Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Orecchiette With Speck and Marjoram Recipe
    Lost? Site Map

    Orecchiette With Speck and Marjoram

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Ilysse's Note:

    I've only made this a few times since speck is hard to find around here. You could use prosciutto, pancetta, or bacon in place of it but it just isn't the same. I have no idea where I got this from. One of my many cookbooks I am sure. If you can't find orecchiette you can use small shells or something similar. Orcchiette is my favorite pasta but thats hard to find around here too :-(.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If you use fresh peas Bring 6 quarts of water to a boil in a pot and add the peas; cook until tender, about 5 minutes. Drain the peas; reserve the cooking water and keep it boiling (if you can)for the pasta. If you use frozen peas move on to the next step.
    2. 2
      Place speck and potatoes in a large skillet and saute over medium heat until the potatoes are tender. There should be enough fat from the speck but if for some reason there isn't use a little olive oil.
    3. 3
      Meanwhile, cook the orecchiette with salt until al dente in the reserved boiling water. If you use frozen peas you can cook them with the pasta. Drain, reserving 1 cup of the cooking water.
    4. 4
      Add the orecchiette to the potato mixture in the pan, the olive oil, marjoram, half of the parsley, and the cracked black pepper.
    5. 5
      Pour in enough of the reserved pasta cooking water to dilute the sauce if necessary but try not to use too much, you don't want it watered down. (I tend not to use any liquid but just leave the pasta damp when I drain it.)
    6. 6
      Toss to combine, adjust the salt if needed, and spoon into 4 heated bowls and top with the grana or pass at the table.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Orecchiette With Speck and Marjoram

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1559.4
     
    Calories from Fat 964
    61%
    Total Fat 107.1 g
    164%
    Saturated Fat 24.8 g
    124%
    Cholesterol 77.1 mg
    25%
    Sodium 960.8 mg
    40%
    Total Carbohydrate 114.7 g
    38%
    Dietary Fiber 10.2 g
    40%
    Sugars 7.5 g
    30%
    Protein 34.2 g
    68%

    The following items or measurements are not included:

    speck

    grana padano

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites