Servings
Ingredients
Recipe courtesy of Chef Shahir Massoud
Oreccheitte
1 cup semolina flour
1/3 cup water
Orange-braised Chicken Sausage
¼ cup Florida Orange Juice
½ lb ground chicken
2 tbsp olive oil
½ tsp salt
1 tbsp smoked paprika
½ tsp fennel, toasted and ground
½ tsp sage, ground
½ tsp garlic powder
½ tsp oregano
¼ tsp chilli flake
½ cup white wine
1 tbsp anchovy paste
¼ cup Parmigiano Reggiano, finely grated
¼ cup Pecorino Romano, finely grated
½ bunch rapini, blanched and chopped
Instruction
Pasta:
- Begin by making your pasta dough. Mix together the semolina flour and water.
- Knead for 8-10 minutes, until the dough is formed into a smooth ball and the gluten is formed.
- Rest the dough for 30 minutes.
- Then, cut off a piece and roll into a thin log (about the width of your pinky finger). C
- ut small pieces off of the log.
- Then, press each piece down with your thumb and drag away from you.
- Invert the piece to expose the rough texture and set aside (creating a little Orecchiette shape!)
Orange-braised Chicken Sausage:
- In a large skillet, add the olive oil over medium heat.
- When hot, add the chicken, salt, and all of the spices.
- Cook for 3-4 minutes, increasing the heat to medium-high.
- Add the Florida Orange Juice and wine and reduce by three-quarters.
- Add the anchovy paste and mix in to combine. Add the cheese and rapini, then reduce the heat to low just to heat through.
- Place your orecchiette in a large pot of boiling, salted water.
- When cooked to al dente (it will be fast with pasta this fresh!), transfer the pasta to the saucepan using a slotted spoon or spider.
- Add some of the starchy water, as necessary, to form into a silky sauce.
- Divide amongst two bowls and add more cheese and chilli flakes if desired!
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