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!!!

Mangia!!
~~

Cabbage Flowers and Little Ears - Orecchiette al Cavolifiore

I love Cabbage. All forms of Cabbage. From Brussel Sprouts, Kohlrabi and Savoy to Kale, Broccoli and Bok Choy. But one of my favorites is the humble looking Cabbage Flower; known more often as Cauliflower. And while I love the multicolored varietals that are available later in the season such as Orange, Green, Purple and Romanesco with it's lovely fractal pattern, my favorite is still good old white variety. It's a comforting reminder of simpler times of my youth when I use to consume massive quantities of Cauliflower with Cheese sauce. YUM.

I suppose it's a good thing I loved cauliflower as a kid. It's high in Fiber, Folate, Vitamin K and Vitamin C. As a member of the Cruciferous it also contains phyto-chemicals such as sulforaphane, an anti-cancer substance and several others that improve the livers ability to filter out carcinogenic substances. On top of that it also contains indole-3-carbinol which acts as an anti-estrogen compound, slowing the growth of Breast and Prostate tumors. In fact, high intakes of cauliflower has been shown to reduce the risk of Prostate, Bladder and Colon cancer. Pretty cool for a Caulis (Latin for cabbage) Flower. Of course the colored varieties have their own specialties. The Orange variety is higher in Beta Carotene, the Purple types contain anthocyanin, like "Red" Cabbage.

This recipe is designed in the same vein as that oh so delicious Cauliflower with Cheese Sauce, though the cheddar has been replaced with Pecorino Romano and a little heat has been added by some Red Pepper Flakes. It is also quick and simple to prepare, as the cauliflower and orecchiette (little ears) are boiled together to meld the flavors. Delicious!

Orecchiette al Cavolifiore

1 head of Cauliflower (any color)
1 lb Orecchiette or Conchiglie
4 oz Olive Oil
3 oz Unsalted Butter
1 Shallot, Minced
1 Clove of Garlic, Minced
3/4 tsp Red Pepper Flake
Salt & Pepper
3 oz Pecorino Romano, Shredded

First, Take your cauliflower and remove the green leaves (you can save those for vegetable stock if you like)

Oh, don't forget to place a large pot of water over high flame to bring it to a boil.

Cut the florets apart into bit sized pieces.

Once your water comes to a boil, Salt it and drop the Cauiflower and the Orecchiette into the pot for 8-9 minutes.

Immediately combine Olive oil and Butter in a skillet and place it over medium flame.

When hot, add the shallot and saute for 1-2 minutes.

Add the minced Garlic and Red pepper flake and saute and additional minute.

Drain the Cauliflower and the Pasta and place in a large bowl for tossing.

Add the Oil/Butter/Shallot mixture and toss to coat everything well.

Then add the Pecorino Romano and toss until melted then season with Salt and Pepper as desired.

Serve with more Pecorino OR, to kick up the heat, add a little more pepper flake.

Mangia!!
~~