I am not sure what really drew me to purchase broccoli rabe in the supermarket for the first time. Maybe it was the hot pink label that wrapped the bottom of the greens? Or maybe it was my curious nature to try new things?
Growing up in an Italian family, we pretty much lived off of pasta and sauce. Both my parents worked full time, so for my mom, pasta was her “go to meal” because all she had to do was boil the water and heat up my grandmother’s sauce (our garage was filled with a year’s supply). On Sundays- we got an extra treat- she would add sausage and meatballs to the sauce. That was pretty much as far as she would go. I have to hand it to her, we were very picky eaters. Even the easiest meal of pasta and sauce was made difficult for her because I would only eat long spaghetti and my sister would only eat penne or ziti-so she would make us both ( I know, what a saint).
Even as a young girl I was always intrigued by cooking shows. I remember watching Julia Child’s show on Sunday’s with my dad; both of us drawn to her impeccable skill and distinct voice ( I am waiting for
Julie and Julia to come on TV). My dad loved to cook, and experiment with new recipes. He just rarely did, because he didn’t have the patience for it.
When I was in college I realized I
did have the patience for cooking, and I started to
actually cook all the recipes that I would rip out of my
Gourmet magazines. No longer a “picky eater” I discovered I was only a picky eater because I was never given many options. At first, the recipes that I followed called for ingredients that I had never even heard before. I was very intimidated. I would find myself roaming the isles in the supermarket until I finally asked someone to point me in the right direction.
My curiosity and love for food turned into a love for cooking. I find it to be a very rewarding experience. When I complete a recipe, and it not only comes out edible-but good-I feel such a great sense of accomplishment.
So-somewhere along the way I picked up the bunch of broccoli rabe. I brought it home and asked my mom if she knew how to cook it. She responded, “No, because it’s too bitter.”
I was determined to find a way to make this very bitter vegetable, not bitter. After several trials and errors, I believe I have perfected it. So with many requests (mom included), here is my own recipe for Broccoli Rabe and Sausage with Orecchiette.
Photo by Cara Gardner
Broccoli Rabe and Sausage with Orecchiette
Recipe by Cara Gardner
Photo by Cara
( Adapted from Gourmet)
Serves four
Ingredients:
1 bunch broccoli rabe (washed, stems cut, and roughly chopped)
1 package Italian sweet sausage (casings removed)*
1/2 pound orecchiette ( ear-shaped pasta)
2 garlic cloves ( sliced thin)
3 tablespoons Extra Virgin Olive Oil (EVOO)
1 tablespoon butter
2 tablespoons garlic powder
fresh ground pepper
freshly grated Parmesan cheese
Bring two pots of water to boil (one for pasta, the other for broccoli rabe). Heat 1 tablespoon EVOO in large frying pan. Add sausage. As it browns, break it up so it becomes small crumbles and cooks through.
In the meantime, add broccoli rabe, butter, and 1/2 tablespoon garlic powder to boiling water. Cook for 5 minutes, then drain.
In another large frying pan, heat 2 tablespoons EVOO. Add garlic and cook until golden brown. Add broccoli rabe to garlic chips, season with fresh cracked pepper and remaining garlic powder. Saute for 4 minutes. Add sausage (drippings included) and pasta to broccoli rabe, adding more EVOO as needed. Stir about 1 tablespoon grated parmesan cheese and toss until well coated. Top with fresh basil and freshly grated Parmesan cheese.
*I use Premo brand sausage ( I have used other brands and it just is not the same)
you can also use Italian hot sausage if you like a “kick”
I have discovered the two “secret steps” to get the bitterness out of boccoli rabe. First is adding butter and garlic powder to the water. And second, sauteing broccoli rabe in EVOO and garlic chips
