It’s been quite some time since I’ve had FRESH orecchiette pasta.
In fact, I do believe it’s been close to 25 years since I was first introduced to the sensual mouthfeel and salubrious texture of these “ear shaped” pieces of pasta perfection.
Orecchiette (Italian pronunciation: [orekˈkjɛtte]; singular orecchietta; from Italianorecchia, meaning “ear”, and -etta, meaning “small”) is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear.
Due to the unique shape and texture of these magical morsels, Italian chefs suggest that orecchiette are ideal for vegetable sauces – and oyster mushroom AND smoked oyster sauce came to mind for my dinner creation.
It was truly amazing. The pasta held up well, the sauce ensconced the handmade “ears,” and the oysters accented beautifully.
I was one happy princess after accomplishing this time consuming meal.
It was well worth the time….trust me.
Oyster Mushroom Orecchiette
1 cup semolina flour
1/2 cup all purpose flour
pinch of sea salt
2 Tbs. butter
juice of 1 lemon
1 cup fresh oyster mushrooms
4 oz. smoked oysters
sea salt and pepper
fresh parsley
Mound the semolina, all-purpose flour, and salt in three separate piles on the work surface. Using your fingers, swirl the ingredients together until well combined.
Gather flour mixture into a pile, and create a well in center. Pour 1/4 cup water into well. Gradually incorporate flour mixture into water using your fingers.
Once all the water is absorbed, continue adding water, 1 Tablespoon at a time, until mixture begins to form a dough.
Start to gather and knead dough, working it until no dry flour remains on work surface.
Continue to knead until smooth and elastic, about 5 minutes.
Divide dough into 8 equal portions, and cover them with a clean, damp kitchen towel.
Roll 1 portion of dough into an 12-inch-long rope.
Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you — a grainy wooden cutting board helps grip the dough.
Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.
Meanwhile, in a small sauce pan, melt the butter over low heat, along with the lemon juice. Add oyster mushrooms and sauté until golden brown. Season with salt and pepper.
Stir in the the smoked oysters.
In a separate large pot, bring 2 quarts of water to a rolling boil. Salt liberally. Add the orecchiette pasta and boil for about 2-3 minutes. Drain.
Toss with the lemon butter oyster sauce and sprinkle with freshly ground pepper, additional salt, if desired, and fresh parsley.
Oyster Mushroom Orecchiette
1 cup semolina flour
1/2 cup all purpose flour
pinch of sea salt
2 Tbs. butter
juice of 1 lemon
1 cup fresh oyster mushrooms
4 oz. smoked oysters
sea salt and pepper
fresh parsley
