We are going to pick up some Brocoli Rabe and this is how you prepare it; Broccoli Rabe and Sausage with Rotellini

Broccoli rabe is a variety of broccoli that has smaller heads and a pleasantly bitter flavor. Use it in this recipe or use regular broccoli with heads trimmed and separated into florets (discard thick stalks). Balsamic vinegar-the aged, sweet vinegar made in the northern Italian town of Modena-gives this dish a pleasant sweet/sour character. If you can't find it, use red wine vinegar and add a pinch of sugar or a dash of sweet sherry.   

Ingredients                                       

1 lb broccoli rabe, heads trimmed into florets

3/4 lb  pasta, dried, rotellini, or fusilli

1 tbsp olive oil

1/2 lb Italian Turkey and Sun Dried Tomato Sausage

1 ea  onion, medium, chopped

1 ea red bell pepper, seeded, deveined, chopped

4 ea garlic clove, chopped

1/4 tsp red chili pepper flakes

1/4 c balsamic vinegar

Salt and freshly cracked black pepper, to taste

Parmesan cheese, for garnish, to taste

Preparation Steps                                        

Estimated Time: 30 min  

1  In a small amount of salted boiling water in a tightly covered saucepan, steam the  broccoli rabe or broccoli for 2 to 3 minutes. Be sure to not overcook; the broccoli should  be bright green and very crisp. Cool under cold running water, drain, and reserve.    

2   Cook the pasta in a large pot of salted boiling water, while you prepare the rest of the dish. When it is al dente, after about 9 to 10 minutes, drain, and reserve.       

3    Heat the oil in a large skillet over medium heat, and fry the sausages for 3 minutes, breaking it up as it cooks. Put in the onion, bell pepper, garlic, and red pepper flakes, and sauté for another 5 minutes, stirring frequently.     

4  Add the cooked broccoli rabe or broccoli and the balsamic vinegar, and stir well to mix everything together. Cook for another 3 to 4 minutes, stirring occasionally, until the broccoli is tender, but still crisp.  

5 Taste for salt and pepper. Mix the sausage-broccoli mixture with the pasta, sprinkle with Parmesan cheese, and serve hot or at room temperature.

FANTE'S

Next up I have to pick up some cooking utensils from "Fante's ", this store was started by the Fante family in 1906 , this is a mecca for world reknowned chefs, many of the cooking utensils found here are unique or hard to find else where.

STOPS ALONG THE WAY

SEAFOOD

PRODUCE and UTENSILS

CHEESE, BREAD and SPICE

ROAST PORK

BOOKMARK www.digestezine.com

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