Orecchiette with Catalonia,
today on the table!
The other day, at the ethnic supermarket in the center,
the one with all the fresh or preserved specialties that come mainly from countries bordering the Mediterranean,
I found some beautiful catalonia.
I jumped at the chance to prepare with orecchiette and put on the table the same evening!
Everyone certainly has their own way of proposing this dish. I like to prepare it like this, leaving the half cloves of garlic in the pan until the table and flavoring the sauce with the anchovy fillets unmade in the pan; with the only exception of the presence of a vegetarian at the table!
In that case I leave the anchovy and flavor the dish with the addition of an intake or two of granular vegetable broth.
To some it may seem that two ounces of pasta, for four people, are very few:
I can assure you that with that amount of Catalonia they are enough and they advance!
Now you just have to get in the kitchen and follow me in the preparation.
Ingredients:
|
catalonia |
g |
500 |
|
garlic |
cloves |
2 |
|
anchovies, desalted |
fillets |
4 |
|
black olives |
CT |
2 |
|
extra virgin olive oil |
QB |
|
|
dried orecchiette |
g |
200 |
Preparation:
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Prepare, ready to use, all the ingredients.
First, begin by cleaning the Catalonia:
mercilessly remove the hardest part of the stem - it is the bitterest part - and cut it into pieces.
Wash it well and keep it aside.
Boil the water and, while it is boiling, clean the anchovies and cut out the fillets, pit the olives and chop them, peel and divide the garlic in half, weigh the pasta.
As soon as the water boils, add salt and cook the catalonia;
five minutes will be enough for it to soften at the right point.
Drain it and set it aside leaving the water in the pot, it will be used for the pasta.
I use a metal colander that plunge into the water with Catalonia; but a slotted spoon goes just as well!
As soon as the water boils again, throw in the orecchiette and, while the pasta is cooking ...
... prepare the dressing:
heat the oil in a pan and brown the garlic;
then add the anchovy fillets, let them melt and complete with the olives.
As soon as everything is blended, add the catalonia and mix well to flavor it.
The time has come to drain the orecchiette well al dente:
pour them in the frying pan with the other ingredients and continue cooking over high heat for a few minutes.
The pasta is ready for the table:
now all that remains is to taste it,
bon appetit!
The young hostess after having eaten everything confessed to me that ...
catalonia doesn't like it very much!
ADVICES AND NOTES:
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Catalonia, variety of chicory (lat. Cichorium intybus)
