Dish of the Week: Broccoli Spigarello and Sausages

By January 12, 2012Uncategorized

1 bunch spigarello, washed, stems removed, leaves chopped
2 cloves garlic, peeled, roughly chopped
4 shallots, peeled, roughly chopped
2 Italian sausages, washed, grilled
1 carrot, peeled, cut into thick rounds
1 cup chicken stock
1 cup pasta water
2 tablespoons butter
¼ box pasta, penne or ziti
Olive oil
Sea salt
Freshly ground black pepper
Grated Parmesan cheese

Boil a large pot of salted water. Add pasta, stir frequently, and cook until al dente. Strain, saving 1 cup of pasta water. Return pasta to the pot, add 1 tablespoon butter and 1 teaspoon olive oil, stir and cover to keep warm. Sauté shallots, garlic, and spigarello with olive oil in a hot pan. Stir frequently until lightly browned, season with sea salt and black pepper, then add chicken stock and pasta water. Add the tablespoon of butter. Reduce heat. Cover loosely with a piece of tin foil and simmer for 10 minutes. Add the carrot rounds. Simmer for another 10 minutes. Grill sausages until browned on all sides. Remove and cut into thick rounds. Add sausage rounds and cooked pasta to the sauté pan. Stir well and serve with grated Parmesan cheese. From

Author Terra

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