After years of drinking Negronis, I've grown to love the sensation of bitter broccoli rabe, just so long as it's balanced by something else. In this dish, the foil comes from both spicy sausage and some fresh pesto.
'orecchiette' on Serious Eats
A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves.
Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'
This pasta dish from Tracey Medeiros's Vermont Farm Table Cookbook introduced a new element to my standard kale recipe mix: caramelized turnips. At first, I was turned off by the idea of pairing bitter greens with a bitter root vegetable, but then I remembered how turnips mellow and sweeten once cooked. Add in some serious maillard action to the turnips, and I realized this was a really clever way to make use of a New England staple crop.
Sausage and greens are a glorious pair, whether piled into a sandwich or in this Orecchiette with Fennel Sausage and Swiss Chard is a hearty and fall-perfect Puglian classic brought stateside by Nancy Silverton and Matt Molina, executive chef at Osteria Mozza.
There are many elements of this recipe from Gourmet that initially do not make sense, but two that immediately jumped out at me. First, let's talk about the lentils. I know the concept of adding a legume to a pasta dish doesn't sound like the best idea, but it works well with bucatini ai fagioli, and it worked here too. They provide an earthiness to the dish, and get lovingly stuck in the cups of the orecchiette.
Though cream is the ultimate cheater's ingredient in pasta—I regularly campaign against its inclusion in pasta carbonara—somehow crème fraîche is OK in my book. Like sour cream, it has that essential tang to temper the richness, yet it's lighter, sweeter, subtler. I can't imagine myself dolloping half a cup of sour cream into a bowl of pasta, but crème fraîche in this dish with fresh spring peas turns it into a decadent dinner.
©iStockphoto.com/ason Whenever the words "orecchiette" and "broccoli rabe" appear together in a sentence, my mind always races to the inevitable "sausage" addition. There is a reason for this: the bitter greens need some fat for balance and sausage does a...
Nick has always been the bigger cauliflower champion in this column, and it's time for me to set that right. Holy moly, the things that happen when you combine cauliflower and high heat. It's like vegetable candy. Roasted in a...