Kukla, Fran and Orecchiette

Before everything was a battle, war or cut throat in the TV kitchen, Food Network actually ran cooking shows. You know, where cooks made meals from scratch (in more than 30 minutes, mind you). In this golden age (10+years ago), I saw Giada De Laurentis (before she was a celebrity chef) make orecchiette with toasted breadcrumbs. It was still the dark ages, because I remember jotting down the recipe as I watched, being as there was no foodtv.com. Intrigued, I tried it and we liked it. It's one if those recipes where timing is everything and you wish you had more hands. You have work quickly while toasting the bread crumbs, being careful not to burn them, and adding the orecchiette just at the right moment while mixing in the chopped prosciutto and Parmesan. Worth the effort every time.

Before Howdy Doody,  The Captain (Kangaroo, not the one with Tennille) and Bunny Rabbit,  and Kermit the Frog, we had the dynamic trio of Kukla (a "human") Fran (a human) and Ollie (a one toothed dragon). Two puppets and a lady with perfect timing, the brain child of Burr Tillstrom (who had his hands busy with both Kukla and Ollie). They made their debut on local Chicago TV in October 1947 and were quickly picked up by NBC for a 10 year run. More popular with adults than kids, the show endeared itself by making a personal connection with the audience, often ad libbing entire episodes. After their cancellation in 1957, so beloved by the viewing public, they continued to have holiday specials and make TV appearances, including as panelists on Match Game '79 (sans Fran, who by that time had moved on). Take a look and see how happy are three:

The Recipe:

1 pound dried orecchiette ("little ears" in Italian)
3/4 cup olive oil
2/3 cup Italian-style dried bread crumbs
1/4 tsp sea salt, plus more to taste (if aren't by the sea, any salt will do)
1/4 tsp freshly ground black pepper
1 cup finely chopped prosciutto
1/4 cup grated Parmesan cheese

Bring a pot of salted water to boil (I find it's easiest to use a pot with a pasta/colander insert). Add thew pasta and cook, stirring occasionally, until tender but still firm (like with children or dogs), about 8 minutes.

Meanwhile, in a large saute pan, heat oil over a medium-high flame. Add the bread crumbs and 1/4 tsp of salt and pepper. Stirring constantly, cook until golden brown (but not burnt, which is a fine line) about 2 minutes. I usually wait until 3 minutes before the pasta is done to start this part, but that's just me.

Working quickly, drain the pasta and stir it into the toasted (but not drunken) bread crumb mixture in the saute pan. Remove from heat and stir in the prosciutto and Parmesan cheese. Serves 4.

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