home_cookin (home_cookin) wrote,
home_cookin
home_cookin

Orecchiette with Broccoli, Mushrooms and Roasted Garlic in a Light Lemon Butter Sauce

A couple months ago, Andy and I went out for dinner at a local Italian restaurant, just up the street from my house. I ordered Orecchiette (pronounced oh-RAY-KEE-et-ay), and was delighted to read on the menu that orecchiette means “little ears” in Italian. How fitting! They totally look like tiny little ears! I decided I would have to find a fun recipe and try my hand at cooking up a dish that contained orecchiette.

Well, I forgot all about it until last week when I found a recipe in the For the Love of Cooking blog. It looked so tasty that I was determined to try it myself!

Sadly, my photos did not turn out as lovely and as beautiful as the photos in the blog mentioned above. Poor lighting, frozen broccoli instead of fresh, and utter laziness on my part resulted in not the most gorgeous shots. Oh well – the food was delicious anyway!



Orecchiette with Broccoli, Mushrooms and Roasted Garlic in a Light Lemon Butter Sauce

Orecchiette, prepared per instructions
1 bulb of roasted garlic (click here for recipe), chopped
1 tsp olive oil, divided
1/2 sweet yellow onion, diced into big chunks
1/2 lb cremini mushrooms, sliced
1-2 tbsp pine nuts, toasted
1 cup of broccoli florets, steamed
1 tsp lemon zest
Juice of one lemon
1-2 tbsp butter
1 tbsp basil, chopped
Sea salt and fresh cracked pepper to taste

In a dry skillet over medium heat, toast pine nuts for 5 minutes or until golden brown. Remove from pan and set aside.

Heat 1/2 tsp of olive oil in the same skillet over medium heat. Add onion and saute until caramelized, about 20-25 minutes. Remove from heat and set aside.

In the same skillet add the remaining 1/2 tsp of olive oil. Add mushrooms once the pan is really hot. Cook until golden brown, remove from heat and set aside.

Cook the pasta per instructions; meanwhile steam broccoli florets until tender, remove from heat and set aside.

Once the pasta is cooked, strain then return to pot. Add the butter, lemon juice, lemon zest, broccoli, caramelized onion, roasted garlic, mushrooms, toasted pine nuts, fresh basil, sea salt and fresh cracked pepper to taste; stir until mixed thoroughly and serve. Enjoy.

Notes:
• We already had some leftover semi-caramelized onion, so we didn’t need the full 20-25 minutes for those.
• We increased the recipe to about 1 ½, because we had extra ingredients and I’m a fan of leftovers for my lunches at work.
• We added asparagus with the broccoli, because we both love it so.

Here is a photo of all the ingredients, sans pasta, before mixed it all up. Lemon zest, lemon juice, butter, pine nuts and chopped basil, mushrooms and caramelized onion, and garlic.




The final product. Not the most appetizing shots, but you get the idea.



Tags: broccoli, entree, garlic, lemon, mushroom, pasta
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