ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
Steps:
- Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
- Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
- Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.
ORECCHIETTE WITH TURKEY SAUSAGE AND BROCCOLI RABE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
- Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
- Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
- Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
ORECCHIETTE WITH PANCETTA, PUMPKIN AND BROCCOLI RABE
Steps:
- Preheat the oven to 375 degrees F. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve.
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove it from the water and immediately plunge into the salty ice water. Reserve the boiling water. Remove the broccoli rabe from the ice water, squeeze out the excess water and reserve.
- Coat a large saute pan with olive oil and add the pancetta and red pepper flakes. Bring the pan to medium heat and cook the pancetta until brown and crispy. Add the roasted pumpkin and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half, about 2 minutes.
- Meanwhile, add the orecchiette to the reserved boiling broccoli rabe water and cook until al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and pumpkin. Add the broccoli rabe and about 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta, about 1 minute. Drizzle with olive oil and sprinkle with the grated parmigiana. Toss vigorously.
- Divide the pasta among dishes, sprinkle with a little more grated parm and top with the roasted green pumpkin seeds.
ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE
Provided by Ina Garten
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
- Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
- Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.
BROCCOLI RABE AND ORECCHIETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
- Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.
ORECCHIETTE RABE (BROCCOLI) PASTA
This is a great Southern Italian recipe from 150 year old butcher shop in Bari Italy, owner is Leda Monzari. It has a unique bitter flavor from the rappini Italian broccoli, which I cannot get in Russia yet but in most USA markets.Orecchiette Pasta is ear shaped and pinched, get it anywhere in USA.This is different, your friends will come back for more! John Ortega in Moscow,Russia
Provided by John Ortega
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put olive oil in a non stick pan, add the chopped Garlic, Pepper Flakes, and the Anchovies.
- Cook till garlic turns a slight brown.
- Put Rape or Rappinni Broccoli in boiling hot water, salt, cook till soft.
- Strain rabe from the boiling water and use the green water to boil the Orecchiette pasta.
- Strain water from pasta, add pasta and rape to olive oil mixture,garlic,anchovie mixture, toss and serve it hot.
Nutrition Facts : Calories 236.1, Fat 1.4, SaturatedFat 0.2, Sodium 41.2, Carbohydrate 45.8, Fiber 4.9, Sugar 1.9, Protein 11
EASY ORECCHIETTE WITH BROCCOLI RABE
Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well.
- Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.
- Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.
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ORECCHIETTE WITH BROCCOLI RABE RECIPE - LOVE AND LEMONS
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- Break the sausages into small pieces. Heat a cast-iron skillet to medium, brush with ½ teaspoon of olive oil and cook 1 to 2 minutes or until well-browned. Remove and set aside.
- Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water. Drop the broccoli rabe into the boiling water and boil for 2 minutes. Scoop out the broccoli rabe, reserving the boiling water. Drain and place onto a clean kitchen towel. Pat dry and chop into 1-inch pieces.
- Bring the pot of water back to a boil, add more salt, and cook the pasta according to package directions or until al dente. Reserve ½ cup of the starchy pasta water.
- When the pasta has about a minute left, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and broccoli rabe and cook for 30 seconds. Add the wine, cook for 30 seconds, then use a slotted spoon to scoop the pasta directly from the pasta pot into the skillet.
ORECCHIETTE WITH BROCCOLI RABE - ITALIAN RECIPE BOOK
From italianrecipebook.com
Servings 4Estimated Reading Time 3 minsCategory Pasta
- Remove all yellow and dull leaves. Trim off the bottoms of the stems to remove tough and fibrous parts.
- If some of the stems are still thick don’t cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly. Chop coarsely.
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