Semolina Orecchiette with Spicy Salami, Artichokes, Ramps, and Egg
This dish really comes together with the egg. I just crack the egg right over the hot orecchiette and it cooks throughout the dish making it creamy and rich, while the white wine lemon sauce brightens it right up making it a little lighter. Such a great balance of flavors.
Ingredients
- 1 lb. semolina pasta dough (recipe follows)
- 2 ramps, white and green, small diced
- 1/2 cup spicy salami, small diced
- 3 garlic cloves
- 1 pinch red pepper flakes
- 1/2 cup artichokes, chopped
- 1/4 cup lemon juice
- 1/2 cup dry white wine
- 1 tbsp. butter
- 1 egg
- salt and pepper to taste
- 1 tbsp. grated parmesan
- micro greens for garnish
Directions
Bring a large pot of salted water to a boil.
In a large sauté pan over medium heat, add olive oil. Add the white parts of the ramps, garlic, salami, artichokes and red pepper flakes and cook just until translucent. Squeeze in the lemon juice and the white wine and let it reduce over medium low for about 3-4 minutes. Whisk in the butter. Cook the pasta in batches if you have to and let cook until they float about 30 seconds to one minute. Add to the sauce and toss until it’s all combined. Crack the egg over the pasta and stir it in until it’s all combined and makes the pasta creamy. Plate it up immediately and garnish with parmesan and micro greens.
Semolina Orecchiette
Ingredients
- 1 1/2 cup semolina flour
- 1 3/4 cup + 1 tbsp. all-purpose flour
- 2 tsp. kosher salt
- 1 cup + 1 tbsp. warm water
Directions
In a large bowl combine the semolina flour, salt and all-purpose flour. Gradually add the warm water to the center of the flours and using a wooden spoon mix until the dough comes together until it’s shaggy. You may have to add more water if needed. Then knead the dough with the palms of your hand just until the dough is firm and together but don’t over work. Cover and let rest at room temp for about 30 minutes.
Sprinkle a large baking sheet with flour and set aside. Cut off a large chuck of the dough and roll into a log about 3/4 inches in diameter. Cut into 1/4 inch pieces, then roll each one into a ball. Press down on each one with your thumb, pushing away and twisting to create an indented disk then place it on to the top of your thumb pulling down on the edges to create a small cup shape. Place on the baking sheet while you work through the rest of the orecchiette.
