Fiore With Broccoli Rabe Chicken And Pecorino Cheese Recipes

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ORECCHIETTE PASTA WITH BROCCOLI RABE, SAUSAGE, AND PECORINO CHEESE



Orecchiette Pasta with Broccoli Rabe, Sausage, and Pecorino Cheese image

The combination of sausage, broccoli rabe, and Italian Pecorino cheese from lamb's milk is incredible.

Provided by Larry Alex

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 8

2 ½ bunches broccoli rabe
1 (16 ounce) package orecchiette pasta
3 tablespoons olive oil, or more as needed
3 Italian pork sausages, casings removed
3 cloves garlic, thinly sliced
3 ounces bread crumbs
½ teaspoon red pepper flakes
1 ounce shaved Pecorino cheese, or more to taste

Steps:

  • Bring 4 to 6 quarts of water to a boil in a large pot.
  • Cut 1 to 1 1/2 inches off of the bottom of the broccoli rabe stalks; cut into 1 1/2-inch sections.
  • Place trimmed broccoli rabe and orecchiette into the boiling water and boil until pasta is tender, 12 to 14 minutes.
  • Meanwhile, heat 3 tablespoons oil in a large pan over medium heat. Add sausage and cook for 6 minutes; stir in garlic and cook until sausage is browned and crumbly, 2 to 3 minutes more.
  • Heat a medium-sized pan over medium heat. Add enough oil to coat the bottom of the pan. Stir in bread crumbs. Cook until browned and crunchy, about 5 minutes.
  • Drain the pasta pot. Add drained broccoli rabe and orecchiette to the sausage. Add red pepper flakes and 1/2 of the bread crumbs and stir well.
  • Transfer 1/2 the pasta mixture to a large bowl. Stir in 1/2 the Pecorino cheese. Add remaining pasta mixture to the bowl and top with remaining cheese; mix well. Top with remaining bread crumbs.

Nutrition Facts : Calories 565 calories, Carbohydrate 71.8 g, Cholesterol 27 mg, Fat 20.8 g, Fiber 6 g, Protein 23.6 g, SaturatedFat 5.6 g, Sodium 657.4 mg, Sugar 3.7 g

BROCCOLI RABE WITH GARLIC AND PECORINO ROMANO CHEESE



Broccoli Rabe with Garlic and Pecorino Romano Cheese image

Categories     Cheese     Garlic     Side     Sauté     Low Carb     Vegetarian     Quick & Easy     Winter     Broccoli Rabe     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra-virgin olive oil
5 garlic cloves, coarsely chopped
6 tablespoons freshly grated pecorino Romano cheese
*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

Steps:

  • Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.)
  • Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.

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