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RECIPE

Serves 3

A CookTale

Our friend Mindy Lesser came for dinner last evening. On her previous visit, we served Rack of Lamb. This time we had an easier menu, Broccoli Rabe, without the Orchiette, and Sweet Sausage from Adams Fairacre Farm. I would have opted for the addition of the pasta, but was talked out of it. I was reminded that one 2 ounce serving of Orchiette contains 41 carbs, (that’s more than a day’s worth), as well as 200 calories. The first course, was of course, Heirloom Tomatoes, fresh Mozzarella and Basil Pesto.No question that it’s our Summer standard.

INGREDIENTS For the Broccoli Rabe

1 Bunch of Broccoli Rabe (Andy Boy brand preferred)
A pinch of Red Pepper flakes
2 Garlic Cloves thinly sliced
Kosher Salt & fresh Pepper
2 TB of EVOO

METHOD

1. Heat a deep sided saute pan to high. Add the EVOO.
2. Add the Garlic & the Red Pepper flakes. Saute until tender
3. Remove 1″ of the tough stems off the Broccoli Rabe, retain the large leaves & peel the stems. (Not necessary, but helps tenderize them).
4. Heat a large pot of water & steam them for 6 minutes.
5. Remove from the pot & flush with cold water. (This retains their bright color.) Chop into bite size pieces.
6. Add the Broccoli Rabe to the saute pan (be careful, it will splatter when it hits the hot oil). Saute until well coated with the EVOO & the Garlic.
7. Set aside, covered, in the saute pan.

INGREDIENTS Italian Sweet Sausage

5 Large Italian Sweet Sausages
1 TB of EVOO

METHOD

1. Heat a grill pan to high. Add the TB of EVOO & 3 ounce of water.
2. Add the 5 Sausages, cover the pan & allow them to cook for a few minutes. Uncover & cook them until they have aquired definite sear marks. Turn them & repeat.
3, Cover the pan & let them cook until tender.
4. When they are ready, cut them in half. Allowing 3 pieces to each plate.

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