BROCCO-GNESE!
Too cute? I had to...
We had some beautiful broccoli rabe, so I was looking forward to making my luscious pasta with broccoli di rape and hot Italian sausage...
Orechiette with Italian Sausage & Broccoli Rabe
http://www.thisoldchef.com/blog.html/orecchiette_with_italian_sausage__broccoli_rabe/
But there was no Italian sausage in the fridge. (How the hell could that happen?!?)
Then I remembered I’d frozen some Bolognese a few weeks ago after making my Pizza alla Bolognese...
Sunday Gravy (Homemade Bolognese) and Pizza!
Bingo! Brocco-gnese! Che buono!
I trimmed and sliced the rapini (stems small, leaves and florets larger) and sautéed them for just a bit in EVOO. Once they’d turned bright green but weren’t completely cooked, I added some of my Bolognese to the pan...
Wow, did this smell good! I added about a pound of not-quite-cooked pasta to the pan, and continued to cook until the pasta was perfect. Then, in went a large handful of Parmigiano.
I scooped generous portions into hot bowls, sprinkled on more Parmigiano, and...
Just. Incredible!
A totally different feel from the rabe/sausage I often make. This was a lot richer and more complex. It won’t replace the original, but it will take its place right next to it in the rotation!!!
Wow!