Orecchiette with Toasted Breadcrumbs

Orecchiette with Toasted Breadcrumbs comes together in a snap. You toast the breadcrumbs while the pasta cooks, then toss together. Serve with a salad or roasted vegetables for a full meal, or eat alone as tasty comfort food.

Orecchiette with Toasted Breadcrumbs

Notice anything different? I got a a facelift! Well, okay, I didn’t but the blog did. In spite of my not being able to find my blogging groove again, I’ve had the desire to do something different with this space for months now. I seriously thought about just letting it go, and just not blogging any longer. I haven’t made a career of it yet, and I’m likely not going to.

And that’s okay. I’ve come to accept that truly running all aspects of a business is just not my thing. It wasn’t my dad’s thing either – My grandfather and uncle were/are the business men in the family.

And while I did think about letting the blog go, I decided I really didn’t want to do that. I’ve had this blog (in one form or another) since mid-2004. I started it before I left Ohio, though everything prior to 2010 isn’t archived anywhere other than a file in one of my email accounts. At the time, WordPress wasn’t able to import it, though I’m sure if I tried again, I could add those old entries and photos. But here we are.

I’d discussed the topic of rebranding with other bloggers, and the consensus is, if you can avoid doing so, don’t do it. Especially for those who make a living at this, it can be disastrous in terms of losing money, as far as your ads go. It’s like you build up credibility and authority (especially with the search engines) the longer you’re around, and if you up and change everything to something else, you lose that authority. I might’ve been able to get away with it, but I’ve also been around the blogging world for a long time. I would’ve erased all those years of (minimal) effort on my part to establish Tramplingrose.com as a credible/viable part of the food blogging world.

In the end, I opted to just get a new look. Thankfully, Brookings has Hitch Studio right here. Not only are they a gift shop and paperie, they also are wedding planners, and website designers. I made an appointment, discussed what I was looking for, and they got to work. Everything up until this point had been done either by myself or Jay – He designed my old logo, I cobbled together my old recipe index.

Hitch gave me a fresh new look for both, and I LOVE the way everything looks now! The recipe index is especially wonderful – It looks SO much nicer than what I’d put together myself. And it’s easier to find things (I think). I also love my new logo. I had a choice of three logos, and the one now on the blog is the first one I gravitated toward. I did ask for the plaid to be added – I really do love everything plaid.

Orecchiette with Toasted Breadcrumbs

And because I was so thrilled with how everything looks now, I felt reinspired. I actually WANTED to blog, which is something I haven’t really felt like doing in almost a year now. I busied myself in the kitchen this past weekend. I wished I had more time, because I would’ve baked a few more things or whipped up a few more dishes.

I made this Orecchiette with Toasted Breadcrumbs for lunch. I found the recipe years ago – I think Jay and I still might’ve been in our downtown apartment when I first printed it out. The original recipe calls for prosciutto, but I usually make it with ham, because I don’t think I was able to even find prosciutto in Brookings when I first began making this. And even now, while the grocery store carries it, I still often buy ham, just because it’s cheaper.

Orecchiette with Toasted Breadcrumbs

You’ll want to make sure to use Italian Seasoned breadcrumbs – I used plain ones once that I seasoned with Italian seasoning, and this dish is on the bland side as it is. Using plain breadcrumbs is going to result in an even blander dish. So you will want to heavily season with salt and pepper, as well as use seasoned breadcrumbs.

Orecchiette with Toasted Breadcrumbs

Ingredients

  • 1 lb. orecchiette pasta
  • 3/4 C extra-virgin olive oil
  • 3/4 C Italian seasoned breadcrumbs
  • 1/4 C grated Parmesan
  • 1 C diced ham
  • salt and pepper to taste + salt for the pasta
  • 2 Tbsp. chopped fresh parsley

Instructions

In a large stock pot or Dutch oven, bring 6 quarts of water to a rolling boil. Add 1 Tbsp. salt, and the pasta. Cook according to package directions.
In a large skillet, heat the olive oil until warm. Add the breadcrumbs and stirring constantly, cook for 2-5 minutes, or until golden brown. Season with salt and pepper, remove from the heat and set aside until the pasta has finished cooking.
Drain the pasta, and add to the breadcrumbs. Toss to combine. Add the Parmesan and ham, and continue tossing until fully combined. Garnish with the parsley.

Notes

Adapted from Food Network

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