Orecchiette With Broccoli Rabe (Orecchiette Con Cime Rabe) - Lid
- 2 lbs broccoli rabe
- 1 lb sweet Italian sausage
- 5 tablespoons extra-virgin olive oil
- 3 large garlic cloves, crushed
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 3 tablespoons unsalted butter
- 1 cup chicken stock
- 14 cup pecorino romano cheese, freshly grated
- 1 lb orecchiette, enough for 6 servings
- Prepare the orecchiette.
- Cut off and discard the lower part of the broccoli rabe stems, leaving the broccoli about 8 inches long.
- Remove the large tough leaves, leaving just tender leaves and flower buds.
- Peel the thick, lower part of the stems by lifting strips from the stem end with a paring knife or vegetable peeler and drawing them up toward the bud area.
- A perfect peel is not necessary, but removing the peel does remove bitterness.
- Cut the stems into 1 1/2 to 2-inch lengths.
- Wash the broccoli thoroughly and dry it well, preferably in a salad spinner.
- Remove the casing from the sausage and crumble it.
- In a large skillet heat the olive oil over medium-high heat.
- Add the sausage meat and cook until the sausage is no longer pink, about 3 minutes.
- Add the crushed garlic and continue sauteing until the sausage is lightly browned, about 2 to 3 minutes.
- Meanwhile, bring 6 quarts of salted water to a boil.
- Drain the fat from the pan and add the remaining 4 tablespoons of olive oil.
- Add about half the broccoli rabe to the pan and toss it until it begins to wilt.
- Add more of the broccoli as that in the pan begins to wilt.
- When all the broccoli rabe has been added, cover the pan and steam the broccoli until wilted and bright green, about 4 minutes.
- Taste and season lightly with salt and red pepper flakes.
- Stir in the butter until melted, then add the stock and bring to a boil.
- Boil gently, uncovered, for several minutes more to reduce and concentrate the liquid.
- Again taste and correct the seasoning.
- Set the broccoli aside until the pasta is ready.
- Cook the orecchiette.
- Drain them well and return them to the pan over low heat.
- Add the broccoli rabe sauce and toss gently to blend.
- Taste carefully for seasoning, and remove from heat.
- Add half of the grated cheese and toss to blend.
- Transfer to a serving platter or individual bowls and sprinkle with the rest of the grated cheese.
- Serve immediately.
broccoli rabe, sweet italian sausage, extravirgin olive oil, garlic, salt, red pepper, unsalted butter, chicken stock, pecorino romano cheese, orecchiette
Taken from www.food.com/recipe/orecchiette-with-broccoli-rabe-orecchiette-con-cime-rabe-lid-518788 (may not work)