Orecchiette with fried garlic, capers and croutons
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 522, total fat 23 G., saturated fats 5 G., proteins 16 G., carbohydrates 63 G., fiber 3 G., cholesterol 9 mg, sodium 375 mg, sugar 2 G.
Calories 522, total fat 23 G., saturated fats 5 G., proteins 16 G., carbohydrates 63 G., fiber 3 G., cholesterol 9 mg, sodium 375 mg, sugar 2 G.
Orecchiette pasta is dressed with a sweet and spicy garlic olive oil and topped with toasted bread crumbs. Combined with grated Parmesan cheese, the garlic dressing infuses the pasta with complex flavor and makes it a wonderful side dish for any holiday table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head of garlic, separated into cloves and peeled
- 0.5 cups extra-virgin olive oil
- 1 cup crusty Italian bread cubes
- 1 anchovy fillet
- 1/4 cup chopped capers
- 0.5 tsp crushed red pepper flakes
- 450 g orecchiette pasta (ears)
- 0.5 tbsp. grated parmesan
- 0.5 cup fresh parsley leaves
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Recipes with similar ingredients: orecchiette pasta, breadcrumbs, Parmesan cheese, red pepper flakes, capers, Anchovies
Cooking the dish according to the recipe:
- In a large saucepan, bring water to a boil and add salt.
- Combine the garlic, oil, and 1/4 teaspoon salt in a medium skillet over medium-low heat and cook, stirring frequently, until the garlic is golden and soft, about 25 minutes. Transfer the garlic to a bowl with a slotted spoon and crush it with a fork.
- Add the cubed bread to the pan and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl with a slotted spoon, and once cool, crumble with your hands until fine crumbs form.
- Stir the anchovy fillets in the pan until completely melted. Remove the pan from the heat and add the capers, red pepper flakes, crushed garlic, and a little freshly ground black pepper.
- Add the orecchiette to the boiling water and cook according to package directions. Separately, set aside 1 cup of the water, then drain the pasta in a colander. Transfer the pasta to the pan, adding the cooking water and cheese. Stir to distribute the ingredients evenly. Sprinkle with parsley and breadcrumbs and serve.
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