Orecchiette with peppers on lettuce cream is a first course born from the need to recover a head of lettuce that is no longer very fresh.
Sometimes it happens that you buy more than usual, and maybe that head of lettuce stays in the fridge a few extra days and is no longer suitable to be eaten as a salad, so what to do? Should we resign ourselves to throw it in the trash?
Absolutely not! As you know, I am absolutely against food waste, which is why I have often published recipes and advice on my blog for not wasting food.
Both in summer and winter I love seasoning pasta with vegetable-based sauces; they are tastier, lighter, and rich in vitamins and minerals.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 530.90 (Kcal)
- Carbohydrates 74.15 (g) of which sugars 9.30 (g)
- Proteins 14.65 (g)
- Fat 22.42 (g) of which saturated 1.67 (g)of which unsaturated 1.15 (g)
- Fibers 5.38 (g)
- Sodium 1,285.34 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Orecchiette with Peppers on Lettuce Cream
- 14 oz lettuce
- 2 cups vegetable broth
- 11 oz orecchiette
- 2 red peppers
- 1/2 cup fresh cream
- 6 oz leek
- 1 clove garlic
- 1 sprig thyme
- 1 sprig marjoram
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Immersion Blender
Preparation of Orecchiette with Peppers on Lettuce Cream
To prepare orecchiette with peppers on lettuce cream, first wash the lettuce and chop it finely. In a saucepan, sauté the sliced leek with a drizzle of EVO oil, then add the lettuce and let it wilt for a few minutes, seasoning with salt. Add the vegetable broth and boil the lettuce for about 20 minutes. After this time, add the liquid cream and blend with the immersion blender until a cream is obtained.
Meanwhile, wash the peppers and cut them into strips, sauté them in a pan with a drizzle of oil and the whole garlic clove (which you will remove afterwards), season with salt and flavor with a bit of chopped thyme and marjoram.
Boil the orecchiette in plenty of salted boiling water, drain them al dente and toss them in the pan with the peppers.
In individual plates, place a bit of lettuce cream at the bottom, distribute the orecchiette with peppers on top, and serve with a sprinkle of freshly ground black pepper.
