Orecchiette with Alaska Surimi Seafood, Pancetta and Rapini

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Orecchiette with Alaska Surimi Seafood, Pancetta and Rapini

Serves: 24


	Ingredients 1-1/2 lbs pancetta or bacon, 1/2" dice 1-1/2 cups olive oil 1 Tbsp garlic, minced 3 cups onion, 1/8" slice 4 lbs Alaska surimi seafood, flaked 1-1/2 lbs rapini, blanched 6 lbs orecchiette or penne pasta, cooked, cold 1-1/2 cups unsalted butter 4-1/2 cups Parmesan cheese, shredded 1-1/2 cups chicken stock 5 each tomatoes, skinless, seedless, cut into strips 3/4 cup demi glace 3/4 cup balsamic vinegar Salt and pepper, as needed 1/2 cup Italian parsley, chopped 1/2 cup Parmesan cheese, shredded

Method

Saute pancetta until golden brown in a large heavy bottom pot.

Add olive oil, garlic and onion, saute until golden.

Add surimi, rapini, orecchiette, butter, Parmesan cheese, chicken stock, tomato, demi glace, balsamic vinegar, salt and pepper. Heat through. Hold Warm.

Serving: Place 10 ounces of the pasta into a warm soup bowl or in the center of a warm serving plate. Sprinkle with 2 teaspoons each of parsley and the remaining cheese.

Courtesy of the Alaska Seafood Marketing Institute