Orecchiette Recipe

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Orecchiette with Toasted Bread Crumbs

Salt
1 lb dried orecchiette pasta or other small shaped pasta, such as farfalle
or penne
3/4 cup extra virgin olive oil
2/3 cup Italian-style bread crumbs
1/4 tsp sea salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1 cup finely chopped proscuitto
1/4 cup freshly grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Bring large pot of salted water to boil. Add pasta and cook, stirring
occasionally until tender. In large saute pan, heat the oil over medium-high
flame. Add bread-crumbs and
1/4 tsp each of salt & pepper. Stirring constantly, cook the bread crumbs
until golden brown, about 2 min. Working quickly, drain the pasta and stir
it into the toasted bread crumb
Mixure in the pan. Remove the pan from heat and stir in prosciutto and
Parmesan cheese. Season the pasta with more salt and pepper to taste.
Transfer the pasta to a large serving bowl,
Garnish with the parsley & serve.

From the book, EVERYDAY ITALIAN: 15 SIMPLE AND DELICIOUS RECIPES by Giada
De Laurentiis. Copyright (c) 2005 by Giada De Laurentiis. Photographs
copyright (c) 2005 by Victoria Pearson. Published by Clarkson
Potter/Publishers, a division of Random House, Inc.