Sausageandbroccolirabewithpolenta Recipes

BROCCOLI RABE AND ITALIAN SAUSAGE OVER POLENTA

Steps:

• Heat 1 Tbs. of the oil in a medium Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned, about 10 minutes. Transfer the sausage to a bowl. Add the remaining 3 Tbs. oil, the broccoli rabe, and garlic, and stir until fragrant, about 1 minute. Add the wine, scraping up any brown bits from the bottom of the pan. Add the tomatoes, stock, 3/4 tsp. salt, and 1/4 tsp. pepper. Lower the heat to medium, cover, and cook until the broccoli rabe is crisp-tender, about 7 minutes. Add the reserved sausage, parsley, and cheese, and season to taste with more salt and pepper.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan over medium-high heat. Add 1-1/2 tsp. salt, and whisk in the polenta. Reduce the heat to low, and cook, stirring, until the polenta is thick and smooth, about 3 minutes. Stir in the 2 Tbs. grated cheese, if using.
• Divide the polenta among 4 wide bowls. Top with generous portions of the sausage stew and more grated cheese on top.

SAUSAGE AND BROCCOLI RABE WITH POLENTA

Steps:

• In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
• Rinse under cold water and drain again. Cut into 2 inch lengths.
• In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
• Remove. When cool enough to handle, cut into slices.
• Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
• Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
• Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
• Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
• Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
• Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

PASTA WITH SAUSAGE AND BROCCOLI RABE

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.

PASTA WITH SAUSAGE AND BROCCOLI RABE

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.

BROCCOLI RABE AND SAUSAGE

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.

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
• Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
• In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
• Serve polenta sprinkled with Parmesan.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA

Steps:

• Heat 2 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add sausages. Cover skillet and cook until sausages are brown and cooked through, about 8 minutes per side. Transfer sausages to plate; tent with foil to keep warm. Add garlic to drippings in same skillet and stir 30 seconds. Add broccoli rabe and 1/2 cup broth. Cover skillet and cook until broccoli rabe is crisp-tender, about 8 minutes.
• Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium heat. Add polenta; mash with potato masher until smooth. Mix in remaining 1/2 cup broth and cheese. Simmer until polenta is warmed through, about 5 minutes. Season polenta with salt and pepper.
• Spoon polenta onto 2 plates. Top with sausages and broccoli rabe.

PASTA WITH BROCCOLI RABE AND SAUSAGE

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 ITALIAN SAUSAGE

Steps:

• Place the sausage in a 9-inch pie plate, and cover with a paper towel. Cook at 100 percent power in a high-power oven for 11 minutes. Remove from oven and uncover. Pour off liquid and set aside.
• Place the broccoli rabe in a 14-by-9-by-2-inch oval dish. Toss with the olive oil and red-pepper flakes, if using. Cover tightly with microwave plastic wrap. Cook for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Stir in salt, pepper and cooked sausage. Serve alone or over cooked pasta.

SAUSAGE AND BROCCOLI RABE' OVER PASTA

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.