orecchiette - hard to find and unfortunately no whole wheat option
Comments:
I got this recipe off the website for my local csa. I changed it a bit because I didn't feel like measuring. So, the recipe below is an approximation of what we actually ate.
Verdict: ****** (my mom ate with us, hence the additional star)
Orecchiette with Broccoli Liscia
INGREDIENTS
1 cup chicken stock
1 lb orecchiette
1/3 cup olive oil
2 tsp garlic cloves, crushed
1 lb broccoli liscia
1 lb seasonal greens (perhaps chard or kale or collard)
1/4 tsp crushed red pepper flakes
1/4 tsp salt
3/4 lb sweet Italian sausage, cooked & crumbled
3 teaspoons unsalted butter
1 cup parmigiano-reggiano cheese, freshly grated
DIRECTIONS
- Cook the orecchiette in a large pot of boiling salted water until al dente; drain well. Meanwhile, in a large, deep skillet, heat the oil.
- Add the garlic and cook over moderately high heat until golden. Coarsely chop the greens. Add the greens, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally.
- Stir in the chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
- Add the orecchiette to the skillet and toss gently.
- Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.
