Lunchbreak: Chef Fabio Viviani makes orecchiette with prosciutto sausage, arugula, pecorino cheese

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Fabio Viviani

Fabio Live
Sunday, April 6
11:00 a.m. – 1:00 p.m.
Siena Tavern
51 W. Kinzie Street

Orecchiette with prosciutto sausage, arugula, cheese

15 whole eggs

2 cups all purpose flour

1 Tbs extra virgin olive oil

1 Tbs water

1 lb ground port

6 oz ground proscuitto

1/4 cup honey

5 Tbs chopped parsley

1 1/2 Tbs chopped garlic

1/2 cup spanish onion, chopped

3 oz butter

1/4 cup white wine

1/4 cup vegetable stock

1 cup arugula

1/4 cup pecornio or parmigiano  cheese

tt salt and pepper

tt chili flakes

In a food processor place flour and a pinch of salt. Pulse a few times. Combine olive oil and eggs in a separate bowl and whisk until well incorporated. With food processor running, slowly add the egg mixture until dough starts to come together forming small balls resembling couscous, remove and knead dough for about five minutes until smooth. Cover in plastic wrap and allow rest for thirty minutes. To make the prosciutto sausage; in a bowl combine pork, prosciutto, honey, 3 tbsp parsley, Spanish onion, and season with salt and pepper. To test for seasoning, cook a small piece. Unwrap dough and cut a small piece off about the size of a baseball. Roll dough out by hand to half inch or three quarter inch thick tubes. Next, take a knife and cut into quarter inch disc. Make sure you keep dough and work surface well-floured. Using your thumb start at the top of the disc and with a little pressure pull back across the disc creating an ear shape. Make sure to continuously press your thumb into the flour. Repeat this process until all dough is finished placing finished pasta on a floured sheet pan. In a sauce pan over medium high heat melt butter. Once butter is melted, add prosciutto sausage, breaking into small pieces. When prosciutto sausage is cooked through and is starting to brown, remove the sausage from the pan. In the same pan you cooked the sausage, add olive oil, garlic and chili flakes, and sauté for 1 minute. Add white wine and reduce by half, then add vegetable stock and sausage. While sauce is reducing, cook pasta in pot of salted boiling water for two minutes. Strain pasta and add to the sauté pan with sauce and cook for 1 minute. Season pasta with salt, pepper and remaining 2 tablespoons parsley and arugula. Divide between four bowls and top with grated pecorino or parmigiano cheese.

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