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 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.

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.

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.

SAUSAGE AND BROCCOLI RABE' OVER PASTA



Sausage and Broccoli Rabe' over Pasta image

After making "Tony Luke's" Roast Pork Sandwich so many times, I thought I'd come up with something to try to top it as far as my family was concerned, well this did the trick! For the pasta, use something substantial, like a GOOD oriccheti, or frozen cavetelli. (p.s. this recipe doubles or triples easily for crowds... and it is a CROWD PLEASER!)

Provided by CHRISSYG

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb sausage (Sweet Italian)
1/2 lb rapini (broccoli rabe')
1 lb frozen pasta (such as cavetelli or orichetti)
1 -2 garlic clove
3 tablespoons olive oil
3 tablespoons locatelli cheese, grated
1/2 teaspoon red pepper flakes (optional)
salt & pepper

Steps:

  • Bring two large pots of salted water to a boil.
  • While the water is heating, remove sausage from casings (if you can't find Italian sausage bulk)heat a large frying pan over medium heat and place sausage in the pan, breaking into bite sized pieces while cooking.
  • Cook sausage till nicely browned, (reserve).
  • Cut off stems from Broccoli Rabe and place in boiling water.
  • Boil your pasta of choice only cut back on time from the package directions by 1-2 minutes.
  • Thinly slice 1-2 cloves of garlic, and place in a small sauce pan with the olive oil (and pepper flakes if desired).
  • Cook garlic till lightly toasted (be careful! Don't burn it).
  • When broccoli rabe is tender resesrve about 1 cup of the cooking liquid and drain the broccoli.
  • Use the cooking liquid from the broccoli rabe to deglaze the frying pan with the sausage.
  • Return the drained broccoli to the pot, add the sausage and the cooked pasta.
  • Add Olive oil with garlic and the cheese and toss together.
  • simmer all ingredients together for about 1-2 minutes (to allow flavors to marry).
  • serve with extra cheese for sprinkling.

Nutrition Facts : Calories 888.9, Fat 44.7, SaturatedFat 12.8, Cholesterol 65.8, Sodium 1057.8, Carbohydrate 89.7, Fiber 5.2, Sugar 2.2, Protein 30.3

HOT ITALIAN SAUSAGE AND BROCCOLI RABE FRITTATA



Hot Italian Sausage and Broccoli Rabe Frittata image

This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it's perfect for a weekend late breakfast or any time of day.

Provided by David Tanis

Categories     breakfast, brunch, main course

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 pound broccoli rabe, tough stem ends removed
3/4 pound hot Italian sausage, loose or in links
2 tablespoons extra-virgin olive oil
1 medium onion, diced
Salt and black pepper
3 cloves garlic, minced
2 teaspoons roughly chopped rosemary
1 1/2 cups ricotta
3 ounces grated provolone (about 1 1/4 cup)
3 ounces grated Parmesan (about 3/4 cup)
4 ounces grated smoked mozzarella (about 1 1/2 cup)
10 eggs, lightly beaten and seasoned with salt and pepper

Steps:

  • Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
  • Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
  • Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
  • Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
  • Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 844 milligrams, Sugar 5 grams

SAUSAGE, MOZZARELLA, AND BROCCOLI RABE WITH SHELLS



Sausage, Mozzarella, and Broccoli Rabe with Shells image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. You can substitute a mild sausage, such as sweet Italian, for the spicy variety. If you can't find broccoli rabe, use regular broccoli and increase boiling time to 1 minute.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 sprigs thyme
Coarse salt and ground pepper
2 garlic cloves, chopped
3 links spicy Italian sausage (3/4 pound total), casings removed
1 tablespoon all-purpose flour
1 can (28 ounces) whole peeled tomatoes
8 ounces medium shell pasta
1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
6 ounces fresh mozzarella, cut into 1/2-inch pieces
1/4 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 minutes (reduce heat if browning too quickly).
  • Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Discard thyme.
  • Meanwhile, in a large pot of boiling salted water, cook pasta 4 minutes less than package instructions. Add broccoli rabe to pot and cook 15 seconds. Drain pasta and broccoli rabe and return to pot. Stir in sausage mixture. Transfer to a 3-quart baking dish or divide among four 16-ounce gratin dishes. Top with mozzarella and Parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.

Nutrition Facts : Calories 637 g, Fat 26 g, Fiber 4 g, Protein 39 g

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From pinchandswirl.com


CAVATELLI WITH SAUSAGE AND BROCCOLI RABE - EATS BY THE …
2021-04-08 Add the garlic and cook until it is golden brown – about 5 minutes. Add the broccoli rabe and sausage to the pan. Toss with the garlic and cook until warm. Drain the pasta in a colander, but reserve the cooking liquid. Add the pasta with ¼ cup of the pasta water to the skillet. Toss with the sausage and broccoli rabe.
From eatsbythebeach.com


BEST BURRATA, SAUSAGE AND BROCCOLI RABE TOAST RECIPE - DELISH
2016-05-13 Cook until broccoli is tender, 5 minutes. Keep warm until ready for assembly. Place bread in a single layer on a sheet pan fitted with a rack. Drizzle with olive oil …
From delish.com


PENNE WITH SAUSAGE AND BROCCOLI RABE - 2 SISTERS RECIPES BY ANNA …
Transfer the cooked sausage into a nearby bowl. Next, toss in the broccoli rabe, with a few more ingredients. Cover and simmer for about one minute, or until the rabe wilts. Keep in mind, broccoli rabe cooks up quickly. Transfer the crumbled sausage back into the skillet with the broccoli rabe. Pour in some broth and butter, and COVER.
From 2sistersrecipes.com


BROCCOLI RABE AND SAUSAGE STUFFING - COOKING WITH NONNA
Set aside. Add the remaining oil to the pan along with the celery, carrots and garlic. Cool until slightly softened, about 5 minutes. Add in the broccoli rabe and a generous sprinkle of salt. Cool until the broccoli rabe begin to wilt, about 3-4 minutes. Add 1/2 cup of broth to the pan with the sausage. Cover and cook until the broccoli rabe ...
From cookingwithnonna.com


PASTA WITH SAUSAGE AND BROCCOLI RABE - MY THREE SEASONS
2015-03-19 Toss: Add cooked pasta and reserved sausage to pan with broccoli rabe and toss to combine over medium heat. Add remaining 2-3 tablespoons of olive oil to pasta, as needed, for flavor and moisture. Add ¼ cup of pasta water to pan and grated cheese, and stir to combine.
From mythreeseasons.com


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