Tuesday, December 31, 2019

Italian Sausage with Broccoli Rabe

I first had this Italian Sausage with Broccoli Rabe as a side dish with a meatless main course Rigatoni with Homemade Italian Tomato Sauce and Fresh Mozzarella. But, it would make an excellent main course with potatoes, pasta or rice and a dinner salad. Serves 8


2 lbs Italian sausage
2 teaspoons ground fennel seeds
1 teaspoon each smoked paprika and red pepper flakes
2 cloves garlic, minced
2 teaspoons sea salt
2 tablespoons finely chopped parsley
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
2 lbs broccoli rabe, trimmed and stems removed
1/4 cup chicken stock
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
Sea salt and pepper, to taste
1/4 cup pecorino cheese


In a large bowl combine the sausage with the spices, garlic and salt with your hands until evenly distributed. Add the parsley and kneed the mixture until combined. In a large skillet over medium heat add the oil. When oil shimmers add the sausage and cook until browned. Add in the shallots and scrap the fond off the bottom of the pan while you are stirring. Cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add in the broccoli rabe and the stock, cover and cook about 8 minutes or until broccoli is tender. Stir in zest and lemon juice, salt and pepper, to taste. Transfer to a serving dish and top with pecorino. Serve immediately.

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