Deborah Dana

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Recipe of Orecchiette with Jamon, Chicharos and Spinach

Orecchiette with Jamon, Chicharos and Spinach

45 mins
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The orecchiette is a type of Italian pasta that is very rich accompanied by ham and vegetables. The pasta is baked in a white bechamel sauce.
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8 portions
  • 500 grams orecchiette pasta, or short pasta
  • 1/4 cups unsalted butter
  • 1 shallot, chopped
  • 1/4 cups flour
  • 3 cups whole milk
  • 2 cups parmesan cheese, grated
  • 2 tablespoons fresh thyme, chopped
  • 1/4 teaspoons tabasco sauce, or spicy sauce
  • 250 grams Ham, chopped
  • 1 cup pea, or frozen
  • 1 cup fresh spinach, chopped
  • 1/2 cups ground bread
  • 1 tablespoon olive oil


Preheats the oven to 180 degrees Celsius. Place the oven rack in the center.
Grease a 23 cm x 33 cm baking dish with butter.
Place water to boil with salt in a large pot and cook the pasta according to the package instructions.
Meanwhile for the cheese sauce melt the butter in a medium saucepan. Add the echalot and dora for 3 minutes. Add the flour and mix. Add the milk little by little and beat with a balloon batdior. Cook for 10 minutes.
Add to the sauce half of the Parmesan cheese, thyme, tabasco, and season with salt and pepper. Add the ham, the chicharas and the spinach.
Add 1/4 of the water where the pasta is cooking to the white sauce and beat a little more.
Place the cooked pasta in the refractory to bake and bathe with the white sauce.
Mix the remaining Parmesan cheese with the ground bread and season with salt and pepper. Pour over the refractory.
Bake the pasta for 20 minutes or until it begins to bubble. Remove from oven and serve.


Serve the hot pasta in the refractory so that everyone can use it to their liking.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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