Preparation. Step 1. Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

1. In a dry heavy-based skillet, toast the walnuts, stirring often, for 3 minutes, or until they are aromatic. Tip the nuts onto a plate and set aside to cool.

1/2 cup dry red wine. 1 pound orecchiette. 1/2 cup heavy cream. 6 ounces Italian Fontina cheese, cut into 1/2-inch pieces. ... Cook the orecchiette in the reserved pot of boiling water until al dente.

Orecchiette is a pasta specialty from the Puglia region – down in Italy’s southern “heel.” Make the recipe while you await season two of the CNN Original Series “Stanley Tucci: Searching ...

3. Add the chard leaves, season with salt, and fold the leaves in with the onion for 1 or 2 minutes to wilt them slightly. Reduce the heat to low, cover, and cook for 15 to 20 minutes, stirring ...

Meanwhile, in a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Reserve about 1/4 cup of the pasta water.

1/4 cup almonds, finely chopped. 1/2 cup loosely packed fresh basil leaves, divided use. Sea salt. 3 tablespoons extra-virgin olive oil, plus more as needed ...

Orecchiette with Buttermilk, Peas and Pistachios. Ingredients: ¼ C Pistachios, toasted; 12 oz. Orecchiette, cooked al dente; 12 oz. frozen or fresh sweet peas ...

For the pasta dough: * 1 cup semolina flour (preferably the imported Italian kind called semolino) * 1/2 cup unbleached all-purpose flour * 1/4 teaspoon salt ...