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.

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.

1/2 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 ...

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 ...

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 ...

Ina Garten has a quick bolognese pasta that she says is perfect for busy weeknights. The dish includes ground sirloin, orecchiette pasta, dry red wine, and fresh basil leaves.

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