Ricotta Orecchiette with Chickpeas | Hailee Catalano Recipes
Delightful Ricotta Orecchiette with chickpeas and herby breadcrumbs from Hailee Catalano's Cafe Hailee. Perfect for a savory main course!
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Skillet
- Pan
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Stove
Ingredients
- 2 Tbsp olive oil
- 3 cloves of garlic (thinly sliced)
- 2-3 anchovy filets
- 1/3 cup dry white wine
- 1 can chickpeas (drained and rinsed)
- 3/4 cup chicken broth
- Red pepper flakes (to taste)
- Kosher salt
- black pepper
- 8 oz orecchiette
- 1/2 cup finely grated pecorino romano
- 1/2 cup whole milk ricotta
- Herby breadcrumbs (recipe below)
- EVOO (for serving)
- 1 Tbsp butter
- 1/2 cup panko
- Kosher salt (to taste)
- 1/4 cup finely chopped fresh parsley
- 1 lemon (zested)
- 1 small garlic clove (grated)
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