Orecchiette with Broccoli Rabe and Sausage
Description:
One of my favorite Italian dishes. Orecchiette, (or-i-cheti)"little ears" in Italian, are small disc-like or ear shaped semolina pastas once made only in Italian homes. If you can't find this
shape, any ridged or tubular small pasta will hold this sauce just fine. But the orecchiette is worth the search. Best served with a hearty Italian red - Masi
Ingredients:
1/4 cup garlic flavored olive oil
4 garlic cloves, peeled and chopped
1 pound Italian sausage, a combination of hot and sweet varieties (suit your own tastes) and cut into bite size pieces
salt and pepper to taste
1 cup broccoli rabe water
1 pound orecchiette
1 pound brocoli rabe, cooked
freshly grated pecorino romano cheese
Directions:
To prepare broccoli rabe (2 large bunches)
1. Remove any tough outer or damaged leaves Cut off stems and tear leaves into large pieces. Wash in sink filled with cold water.
2. Place broccoli rabe in a deep sauce pan with cold water to cover by 1 to 2 inches. Bring just to simmer over high heat. As soon as bubble appear at the sides of the pan remove from heat.
3. Drain cooking water. (Reserve it if you are going to combine with broccoli rabe and pasta or are preparing a recipe requiring broccoli rabe water.)
4.Immediately place broccoli rabe in cold water to cover to stop the cooking process. When broccoli rabe is cool, drain well in a colander and pat dry.
5. Cover with a damp cloth and refrigerate until ready to sauté or add to pasta or sauces.
For the Main Dish
1. Heat oil and stir in garlic in a large sauté pan over medium heat. Add the sausages and sauté until meat is cooked and loses its raw look. Salt and pepper to taste, sauté one minute. Add the
rabe water.
2. Raise heat and cook until sauce is hot.
3. Meanwhile, cook orecchiette in rapidly boiling salted water until al dente.
4. Drain orecchiette. Return drained orecchiette to the pot. Place over medium high heat and stir in 3/4 cup of broccoli rabe and sdausage sauce. Using wooden spoon, toss together for 1 minute.
Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.
For Tonight's table . . .
This is wonderful for two, or the entire gang!
IROQUOIS LEGION
FRIDAY LUNCH
Shepherd's Pie with gravy. Pecan pie with sauce.
STEAK NIGHT
Friday, May 31st, 2013
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Saturday, May 25th, 2013
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AUCTION
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Split Roast Pork - Beef
Marle Lewis - 613-652-4978
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Monday, May 27, 2013
Register by May 24th, 2013
First Tee Off - 9:00 a.m.
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Doubles or Triples
Terry Triskle
613-989-3118
IROQUOIS LAWN BOWLING CLUB
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Poster here . . .
Monique Lavigne-Patenaude
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(SD & G/PR/Akwasesne)
John Rice Memorial
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Sat., June 1st, 2013
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Jim Whelan - 613-330-6359
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2013 River Cruise . . .
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SIX HOUR CRUISE
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Call 613-652-1100
Golden Gears Car Ckub is inviting new members to their organization. Anyone wishing to take part, or seeking information about the Golden Gears can drop in to Beaupre Jewellers in the Iroquois Shopping Centre. Jeff can answer all of your queries.
Recommend this site!