Simple orecchiette pasta with fresh rosemary, salty bacon and sweet peas. This crispy pan-fried orecchiette, is an easy way to serve your family a little homemade italian comfort!
Today I’m sharing an authentic orecchiette dish we ate while in Italy this summer.
During our week in the Tuscan countryside, we visited as many of the medieval hill towns as possible.
Each tiny fortified city had something different to offer, it’s own flavor, if you will.
Some were focused on wine, others were focused on their internal diversity, and still others were focused on the sport of leisure.
While meandering through Montalcino one evening, we decided to stop at a little restaurant down a steep staired alley, that we heard had incredible food.
We ordered in the traditional Italian fashion of selecting, antipasti the appetizer, primi the pasta course, and secondi the meat course. All the dishes this particular restaurant served, were extremely simple (almost peasant like) and very comforting.
One of our primi dishes was pan-fried crispy orecchiette with fresh rosemary, bacon, peas and a little crushed red pepper.
After tasting, it was obvious the orecchiette had been fried in the bacon grease until the edges were crispy, yet leaving the center of the pasta al dente. The texture, along with the sweet and salty additions and herby essence, was something I could not get enough of.
Pasta fried in bacon grease. YES to that!
Truly, this was a very easy recipe to replicate. I simply fried some thick-cut bacon until crisp and red. Then I removed it and added cooked orecchietta to the bubbling bacon grease, along with rosemary and red pepper.
Once the pasta was crispy around the edges, I added the peas, and the bacon back in. Done.
Tastes and feels just like it did in Italy.
That’s the beauty of Italian cooking. It doesn’t have to be complicated to be sensational!
PAGE: 1 2