Orieti with sausage and broccoli rob. One of my favorite pasta dishes. And what makes it even better? Making the pasta from scratch. Andyama. We begin with two flowers, double zero and semolita. Make a well in the center and add just enough water to bring it together. Continue to knead the dough until it takes shape and bounces back at you. And then let it rest in the refrigerator. Then roll the dough into ropes. Cut small pieces and drag each one with a knife. Give it a little press with your finger. And you get that classic shape. In a hot pan, brown your sausage until golden. Then make a little well and add the garlic right into the center. Add a splash of white wine to delaze the pan and a little boost of flavor. Then toss in some blanch chopped broccoli rob. Season with salt and pepper. Add a few knobs of butter and fold in some grated parmyo. Toss everything together. And that’s it. From flour and water to the perfect bowl of pasta.
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Instructions:
Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 2 minutes, then transfer to an ice bath. Reserve the water for cooking the pasta.
In a large sauté pan, heat a drizzle of olive oil and sear the sausage (remove the casing), breaking it up into pieces as it cooks. Continue until golden brown.
Create a small well in the center of the pan and add the chopped garlic. Let it sizzle for 30 seconds.
Deglaze with a splash of white wine, scraping up any browned bits from the bottom.
Add the chopped broccoli rabe, season with salt and pepper, and toss to combine.
Cook the orecchiette in the same water used to blanch the broccoli rabe until al dente.
Transfer the pasta to the pan with the sausage and broccoli rabe, adding a splash of pasta water, the butter, and the Parmigiano. Toss until well combined.
Orecchiette with Sausage and Broccoli Rabe
Pasta Dough:
Ingredients:
250 g Semolina flour
250 g 00 flour
250 g Water
1 tbsp Extra virgin olive oil
Instructions:
Combine the semolina and 00 flour, then form a well in the center.
Slowly pour in the water and olive oil, using a fork to bring the flour in from the sides until a rough dough forms.
Use a bench scraper to help gather the dough and begin kneading until smooth and elastic, about 8–10 minutes.
Wrap and rest the dough for at least 30 minute.
Cut a piece of dough and roll it into a rope about ½ inch thick. Cut small pieces, then drag each piece toward you with a butter knife or bench scraper.
Turn each piece inside-out over your thumb to form the classic “little ear” shape. Dust lightly with semolina as you work to prevent sticking.
Ingredients:
3 Italian sausage links
2 cloves garlic, chopped
Splash of dry white wine
1 bunch broccoli rabe, blanched and chopped
Salt and black pepper q.b.
2 tbsp butter
½ cup grated Parmigiano Reggiano
Thats looks delicious