The Copycat Chef: Orecchiette with Broccoli Rabe and Sausage

This weekend, the Mignorelli stall at the Union Square Greenmarket featured a sign that read:

Winter Over
Broccoli Rabe $3.50

I don’t know if that’s really the particular variety of broccoli rabe, but thank God this long New York winter is over. It’s time to get cooking with one of the first non-root-vegetable vegetables to finally make an appearance at the markets. One dish we’ve seen at a lot of NYC restaurants recently is the Apuglia standard of orecchiette with broccoli rabe and sausage. Though it is often priced at $12 and up on menus, it’s ridiculously easy and inexpensive to make at home.

This classic cucina povera pasta is adapted from an old Williams Sonoma recipe with one secret ingredient of my own: anchovies, the always reliable secret ingredient. And the resulting dish, chock full of greens and olive oil, is a tasty delivery method for the healthful Mediterranean diet.

 

Posted in food, recipes | Tagged , | Comments Off on The Copycat Chef: Orecchiette with Broccoli Rabe and Sausage