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Orecchiette al Forno
Preparation info
- Difficulty
Easy
Appears in
By David Tanis
Published 2008
If you choose a sturdy dried pasta type like orecchiette (little ears), you can cook pasta ahead without compromising quality. For a vegetarian version of this baked pasta, omit the sausage and add crushed fennel seeds to the greens. Other greens can be easily substituted for the rapini, if you like.
Ingredients
2 pounds - Olive oil
2 pounds
Method
Have two pots of well-salted water boiling briskly. Cook 1 pound of pasta in each pot until extremely al dente, about 9 minutes. Lift the pasta from the water and spread on baking sheets to cool; drizzle lightly with olive oil to keep it from sticking together.
Using the boiling water, blanch the greens for 1 minute or so. Drain in a colander. When they are cool, roughly chop the greens