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In the Kitchen: Orecchiette con Rabe

In the Kitchen
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Executive Chef/Owner David Ashworth of Parma Ristorante joined us in The Rhode Show kitchen to show us how to make their Orecchiette con Rabe.

Ingredients:

  • 1 lb. Orecchiette Pasta (cooked al dente)
  • 2 tbsp chopped garlic
  • 12 oz sliced grilled chicken
  • 3 cups of blanched rabe
  • 1 cup chopped black olives
  • 10 oz chicken stock
  • 2 tbsp marscapone cheese
  • 4 pinches of salt
  • 2 pinches of pepper
  • 2 pinches crushed red pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup of grated reggiano parmigiana cheese

Directions:

  1. Saute on medium high heat garlic, oil and crushed red pepper seed.
  2. When garlic is golden brown, then add chicken, rabe, black olives and all of the spices.
  3. Saute for roughly two minutes then add your chicken stock and grated cheese.
  4. Stir until sauce thickens slightly and then add cooked pasta and serve.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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