Orecchiette al forno from A Platter of Figs and Other Recipes by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on December 04, 2011

    p. 260 - A baked pasta dish, enough to feed an army if made in quantity suggested. I agree w Cheri in that the dish is fairly dry using only 8 oz of ricotta for 2 lbs of pasta. I halved the recipe and after a quick taste-test I ended up stirring in additional ricotta to moisten the pasta a little. Thanks Cheri for your note. I didn't make my own sausage, just added some additional fennel seed to the dry pan prior to cooking my fave store bought . Mr bc, a rapini-hater, was not a fan of this dish. When I served leftovers I spooned tomato sauce over top and this brightened the dish and, moistened it. I wouldn't make this again. So many other recipes to try!

  • Cheri on January 22, 2011

    Should probably parboil the broccoli rabe, as suggested. Skipped that step and it would have mellowed the bitterness, I think.

  • Cheri on January 20, 2011

    Makes quite a bit. A little dry. Broccoli Rabe comes thru very bitter. I liked this, but I don't believe that Richard did. Only made 1/2 of recipe, which filled 9x13 pan. A little grated fontina might be nice mixed in.

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