This simple, one pot meal is a real crowd pleaser. Cheap & easy (like some people I know) you’ll have this prepared in no time. Step one is to coarsely chop a ton of fresh garlic and a bunch of fresh broccoli rabe (if you find yellow flowers on the broccoli rabe, it’s not fresh). Bring about 5 inches of water, with one bullion cube added, to a boil, add the the broccoli rabe and cook for seven minutes. Strain and refresh with cold water (to revive that gorgeous green color). Next, in the same pot, add a little EVOO, fresh sausage meat (uncased), red pepper flakes, and garlic and cook until all redness is gone. Toss this on top of the broccoli rabe that is sitting in the strainer. Now fill, the same pot, with water seasoned with kosher salt (don’t clean it, let all those yummy flavors season the water – work smarter, not harder!) When rapidly boiling, add orecchiette and cook until al dente – depending on the brand of pasta (I use Barilla) about 9 minutes (taste it before you strain it). Before straining, reserve about 2 cups of the pasta water. Now strain the pasta and return to pot, add the broccoli rabe and sausage meat with a little EVOO, black pepper, 1/2 of a freshly squeezed lemon and if you want to loosen up the sauce some of the reserved pasta water. Plate and add a ton of grated cheese (no one is judging!) more red pepper flakes to taste and freshly chopped parsley. Boun appetito!
Two of our favorite Sunday appetizers are fried cubed eggplant and zucchini flowers (I’ve mentioned in the past how hard the flowers are to find). The eggplant is the brainchild of my hubby. It’s simply cubed eggplant, dipped in scrambled egg, breaded in breadcrumbs, fried and salted. It’s so good, I forgot how much I liked eggplant until he started making this on Sundays. The zucchini flowers are prepared similarly, dipped in egg then in flour (no breadcrumbs) and fried and salted. Much to my horror after buying these at a farmer’s market once I found that several of the flowers had bees in them – so do check before frying them. There are several recipes (and I’ve tried a few) that stuff the flowers with either ricotta or mozzarella. I find that stuffing the flowers really overpowers the delicacy and earthiness of the flower, but to each her own.