. Homemade Orecchiette Pasta with Braciole. the traditional Sunday dinner from Puglia. Chef Laura shows us how to make easy homemade pasta by hand, paired with a delicious cheesy leak sauce. This recipe is sure to give you the taste of Italy in the comfort of your house.

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