{"id":587,"date":"2009-03-17T14:39:40","date_gmt":"2009-03-17T22:39:40","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=587"},"modified":"2009-03-17T14:39:40","modified_gmt":"2009-03-17T22:39:40","slug":"orrechiette-with-caramelized-onions-green-beans-fresh-corn-and-jalapeno","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=587","title":{"rendered":"Orrechiette with Caramelized Onions, Green Beans, Fresh Corn and Jalapeno"},"content":{"rendered":"

By Scott Conant, compliments of finecooking.com<\/span><\/span><\/h1>\n

\u00a0<\/span><\/p>\n

Kosher salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/3 cup extra-virgin olive oil
\n2 cups thinly sliced sweet onion \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 lb. dried orecchiette or farfalle
\n\u00a0\u00a0 <\/span>(from 1 large onion)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/2 lb. fresh green beans, washed, trimmed, <\/span><\/p>\n

1 cup fresh corn kernels (from about 2 ears)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00a0<\/span>and sliced into 1-inch lengths
\n1 jalape\u00f1o, stemmed, halved lengthwise, \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Freshly ground black pepper <\/span><\/p>\n

\u00a0\u00a0 <\/span>seeded, and thinly sliced crosswise\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/4 cup grated Pecorino Romano
\n1 Tbs. chopped fresh flat-leaf parsley<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

Bring a large pot of well-salted water to a boil over high heat.<\/span><\/span><\/p>\n

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion and a large pinch of salt and cook, stirring frequently, until the onion is beginning to soften and brown, about 5 minutes. Lower the heat to medium and\u00a0continue to cook, stirring frequently, until the onion is very soft and a light golden brown, about 15 more minutes (if the onion begins to look like it\u2019s burning, add 2 Tbs. warm water and lower the heat).<\/span><\/span><\/p>\n

Put the pasta in the boiling water and cook until just shy of al dente.\u00a0Add the green beans to the pasta water in the last minute of cooking.<\/span><\/span><\/p>\n

While the pasta is cooking, add the corn, jalape\u00f1o, and a pinch of salt to the onions and cook until the corn kernels begin to soften, 3 to\u00a05 minutes. Remove from the heat.<\/span><\/span><\/p>\n

Reserve 1\/2 cup of the pasta and green bean cooking water and drain the pasta and green beans together in a colander.<\/span><\/span><\/p>\n

Return the pasta, green beans, and 2 Tbs. of the reserved water to the pot. Add the onion mixture and toss over medium heat until the green beans are crisp-tender and the pasta is perfectly al dente, 1 to 2 minutes. Add more of the pasta water as necessary to keep the dish moist. Season to taste with salt and pepper and top each serving with the pecorino and parsley.<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

By Scott Conant, compliments of finecooking.com \u00a0 Kosher salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup extra-virgin olive oil 2 cups thinly sliced sweet onion \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 lb. dried orecchiette or farfalle \u00a0\u00a0 (from 1 large onion)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 lb. fresh green beans, washed, trimmed, 1 cup fresh corn kernels (from about 2 ears)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0and sliced into 1-inch lengths 1 jalape\u00f1o,…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":190,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-587","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=587"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/587\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/190"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}