Chef Eve whipped up this dish for a staff meal, all while developing both our Pasta 2.0 class and some new sausage recipes for our brunch classes! Take the long road and make your own orecchiette and sausage or purchase those already made for a dinner-in-15 minutes version.
Ingredients
Sausage and Broccoli Rabe Sauce
1Tbspolive oil
½lb.fennel sausage
4stemsbroccoli rabeblanched in boiling water one minute, shocked in ice water, and roughly chopped
½lemonjuiced
½tspred chili flakes
½cupdry white wine
½cuppasta water
¼cupfreshly grated Parmigiano cheese
1lb.freshly madesee below or dried orecchiette, cooked al dente, removed from pasta water
Salt & Pepperto taste
Orecchiette Dough
1cupsemolina flouryou made need a little more for shaping later
2cupsall-purpose flour
1cupwater
Fennel Sausage
2lbs.ground pork or diced pork shoulder70/30
½tsptoasted and ground fennel seeds
½tsp.toasted and ground coriander seeds
1Tbsp+ 1 tsp kosher salt
5clovesgarlic
½tspchili flakes
1Tbspred wine vinegar
Instructions
Orecchiette Dough
Mix semolina and all-purpose flours together.
Stir in water, then knead until dough is smooth adding more water or flour to achieve the proper consistency.
Wrap the dough in plastic and rest 30 minutes to 4 hours before shaping.
To Shape Orecchiette
Roll the dough into ½” thick ropes and cut into ¼” pieces. Use a bench scraper, butter knife or your thumb to roll and press pieces into an ear-like shape, using a touch more semolina to avoid sticking, if needed.