Puglia Pasta: It’s Perfecto

Kathy Jollimore

Most commonly served with broccoli rabe, ear-shaped orecchiette is Puglia’s most popular pasta.

With bacon, ricotta and the less bitter kale, this easy main course pasta comes together in minutes.

Orecchiette with Kale, Bacon and Ricotta

4 servings
Prep Time: Less than 30 min
Total Time: Less than 30 min

  • 1/2 lb orecchiette
  • Kale (see Here’s How)
  • 1/2 cup finely shredded Parmesan
  • 1/2 cup ricotta

Directions: Cook pasta according to package directions until al dente. Drain, reserving half a cup of the pasta water. When the pasta is cooked, toss it in the skillet with the kale. Add Parmesan cheese and enough reserved pasta water to make a thin sauce. Season to taste with salt and pepper. Serve with ricotta.

Heres’s How

Sauteed Kale

1. Remove the thick stem from the leaves of 1 bunch of kale. Chop or tear into pieces.

2. Place a large skillet over medium heat. Add 4 slices of bacon (chopped). Cook until the fat renders out and the bacon is crisp. Remove. Add 3 cloves minced garlic and 1/2 teaspoon red pepper flakes, cooking for 30 seconds. Add the kale and stir to coat in bacon fat.

3. Cook until the leaves are softened and a deep green colour, about 10 minutes. A 1 to 2 tablespoons lemon juice, to taste. Season with salt and pepper.

Occasions Recommends

Farmers of Wine Red Blend, Italy, $15.99

Next Week

The last in our series of Italian food and wine pairings.

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