Sausage And Broccoli Rabe Torta Recipes

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BROCCOLI RABE AND SAUSAGE



Broccoli Rabe and Sausage image

This is a family recipe that is quite simple and quick. Good buffet table dish. For a crowd just increase amounts of ingredients as needed. Serve on rolls or with crusty Italian Bread.

Provided by ELEANOR1052

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 8

Number Of Ingredients 6

1 bunch broccoli rabe, trimmed
1 tablespoon salt
6 tablespoons extra virgin olive oil
1 pound fennel sausage links, cut into pieces
2 cloves garlic, chopped
¼ cup fresh lemon juice

Steps:

  • Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
  • Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
  • Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 2.6 g, Cholesterol 43.1 mg, Fat 27.9 g, Fiber 0.8 g, Protein 9.2 g, SaturatedFat 7.8 g, Sodium 1295.4 mg, Sugar 0.5 g

PASTA WITH BROCCOLI RABE AND SAUSAGE



Pasta with Broccoli Rabe and Sausage image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1/2 pound broccoli rabe, trimmed and washed
2 tablespoons olive oil
4 garlic cloves, crushed and peeled
2 shallots, crushed and peeled
8 ounces sweet Italian sausage, casing removed
1 1/2 cups canned low-sodium chicken stock
1/2 pound pasta, such as campanelle
1/8 teaspoon crushed red-pepper flakes
1/2 cup freshly grated Grana Padana cheese

Steps:

  • Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside.
  • Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through.
  • Into the same large pot, add pasta; cook according to package directions until al dente. Drain.
  • Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.

BROCCOLI RABE WITH SAUSAGE



Broccoli Rabe with Sausage image

This recipe has been in my family for a long time. It works really great as a side dish or as a main dish if served with pasta (I like to use either gemelli or cavatelli). The chicken broth takes a lot of the bitterness out of the broccoli rabe. Top with grated Parmesan cheese, if desired.

Provided by JessJ510

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 7

2 cups chicken broth
1 bunch broccoli rabe, trimmed
2 tablespoons extra-virgin olive oil, divided
4 (3.5 ounce) links hot Italian sausage, casings removed
2 cloves garlic
1 dash red pepper flakes
salt and pepper to taste

Steps:

  • Fill a large pot with chicken broth and 1 cup water; add broccoli rabe. Bring to a boil and cook until nearly tender, about 5 minutes. Drain.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage; cook, stirring to break into small pieces, until crumbly and browned, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add broccoli rabe, remaining 1 tablespoon olive oil, red pepper flakes, salt, and pepper. Cook until broccoli rabe is tender, about 3 minutes more.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 4.7 g, Cholesterol 51.4 mg, Fat 23.2 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 6.6 g, Sodium 1114.3 mg, Sugar 1.2 g

SAUSAGE AND BROCCOLI RABE



Sausage and Broccoli Rabe image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 4

1 large bundle broccoli rabe, about 1 1/4 to 1 1/2 pounds
Salt
2 tablespoons extra-virgin olive oil
1 pound bulk Italian hot or sweet sausage

Steps:

  • Trim ends of the broccoli rabe and cut into 3-inch pieces.
  • Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli rabe and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli rabe and stir to combine.

PASTA WITH SAUSAGE AND BROCCOLI RABE



Pasta with Sausage and Broccoli Rabe image

Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively painless. Cook off the garlic and sausage up to one hour ahead and let it sit in the pan until you're ready to finish the dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 pound broccoli rabe, trimmed of damaged leaves
1 pound orecchiette or other pasta noodle
2 tablespoons water
4 to 5 cloves garlic, thinly sliced
1/2 pound Italian sausage, cut into quarter-inch slices
Salt
1 cup coarse, seasoned bread crumbs, toasted, optional garnish
Pecorino Romano or Parmesan, optional garnish

Steps:

  • Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
  • Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
  • While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
  • When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
  • If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE RECIPE



