#recipe >> Oreccheitte with Pea Pearls, Parmesan Rind and Poached Egg

#recipe >> Oreccheitte with Pea Pearls, Parmesan Rind and Poached Egg

Let me be clear: the call of this dish is a good deal extra complex than the actual process. I promise. gentle, shell-shaped pasta is cooked in a savory broth with herbs, tomato and a chunk of parmesan rind (that piece you would possibly bear in mind throwing out - however shouldn't). because the pasta simmers (it is now not even cooked one by one first), it absorbs all of the flavor of the broth, herbs and cheese. by the point the pasta is smooth (10 minutes) it's absolutely loaded with taste. And that chew of parm? It melts beautifully into the sauce. Oh, and whilst that magic takes place in a single skillet, eggs are quickly poached one burner over (and that system is relatively simple). The entire meal receives to the table in much less than half-hour (shorter than the time it takes to mention the name of the dish).


There is some other element to this dish that needs mentioning. the ones poached eggs - they may be nonetheless slightly runny, so whilst your spoon hits the middle, the warm yolk drizzles into the brothy sauce, making it rich and incredible creamy. super dreamy.

I additionally love how the peas discover their manner into the shells, much like pearls in an oyster. You don't want to do some thing, they simply turn out to be there as the shells scoop them up. no longer a pea fan? Use corn instead. Or any small, diced vegetable of choice.

Approximately the parmesan rind: due to the fact we are the usage of the rind to create the sauce, choose a terrific-first-rate bite. both use a rind you have stashed in your refrigerator or freezer, or buy a small wedge and use the non-rind element to grate over the finished dish (wrap any leftover parmesan in plastic wrap and refrigerate for any other use).


Oreccheitte with Pea Pearls, Parmesan Rind and Poached Egg

1 tablespoon olive oil
1/4 cup minced white onion
2-3 cloves garlic, minced
4 cups chicken broth, plus more if needed
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
3-inch piece parmesan rind
1 pound orecchiette pasta
4 large eggs
1/2 cup frozen peas, keep frozen until ready to use
Salt and ground black pepper
Crushed red pepper flakes for serving
Grated parmesan cheese for serving

Heat the oil in a large skillet over medium-high heat Add the onion and garlic and cook for 2 minutes, until soft, stirring frequently so the garlic doesn't burn.

Add the broth, tomato paste, oregano, basil, and parmesan rind and bring to a simmer. Add the pasta and return to a simmer. Reduce the heat to medium and simmer for 9 to 10 minutes, until the pasta is tender, stirring frequently to separate the pasta and prevent it from sticking together. Lower the temperature as necessary if the mixture seems to be bubbling excessively (this can happen towards the end of cooking). If you seem to be running out of liquid before the pasta is tender, add a little more broth, about 1/2 cup at a time.

Meanwhile, to poach the eggs, bring about 3-4 inches of water to a simmer over medium-high heat (use a pan that's large enough to hold 4 eggs, such as a large saucepan or high-sided skillet). Crack the eggs into a shallow bowl or ramekin and slide the eggs into the simmering water. Simmer for 2 minutes. Remove the pan from the heat and let the eggs sit in the water for 8 minutes. Drain and set aside until you're ready to serve.

When the pasta is tender, add the peas to the mixture and stir to combine. Cook for 30 seconds to thaw the peas. Season to taste with salt and pepper.

Arrange the eggs over the pasta and top with crushed red pepper flakes. Serve with extra grated parmesan cheese on the side.

Original recipe here --> 

https://robinmillercooks.blogspot.com/2018/09/oreccheitte-with-pea-pearls-parmesan.html

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