Orecchiette with Chanterelles, Brocollini, Frisee and Pancetta
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This pasta dish comes together in minutes but the flavors are explosive. An ideal weeknight meal.
Ingredients
  • ½ - ¾ pound pasta
  • 1 cup mushrooms, sliced (use any combination of mushrooms you like)
  • ½ onion
  • 3 cloves garlic
  • 1¼ cup stock
  • ¼ - ⅓ cup half and half or cream
  • 1 tbsp butter
  • 1 bunch brocollini, blanched and cut into one-inch pieces
  • a handful frisee
  • olive oil 2-3 T
  • parmesan cheese
  • ½ cup cooked, crispy pancetta
  • salt and pepper
  • lemon juice
Instructions
  1. To prepare the orecchiette, bring a pot of water to a boil. Salt generously blance the brocollini, about 1-2 minutes. Remove the vegetables from the pot (but don't drain the water!) and run with cold water to stop the cooking. Bring the water back to a boil and cook the pasta until al dente. Tip: add the pasta to the pot when you start cooking your sauce. They should finish at about the same time.
  2. To prepare the sauce: Cook the onion in olive oil over medium-high heat then add the mushrooms. Cook for 4 minutes until caramelized. Season with salt and pepper. Add the garlic and cook for about a minute then add the stock. Bring to a boil. Add the half and half and lemon juice, to taste. Simmer for a couple of minutes then add brocollini and frisee. The pasta should be cooked by now.
  3. Add pasta to the pan, toss, and add parmesan, pancetta and lemon juice to taste and serve.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/12/orecchiette-with-chanterelles-brocollini-frisee-and-pancetta/