One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale
HOME > Recipes > One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale

One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale

Ingredients

  • 3 tablespoons extra-virgin olive oil (EVOO)

  • 2 tablespoons butter

  • 1 pound fresh or dried orecchiette pasta

  • ¼ pound pancetta, finely chopped 

  • 1 bulb fennel, quartered, cored and finely chopped

  • 1 onion, finely chopped

  • 2 tablespoons chopped fresh rosemary

  • 1 tablespoon lemon zest

  • Salt and pepper 

  • 4 cloves garlic, thinly sliced or grated on wide rasp 

  • ½ cup white wine 

  • 1 quart chicken stock 

  • 4 cups stemmed flat kale, thinly shredded or chopped 

  • Juice of 1 lemon

  • A couple handfuls of grated Parmigiano-Reggiano cheese 

Preparation

Serves: 4 to 6

Heat 2 tablespoons EVOO in large skillet over medium to medium-high heat and add butter. When butter melts, add pasta and toast to golden and remove.

Add 1 tablespoon EVOO and render the pancetta 2 to 3 minutes to lightly crisp, then add the fennel and onions, season with rosemary, zest, salt and pepper, and garlic, stir a minute or 2.

Add the wine, let it absorb and add pasta back, add stock and bring to a boil, reduce heat to simmer and keep at low rolling boil until tender, about 12 minutes for fresh pasta or about 5 minutes longer for dried pasta. Add the kale and stir to wilt in. Finish with lemon juice and cheese.

Serve from pan.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...