Best 4 Orecchiette With Swiss Chard Red Peppers And Goat Cheese Recipes

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Indulge in a symphony of flavors with our delectable orecchiette pasta dish, a harmonious blend of rustic Italian charm and modern culinary artistry. This vegetarian-friendly recipe tantalizes the taste buds with its unique combination of textures and vibrant colors. Savor the tender orecchiette pasta, perfectly cooked al dente, embracing a vibrant sauce infused with earthy Swiss chard, roasted red peppers, and creamy goat cheese. Each bite is an explosion of flavors, enhanced by the subtle bitterness of the chard, the smoky sweetness of the roasted peppers, and the tangy, creamy richness of the goat cheese. Prepare to embark on a culinary journey that will leave you craving for more. Additionally, discover variations of this versatile dish, including a vegan version that swaps the goat cheese for a cashew-based alternative, and a gluten-free option that replaces the orecchiette with quinoa pasta.

Here are our top 4 tried and tested recipes!

ORECCHIETTE WITH SWISS CHARD, RED PEPPERS AND GOAT CHEESE



Orecchiette With Swiss Chard, Red Peppers and Goat Cheese image

Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that the nutrients are depleted. But lately I've also been steaming chard, and I find this works well, too. I use the basket of my pasta pot, placing it above an inch of water in the pot. When making this easy pasta, be sure to cut the sweet bell peppers into very small dice; that way, they'll lodge in the hollows of the orecchiette, along with the chard and goat cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 10

3/4 pound Swiss chard 1 bunch, stemmed and washed in two changes of water
1 tablespoon extra virgin olive oil
2 red bell peppers, cut in small dice
Pinch of red pepper flakes (optional)
1 to 2 garlic cloves to taste, minced
Salt
freshly ground pepper
1 teaspoon chopped fresh marjoram
3/4 pound orecchiette
2 ounces goat cheese, crumbled 1/2 cup

Steps:

  • Begin heating a large pot of water while you stem and wash the chard. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the chard. Blanch the chard leaves for one to two minutes until tender. Using a skimmer or a slotted spoon, transfer the chard to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine. Keep the pot of water at a simmer.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.
  • Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 5 grams

HOMEMADE ORECCHIETTE PASTA



Homemade Orecchiette Pasta image

Orecchiette are the typical pasta of Apulia (Puglia), the heel of Italy. Nowadays you can buy them in many supermarkets all over the world, but local women in the region still hand-make them for special occasions or just for Sunday lunch. The most traditional way to serve them is with broccoli rabe and anchovy sauce.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 4

Number Of Ingredients 3

2 ½ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

  • Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
  • Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
  • Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
  • Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
  • Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.

Nutrition Facts : Sodium 40.5 mg

STEP-BY-STEP ORECCHIETTE



Step-by-Step Orecchiette image

See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Yield Makes 1 1/2 pounds dough

Number Of Ingredients 4

2 cups semolina flour, plus more for baking sheet
1 cup all-purpose flour
1 teaspoon coarse salt
1 cup water, divided, plus more if needed

Steps:

  • Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
  • Using your fingers, swirl ingredients together until combined.
  • Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
  • Gradually incorporate flour mixture into water using your fingers.
  • Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
  • Start to gather and knead dough, working it until no dry flour remains on work surface.
  • Continue to knead until smooth and elastic, about 5 minutes.
  • Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
  • Roll 1 portion of dough into an 18-inch-long rope.
  • Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
  • Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
  • Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.

ORECCHIETTE WITH SWISS CHARD, TOMATOES AND GOAT CHEESE



Orecchiette With Swiss Chard, Tomatoes and Goat Cheese image

This recipe was shared by a local CSA menu planning service, through our CSA. Their website is www.localthyme.com This easy dish takes only a few minutes to cook, which is a relief on hot summer days. If you have a side burner on a gas grill, you can boil the water for the pasta outside to keep the kitchen even cooler.

Provided by Bridget Leigh

Categories     Egg Free

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb orecchiette
1 bunch swiss chard, stems separated from leaves, each chopped
1 tablespoon extra virgin olive oil
1 lb tomatoes, cut in small dice
1 pinch red pepper flakes
2 garlic cloves, minced
salt & freshly ground black pepper
1 teaspoon fresh herbs of choice, chopped (basil or rosemary are particularly good here)
2 ounces goat cheese, crumbled (1/2 cup)

Steps:

  • Cook pasta according to package instructions. Reserve ½ cup pasta water prior to draining pasta.
  • Meanwhile, heat 1 tablespoon of the olive oil over medium high heat in a large, heavy skillet, and add the chard stems and sauté for 2-3 minutes, then add tomatoes and the red pepper flakes. Cook, stirring often, until tender, 2-3 minutes. Add the garlic and salt to taste, and stir for 30 seconds. Then stir in the chopped chard leaves and the herbs. Stir together for a few seconds, then turn the heat to very low.
  • Add about 1/2 cup of the pasta water to the pan with the chard mixture. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, tomatoes and goat cheese mixture. Season to taste with salt and pepper. Serve hot.

Nutrition Facts : Calories 440, Fat 9.3, SaturatedFat 3.7, Cholesterol 11.2, Sodium 288.8, Carbohydrate 72.8, Fiber 5.7, Sugar 6.7, Protein 17.1

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the orecchiette. It should be cooked al dente, or slightly firm to the bite.
  • Sauté the Swiss chard and red peppers until they are tender but still have a bit of crunch. You don't want them to get mushy.
  • Use a good quality goat cheese. This will add a creamy, tangy flavor to the dish.
  • Season the dish to taste. You may want to add more salt, pepper, or red pepper flakes, depending on your preference.

Conclusion:

This orecchiette with Swiss chard, red peppers, and goat cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover Swiss chard or red peppers. The combination of flavors and textures in this dish is sure to please everyone at the table.

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