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Handmade orecchiette with kale and mushrooms
Handmade orecchiette with kale and mushrooms
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Prep Time:
210 minutes
Cook Time:
15 minutes
Total Time:
225 minutes
"Orecchiette: ideal for hearty veggie sauces. Make or freeze ahead for quick weeknight meal."
Ingredients:
  • Orecchiette pasta (see notes)
  • 250g semolina, plus more to dust
  • 150ml hot water
  • 18.20 gm olive oil
  • 200g Pork Sausages, casings removed
  • 200g brown mushrooms, stems trimmed, thinly sliced
  • 1 small shallot, finely chopped (about 2 tbsp)
  • 1/2 bunch green kale, rinsed, stems removed, leaves coarsely chopped
  • 250ml chicken stock
  • 185ml thickened cream
Instructions:
  • In a large bowl, combine semolina and hot water, stirring until a smooth dough forms. Transfer the dough to a work surface and knead for 10-15 minutes until it is smooth and elastic. Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes, or up to 8 hours.
  • Divide the dough into 4 equal pieces and shape each into short cylinders. Roll each cylinder into a log about 1.5cm wide using both hands. Cut each log into 1.5cm pieces to create small pillows.
  • Sprinkle a rimmed baking tray with semolina. Place a piece of dough cut-side up on a clean surface. Using a butter knife (preferably serrated), flatten the dough and drag it towards you to make a disc that will slightly curl. Press the disc gently over your thumb to create a small cup shape. Place on the tray. Shape the rest of the dough in the same way. Freeze the orecchiette on the tray for 1 1/2 hours to help them maintain their shape.
  • In a large heavy frying pan over medium-high heat, heat oil. Add sausages and cook for 6 minutes until golden brown, breaking them up with a wooden spoon. Transfer sausages to a plate using a slotted spoon. Add mushrooms to the pan and cook for 4 minutes until tender and brown, stirring frequently. Add shallot and cook for 1 minute, stirring frequently.
  • Cook the kale briefly until wilted, then add the stock and simmer until the kale is tender. Stir in the cream and return the sausage to the pan. Bring everything to a simmer. In the meantime, cook the pasta in boiling salted water until al dente.
  • Using a slotted spoon, transfer the cooked pasta to the sauce in the pan. Cook together over medium heat for 1 min, tossing frequently. Add pasta water as needed for desired consistency. Season with salt and pepper, then serve the pasta in bowls right away.

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