Orecchiette With Mussels And Broccoli Rabe Food

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• Put a large pot of water to boil.
• In the meantime, wash broccoli rabe under cold running water.
• 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.
• Once water is boiling add salt and broccoli rabe. Reduce the heat and cook for about 5 minutes.
• Past that time add orecchiette pasta and cook until pasta is "al dente". Verify cooking time on the directions on the package.
• Dry pasta cooks longer!
• While pasta and broccoli rabe are cooking prepare the sauce.
• In a large skillet pan add a generous splash of extra virgin olive oil, pinch of peperoncino (or fresh hot pepper), garlic cloves crushed with a flat knife and anchovy fillets.
• Cook on medium low heat stirring continuously. The sauce is ready once garlic becomes fragrant and anchovy fillets are dissolved. Remove garlic (optional). Turn off the heat.
• Drain pasta with broccoli rabe.
• Add it to a pan with the sauce. Turn on the heat and toss everything for a couple of minutes until all the flavors combine.

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 BROCCOLI RABE

Steps:

• Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until beginning to color, about 1 minute. Remove from heat.
• Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain. Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over. Sprinkle with cheeses and toss to coat. Season to taste with salt and pepper.

BROCCOLI RABE AND ORECCHIETTE

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 WITH MUSSELS AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to boil for pasta. Once it is boiling, plop the orecchiette into the pasta water, and cook until al dente.
• Meanwhile, heat 3 tablespoons of the oil over medium-high heat in a large skillet. When the oil is hot, add the crushed garlic. Let the garlic sizzle a minute, then add the mussels. Cover, and cook until the mussels open, about 5 minutes, then scoop the mussels up with a spider and put them in a bowl to cool slightly. Reserve any leftover liquid.
• Heat 3 tablespoons olive oil over medium-high heat in another large skillet. Add the sliced garlic, and cook until sizzling and fragrant, about 1 to 2 minutes. Toss in the broccoli rabe and peperoncino, and strain the reserved mussel cooking liquid into the skillet. Cover, and cook until the broccoli rabe is tender, about 10 minutes. If there is too much liquid left in the skillet and it looks soupy, uncover and bring to a rapid boil to reduce and thicken the sauce.
• Pluck the mussels from their shells, and put the meat in a small bowl. (No need to save the shells.) When the pasta is ready, use a spider to transfer it directly into the skillet with the broccoli rabe. Return the mussels to the skillet, drizzle with the remaining 2 tablespoons olive oil, and toss to coat the pasta with the sauce. Remove from heat, toss with the grated cheese, and serve.

ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE

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.

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 SAUSAGE AND BROCCOLI RABE

Steps:

• Broccoli rabe: Roughly chop broccoli rabe, including the florets, leaves, and stems. Blanch in a large pot of salted boiling water, 2-3 minutes, then transfer with a slotted spoon to an ice bath for 2-3 minutes to stop the cooking. (Don't drain the water; keep it boiling to cook the pasta.) Remove broccoli rabe from ice bath and squeeze out excess water with your hands. Set aside.
• Sausage: Set a medium skillet over high heat and add olive oil. When the oil is warm, add the sausage, breaking it up with a wooden spoon. Cook until brown, 5 minutes. Meanwhile, thinly slice the garlic and add to the sausage. Stir and cook 1 more minute. Mix the broccoli rabe into the sausage and garlic. Add salt and pepper to taste, followed by chilies, and continue cooking 3-4 more minutes.
• Pasta: Put the orecchiette in the boiling water and cook about 2 minutes less than what the box advises (it will be al dente, says chef Mantuano, though not as chewy as other pasta shapes). Stir occasionally so the pasta doesn't clump.
• Sauce: Add chicken stock to the sausage mixture to deglaze the pan, scraping up the brown bits on the bottom. Turn off heat and set aside.
• Assembly: Reserve ½ cup pasta water, drain orecchiette, then return to the pot. Add sauce to the pot and stir. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. (Add pasta water bit by bit if the sauce seems too dry.) Taste for seasoning and adjust if necessary. Transfer to a platter or bowl. Garnish with Pecorino Romano and serve immediately, with more cheese at the table.

ORECCHIETTE WITH BROCCOLI RABE AND SPICY SAUSAGE

Steps:

• Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
• Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
• Split the sausages lengthwise down the middle and remove from their casings.
• Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
• Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
• Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

Steps:

• Remove the ends of the stems of the broccoli rabe and clean.
• In a large skillet over moderate heat, saute bite size pieces of sausage. Some chefs remove the sausage from its casing and saute the ground pork.
• At the same time blanch the broccoli rabe in a large pot of salted water for about 5 minutes.
• When the sausage is browned remove from the saute pan and add olove oil and garlic to the pan and saute for 2 minutes.
• Then add the broccoli rabe to the saute pan and place the pasta in the same large pot that the broccoli was in (use the same water).
• The orecchietti takes about 11 minutes to cook. When the pasta is almost done scoop out 1 cup of the water and add to the saute pan and put the sausage back in to the pan as well.
• When the pasta is done drain the pasta and add to the saute pan.
• Serve hot and dress with grated cheese.

ORECCHIETTE WITH BROCCOLI RABE

Steps:

• in an unheated large saute pan, add garlic and pepper flakes to oil and then turn the heat to medium.
• allow the garlic and flakes to color lightly but not burn.
• cook for about 1-2 minutes.
• turn off heat and set aside.
• place a large bowl of ice water nearby.
• in a large pot of salted water, brought up to the boil, add the brocccoli rabe and cook for 2-4 minutes until just tender.
• using tongs remove broccoli rabe from the boiling water into the bowl of ice water to stop it's cooking BUT leave the water boiling on high for your pasta.
• drain broccoli rabe from ice water and then gently squeeze out excess liquid and chop into 2" lengths.
• add the pasta to the boiling water that was used for the broccoli rabe.
• cook according to the package directions.
• add the broccoli rabe to the saute pan with the oil and garlic.
• return to medium heat, stir occasionally and add salt to taste.
• cook for about 3-4 minutes until broccoli rabe is hot and heated through.
• drain pasta (you don't need the water anymore).
• return pasta to the still warm cooking pot.
• add the broccoli rabe along with all the oil and garlic and flakes to the pasta in the pot.
• toss briefly-- the oil becomes your"sauce".
• it should coat everything lightly and not be excessively oily.
• serve immediately.
• if you like you can add freshly grated parmesan or pecorino cheese but i think it tastes better without.