Orecchiette with Sausage and Broccoli Rabe Recipe image

Provided by Phil Torre

Time 35m

Number Of Ingredients 7

1 pound of sweet Italian sausage
1 bunch of broccoli rabe
1/4 cup extra-virgin olive oil
3 large garlic cloves, sliced thin
salt & pepper to taste
1 pound orecchiette pasta
grated parmagiano-reggiano cheese for serving

Steps:

  • Remove the sausage from the casing and crumble into small pieces.
  • Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces.
  • Bring a large pot of liberally salted water to a boil.
  • In a large saute pan or skillet, heat the olive oil over medium-high heat. Add the crumbled sausage and cook stirring and breaking up the sausage until cooked through and lightly browned.
  • Using a slotted spoon remove the cooked sausage from the pan and set aside, leaving as much oil behind as possible to saute the garlic and broccoli rabe in, if needed add an extra tablespoon of olive oil.
  • Drop the broccoli rabe into to the pot of boiling water.
  • At the same time add the garlic to the saute pan and cook until lightly browned, about 1-2 minutes.
  • Immediately remove the broccoli rabe from the pot using a mesh strainer or tongs (do not strain the whole pot, because you will be cooking the pasta in the same boiling water), shake excess water out and add to the pan with the garlic. Season with Salt and pepper. Cook stirring until broccoli rabe is tender, 3-5 minutes.
  • Add the sausage back into the pan and toss to combine. Remove pan from the heat.
  • Meanwhile add the orecchiette to the pot of boiling water that the broccoli rabe was cooked in. Cook until pasta is al dente, and strain.
  • Place the pan with the broccoli rabe and sausage back over medium-high heat, and add the oricchiete. Toss together until well combined.
  • Dish out the pasta to warm plates and serve with cheese on the side for sprinkling.

SAUSAGE AND BROCCOLI RABE TORTA



Sausage and Broccoli Rabe Torta image

Categories     Cheese     Dairy     Pork     Vegetable     Bake     Dinner     Lunch     Parmesan     Sausage     Broccoli Rabe     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 26

For crespelle:
2 large eggs
2/3 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
For filling:
3/4 pound broccoli rabe
4 garlic cloves, finely chopped
1/2 teaspoon dried hot red-pepper flakes
3 tablespoons olive oil
3/4 pound sweet Italian sausage, casings removed
For besciamella sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1 3/4 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
For assembly:
1 tablespoon unsalted butter, melted
1/4 cup dry bread crumbs
1/4 pound chilled Italian Fontina, coarsely grated (1 cup)
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
Special Equipment
an 8-inch (20-cm) round springform pan

Steps:

  • Make crespelle:
  • Blend together eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.
  • Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.
  • Make filling:
  • Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.
  • Cook broccoli rabe in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander and pat dry.
  • Cook garlic with red-pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, about 8 minutes. Add sausage and cook, breaking up sausage with back of a wooden spoon, until no longer pink inside, about 5 minutes. Stir in broccoli rabe and cook, tossing to coat with sausage, until heated through, about 3 minutes. Remove from heat.
  • Make sauce:
  • Heat butter in a 2- to 3-quart heavy saucepan over moderately low heat until foam subsides, then add flour and cook, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in salt, pepper, and cheese, then remove from heat.
  • Assemble torta:
  • Put oven rack in middle position and preheat oven to 425°F. Invert bottom of springform pan (torta will be easier to slide off bottom when serving), then lock. Wrap outside of entire bottom of springform pan with a double layer of foil. Generously brush inside bottom and side of pan with butter, then sprinkle bottom with bread crumbs.
  • Stir together Fontina and parmesan in a bowl. Put 1 crespella in bottom of springform pan, then sprinkle with one sixth of filling and drizzle with 1/3 cup sauce. Make 5 more layers each of crespella, filling, and sauce (end with a layer of sauce). Sprinkle cheese mixture evenly over top.
  • Bake, uncovered, until top is bubbling and golden, about 25 minutes. Cool in pan on a rack 15 minutes. Remove side of pan and carefully slide torta off bottom of pan onto a plate. Cut torta into wedges.

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