Homemade Orecchiette with Cabbage, Dill & Pancetta
Homemade Orecchiette with Cabbage, Dill & Pancetta

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, homemade orecchiette with cabbage, dill & pancetta. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Homemade Orecchiette with Cabbage, Dill & Pancetta is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Homemade Orecchiette with Cabbage, Dill & Pancetta is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Homemade Orecchiette with Cabbage, Dill & Pancetta. I saw loads of recipes for this online, even Martha Stewart did one, but she used dry orecchiette. She is a very busy woman: I am a stay at home mum; so I thought I'd make my own. I looked at Mario Batali's recipe, then went.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook homemade orecchiette with cabbage, dill & pancetta using 9 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Orecchiette with Cabbage, Dill & Pancetta:
  1. Take Orecchiette
  2. Prepare 1 cup semolina, plus extra to dust tray
  3. Make ready 1/2 cup typ '00' or all purpose flour, plus extra for dusting
  4. Make ready 1/3 cup hand-warm water
  5. Get Cabbage
  6. Make ready 1/4 savoy cabbage, shredded and chopped into 1 inch pieces
  7. Prepare 2 tbsp butter
  8. Take 2 tbsp fresh dill, chopped
  9. Get 8 slice thinly sliced smoked pancetta, broiled until crispy on both sides

Pour the olive oil into a large pan big enough to hold all the pasta and cabbage later. Heat over medium heat and add the chopped sausage. Let it cooked until it starts to give up it's fat and brown a bit. See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial.

Instructions to make Homemade Orecchiette with Cabbage, Dill & Pancetta:
  1. Put semolina and flour in a bowl.
  2. Make a well in the middle with your hand and add the water bit by bit, swirling your hand til it makes a dough.
  3. Put the dough onto a floured surface and knead it, adding more flour to the surface if it sticks, and knead for 10 minutes.
  4. Spray a piece if plastic wrap with cooking spray or a little olive oil wiped over with kitchen paper, then wrap the dough and refridgerate it for 30 minutes
  5. Put a large pot of salt water on to boil.
  6. Take out the dough and sprinkle a baking tray with semolina.
  7. Put flour on the work surface, and on your hands.
  8. Take a piece of dough about the size of a glass marble, roll into a ball in the palm if your hand, then cup your palm, place your other thumb firmly into the middle of the ball of dough and drag it down towards your wrist to make a curled 'ear' shape out of the bit of dough. Let it drop off your hand onto the baking tray
  9. Get more flour on your hand and repeat until all the dough is used up.
  10. Shake the orecchiette off the tray, carefully into the boiling water. You may need to use a slotted spoon to gently move them off the bottom off the pan. Give the pan a shake to move them about a bit.
  11. Meanwhile, in a medium saucepan, melt the butter, then add the dill, followed by the cabbage and season with salt and black pepper.
  12. Stir around until the cabbage is wilted and coated with butter and dill.
  13. Use the slotted spoon to take the orecchiette out of the water and put it straight in with the cabbage. Give it all another good stir.
  14. Serve in warm bowls, with the crispy pancetta broken into pieces on top.

Let it cooked until it starts to give up it's fat and brown a bit. See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Place half of the cabbage in a large bowl or pot and add half of the salt. Massage the cabbage until it begins to sweat.

So that is going to wrap it up with this special food homemade orecchiette with cabbage, dill & pancetta recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!