Wednesday, May 5, 2010

Lend Me Your Ears - Orecchiette con Bietole y Ricotta Salata

So I was mindlessly flipping between 487 channels this morning. Knowing full well that there wasn't going to be anything of interest on any of the channels that I have not already seen a million times already.... I mean REALLY, how many times DOES the History channel have to run "Hitler's Inner Circle"...? Come one!

Then I flipped past the Food Network... big mistake... For who should be presenting a pasta dish, but my beloved--Giada. And with one of my favorite pasta shapes too... Orecchiette (little ears).

Her combination of grape tomatoes, Ricotta Salata and Swiss Chard sent me into uncontrollable drooling. Then again, I had been staring at the TV like a thrall. So that may have had something to do with it. LOL

I have already combined Swiss Chard and Pasta before, when I made Conchiglioni con Bietole. But I loved her additions (though I did change a couple of the proportions as well as 2 ingredients). Giada's recipe is available at the Food Network web site HERE. But this is what I did with her idea. Not a whole lot different, but it's my spin on her dish.

I roasted the tomatoes in the oven separately, instead of adding them to the fry pan for starters. I also used a higher percentage of Swiss Chard and chose to replace the Baby Spinach with Arugula as well as swapping out the lemon zest with that of a Meyer Lemon.

Orecchiette con Bietole y Ricotta Salata

2 cups Grape Tomatoes
1 (15-oz) can Garbanzo beans (chickpeas)
16 oz Swiss Chard, after stemming
6 oz Arugula
16 oz Orecchiette
1/2 cup Olive Oil
2 Garlic Cloves, crushed
8 oz Ricotta Salata cheese, Cubed
the Zest of one Meyer Lemon
Kosher salt and freshly ground black pepper

Preheat the oven to 350 and place tomatoes on a baking sheet, drizzle with olive oil, salt and pepper.

Roast in the oven for 20 -30 minutes.

Meanwhile, drain and rinse the Garbanzo Beans and set aside.

Remove the ribs from the chard....

Then rough chop it.

Rough chop the arugula as well.

Drop the Orecchiette into the salted boiling water and cook according to package directions (about 9 minutes)

Begin heating the Olive oil in a large skillet, adding the garlic cloves.

Remove the garlic when it begins to brown.

Add the chard and a pinch of salt, then toss a little to coat with oil, letting it wilt.

Once the chard wilts down a little, add the arugula and toss, allowing the whole thing to wilt down.

Cube the Ricotta by slicing the wedge into slabs.

Then cut the slabs into strips and finally cut the strips into cubes..

Zest the Meyer Lemon.

Drain the pasta and pour into a warmed bowl.

Add the Wilted Greens and Lemon Zest

Toss well.

Add the Garbanzo beans, Roasted Tomatoes and toss again.

Add the Ricotta Salata and a little salt and pepper, then toss a final time.

Your ready to serve.

The garbanzo beans were so creamy that it almost felt like I had smothered the pasta in a cream sauce. It was awesomely delicious! And fairly healthy to boot. Thanks Giada!!!



Bob said...

Looks fantastic. I bet it would be good cold too.

Bo said...

I totally agree...the history channel sucks during the day...I have seen the modern marvels on building the Empire State Building 50 times...This pasta looks great! I'm hungry.

Danielle said...

I love all the color and the fresh meyer lemon zest! YUM! speaking of meyer lemons, aren't they only in season for a short time? I need to make me some limoncello!!!

Barcofever said...

Shane, this looks amazing. I have been jonesing for some good pasta recipes since I got back from Italy two weeks ago. Minus the cheese, Robert and I could totally enjoy this. Thanks for sharing!