Orecchiette Pasta with Wisconsin Cheese: A Gourmet Delight
Prepare to elevate your pasta night with this luxurious Orecchiette Pasta with Wisconsin Cheese recipe, straight from the Wisconsin Milk Marketing Board. This delightful dish, featured on a local Fox Morning news segment, combines the richness of Wisconsin cheeses with fresh ingredients to create a meal that feels like fine dining, even if you’re serving it on a paper plate. It’s a perfect blend of textures and flavors, designed to impress with minimal effort. Whether you’re cooking for a special occasion or simply indulging in a comforting dinner, this recipe is sure to satisfy. Let’s dive into the details of how to make this exquisite dish.
Ingredients:
- Asparagus: 1/2 to 1 bunch, trimmed and cut into 3 to 4-inch pieces
- Shallots: 2, finely chopped (or substitute with green onions)
- Green Onion: 1, finely chopped
- Garlic Clove: 2, minced
- Extra Virgin Olive Oil: 2 tablespoons
- Yellow Tomatoes: 1/2 cup, diced
- Plum Tomatoes: 1/2 cup, diced
- White Wine: 1/2 cup (or substitute with additional chicken broth if preferred)
- Chicken Broth: 1/2 cup
- Fresh Basil: 1/2 cup, chopped
- Mozzarella Cheese: 8 1/2 ounces, shredded
- Provolone Cheese: 1/2 cup, shredded
- Parmesan Cheese: 1/2 cup, grated
Instructions:
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Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures it’s at the perfect temperature for baking the pasta to a golden perfection.
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Prepare the Asparagus: In a large pot, bring a generous amount of water to a rolling boil. Carefully place the asparagus pieces into a shallow dish or pan, and cover them with the boiling water. Cover the dish and let the asparagus sit for 3 to 5 minutes, allowing it to blanch. Once softened, drain the asparagus and let it cool. Once cooled, cut it into 3 to 4-inch pieces.
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Sauté Aromatics: In a large saucepan or deep skillet, heat the extra virgin olive oil over medium heat. Add the chopped shallots (or green onions) and minced garlic. Sauté until they become translucent and fragrant, about 2 to 3 minutes.
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Cook the Tomatoes: Add the diced yellow and plum tomatoes to the skillet. Continue to sauté until the tomatoes soften and release their juices, about 5 minutes.
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Add Liquids: Pour in the white wine and chicken broth. Increase the heat to high and bring the mixture to a boil. Allow it to cook until the liquid reduces by about one-quarter, which should take around 5 to 7 minutes.
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Incorporate the Asparagus: Add the blanched asparagus pieces to the skillet. Cook for an additional 2 minutes, letting the asparagus absorb the flavors from the sauce.
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Mix in the Basil: Stir in the freshly chopped basil, giving the mixture a quick stir to distribute the basil evenly throughout.
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Combine with Pasta: Add the freshly cooked orecchiette pasta to the skillet, tossing it gently to coat the pasta with the sauce.
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Add the Cheese: Sprinkle in the shredded mozzarella, provolone, and grated Parmesan cheeses. Toss everything together until the cheeses melt and are well combined with the pasta and sauce.
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Bake to Perfection: Transfer the pasta mixture to a lightly oiled baking dish. Spread it out evenly and place the dish in the preheated oven. Bake for 20 minutes, or until the top is bubbly and golden brown.
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Serve and Enjoy: Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Garnish with extra fresh basil if desired and enjoy your gourmet meal!
Nutritional Information (per serving):
- Calories: 467.8
- Fat Content: 16.9 grams
- Saturated Fat Content: 6.5 grams
- Cholesterol Content: 25.8 milligrams
- Sodium Content: 423.6 milligrams
- Carbohydrate Content: 54.6 grams
- Fiber Content: 4 grams
- Sugar Content: 2.5 grams
- Protein Content: 20.1 grams
This Orecchiette Pasta with Wisconsin Cheese is not only delicious but also a treat for the senses, blending creamy cheese with tender vegetables in every bite. Perfect for a quick yet sophisticated meal, this recipe will undoubtedly make any dinner feel special. Enjoy cooking and savoring this delectable dish! 🍝🧀🍷
