Pici With Sausage Ragu And Broccoli Rabe Puree Recipes

PICI WITH SAUSAGE RAGU AND BROCCOLI RABE PUREE

Steps:

• Wash parsley and finely chop; drain in a fine mesh sieve. Spread parsley in an even layer on a parchment paper-lined baking sheet and set aside until dry.
• In the bowl of a mixer fitted with the dough hook attachment, add "00" flour, all-purpose flour, and 1 tablespoon plus 1 teaspoon salt; mix to combine. With the mixer on the lowest speed, slowly add 1 2/3 cups water. Continue mixing for 8 minutes; increase speed slightly, and mix 2 minutes more. Turn dough out onto work surface and cut into 8 equal pieces. Return to mixer and add parsley; mix on medium-low speed for 3 minutes. Remove dough from mixer and continue to knead, using your hands, until parsley is fully incorporated. Wrap with plastic wrap; let rest 30 minutes.
• If working on a non-wood surface, lightly dust work surface with flour. Unwrap dough and divide into 12 equal pieces. If working on a wood surface, moisten your fingers. Roll a piece into a log about 8 inches long and 1 inch in diameter. Working from the center of the dough, roll one end of the dough until it is 1/8 inch in diameter. Cut that end of the dough into 8-inch-long pieces; repeat process with other end of dough. Transfer pasta to a baking sheet lined with semolina flour and cover with a damp towel. Repeat entire process with remaining pieces of dough; set aside until ready to use.
• Bring a large pot of water to a boil. Generously salt water and return to a boil. Add pasta and cook for two minutes. Add broccoli rabe florets to boiling water with pasta and continue cooking until pasta is al dente, about 2 minutes more.
• Meanwhile, heat 6 tablespoons olive oil in a large skillet over medium-high heat. Add sausage and cook, whisking, until cooked through. Drain fat from skillet and add white wine; cook until evaporated. Add heavy cream and cook until almost completely reduced. Season with cinnamon, fennel seeds, red pepper flakes, black pepper, and salt.
• Heat butter in a medium skillet over medium-high heat. Add broccoli rabe leaves and cook, stirring, until wilted. Transfer leaves to the bowl of a small food processor and add remaining tablespoon olive oil; puree until smooth. Transfer pureed leaves to a small saucepan and place over medium-low heat; cook until warmed through.
• Drain pasta and broccoli rabe florets. Add to skillet with sausage mixture and toss to combine. Divide evenly between four serving plates and top with puree. Garnish with cheese and serve immediately.

PIZZA WITH BROCOLI RABE AND SAUSAGE

Steps:

• In a large pot of boiling water, blanch the broccoli rabe over high heat for about 4 minutes. Using tongs or a slotted spoon lift from the water and set aside to cool. When cool, chop coarsely. Bring the water back to a boil and cook the sausage for about 15 minutes, until cooked through. Using tongs or a slotted spoon, remove the sausage from the water and immediately plunge in cold water to stop the cooking. When cool, remove the meat from the casing and crumble. (You should have 6 cups of sausage.) In a large saute pan, over medium-high heat, heat the olive oil and cook the garlic for about 30 seconds, until browned. Add the broccoli rabe and red pepper flakes to the pan and season to taste with salt. Cook for 6 to 7 minutes, until very tender. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the Romano-fontina mixture over each Pizza Crust, top each with equal amounts of broccoli rabe and sausage and then slide them back to the edge of the hot section of the grill. Rotate them for every 3 to 4 minutes until the bottoms are evenly golden brown. Cut the pizzas and serve.
• Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.

BROCCOLI RABE AND SAUSAGE PIZZA

Steps:

• To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
• With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
• Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
• When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
• Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.

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.