Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Orecchiette con crema di gambi di friarielli e salsiccia

Orecchiette with Broccoli Rabe Stem Cream and Sausage

Name: Orecchiette with Broccoli Rabe Stem Cream and Sausage
Total time: 3000 s
Yield: 2 servings
Cuisine: American
Ingredients: Stems from 2.2 lbs of broccoli rabe; 4 sausages

Nunzia Marzocco @Nunziamarzocco68

Often in the kitchen, we throw away scraps that can actually be used. In this recipe, I used the stems of broccoli rabe to create the sauce for a delicious plate of orecchiette.

Nunzia Marzocco @Nunziamarzocco68

Often in the kitchen, we throw away scraps that can actually be used. In this recipe, I used the stems of broccoli rabe to create the sauce for a delicious plate of orecchiette.

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Ingredients

50 minutes

2 servings

Stems from 2.2 lbs of broccoli rabe
4sausages
6 1/3 oz orecchiette
1 clove garlic
Extra virgin olive oil, as needed
Hot chili pepper, to taste

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Steps

50 minutes

1

Wash the scraps (stems and some tougher leaves) of the broccoli rabe, and blanch them until they are tender when pierced with a fork. Once tender, drain and pass through a food mill to obtain a cream without fibers.
2

In a pan, sauté a clove of garlic with the sausages after removing the casing and crumbling them.
3

Add the stem cream and let it absorb the flavors well. Add hot chili pepper to taste.
4

Meanwhile, cook the orecchiette in plenty of salted water. Once cooked, toss them with the sauce and serve.