Dinner tonight was trecce with spicy sausage, broccoli rabe, homemade turkey stock, little tomatoes, sharp provolone, parm, wine, jalapenos.
I have never had the traditional sausage and broccoli rabe that is so prevalent in Italian American Cooking.. I love the combo and have had it on pizza, have made it myself with whole sausages roasted over broccoli rabe, or even in a porchetta sandwich or two.. But, yeh, i don't really recall how it's normally served.. Blame it on the butter.
Anyway, I made little meatballs with the sausage: So cute, right?
Cooked garlic, then tossed in the stems of the broccoli rabe, them wine, then covered.. Removed the stems once they were cooked.. Then I browned the meatballs,in more oil and garlic, then added the tops, the bottoms, the wine, the stock, the jalapenos, the cherry tomatoes, a few thin slices of onions, black pepper and covered. Also, I am pretty sure I sprinkled a little sugar in there to combat the bitterness but, who knows.
Added the trecce.. Which by the way, is my favorite new pasta shape.. Not new, or new to me, but, new to it being my current favorite:
Out of regards to Philly, I shaved sharp provolone and parmigiana over top, with tons of black pepper before serving..
Not the pretties plating but, what are you going to do.. File it under ugly delicious..
Accompanied by a shaved fennel and arugula salad:
And hey, why not make it snow:
