Cooks Note: You can also add 1 pound of crumbled sausage meat to this dish for a change in place. Just brown the sausage first, and add to the oil mixture. Generally grated cheese is not offered due to the red peppers, but I do like to add some grated pecorino or parmesan to mine.
Buon Appetito!
Deborah Mele 2012
Yield: Serves 4 - 6Prep Time: 15 minsCook Time: 20 mins
Ingredients:
- 1 Pound Dried Orecchiette
- 1 Pound Broccoli Rabe
- 3 Cloves Garlic, Minced
- Pinch Of Red Pepper Flakes
- Salt & Pepper To Taste
- 1/3 Cup Good Quality Olive Oil
- 1/4 Cup Finely Chopped Sun-Dried Tomatoes In Oil
Topping:
- 4 Ounces Creamy Goat Cheese
Directions:
Trim the broccoli rabe by cutting off any tough stems, and chop into 1 inch pieces and peel the skin off the tougher pieces and cut these into 1 inch pieces as well. In a small saucepan, heat the oil, garlic, sun-dried tomatoes, and pepper flakes, then set aside.
Heat a large pot of salted water to a boil, then add the pasta.
Cook as per package instructions until the last 4-5 minutes of cooking. Add the broccoli rabe to the pasta pot and cook until tender.
Drain pasta and broccoli, reserving a small cup of pasta water.
Return the pasta mixture to the pot and mix well with the oil mixture, adding water as needed to keep it moist.
Serve piping hot in individual bowls with a dollop of goat cheese on top.
Source:
http://www.italianfoodforever.com/2012/11/orecchiette-with-broccoli-rabe-sun-dried-tomatoes-goat-cheese/
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