Wednesday, July 16, 2014

Cooking: Broccoli Rabe with Sausage, and Asparagus with Pecorino

To round out the meal, I made two sides: asparagus, and broccoli rabe with hot sausage. A couple of very simple sides where prep can be done ahead of time and then finished off right before you serve. The broccoli rabe may take a bit more work since I served it with hot sausage.
But the asparagus is no slacker. A fresh grating of pecorino romano cheese on top makes it bit more punchy.

To start, I took hot sausage meat and formed them into meatballs.
Then I roasted them in the oven (about 350oF) until cooked through, about 20-30 minutes.
Then I prepped the vegetables. I cleaned both, trimmed the asparagus stemmed and added a cut lemon.
Then I blanched each vegetable in salted boiling water with the lemon squeezed and thrown in. And a bit of oil as well. Just cook it enough that it wilts and turns bright green. But certainly do not cook it through. Once slightly cooked, drain, and shock in ice water. You want to stop the cooking immediately so that the vegetables do not overcook from the residual heat.
Keep the vegetables colovered at room temperature until 30 minutes before serving. To finish the dishes, heat up a large pan. Add olive oil, and chopped garlic. Lots of chopped garlic. Then add the broccoli rabe. Saute lightly until cooked through. Add meatballs and cook until warmed through. Plate and serve immediately.
The asparagus needs to be finished in a similar matter. Heat a large pan then add olive oil. Saute the asparagus until cooked through. Remove and grate cheese right on top. Serve immediately.

2 comments:

  1. Glad your back, love reading what you prepare for family & friends when ever you throw a party or just inviting people over. The food pics makes me drool!!

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  2. I agree with comment above!

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