Use two kinds of broccoli in this recipe; sweet, mild broccolini (or substitute with standard broccoli florets) and Italian rapini (also known as broccoli rabe and cime di rapa), which is much leafier, with small florets and an assertive, bitter flavor. Mixed together in the sauce, they achieve a nice balance. Orecchiette with Creamy Broccolini & Rapini Sauce.
Orecchiette with Creamy Broccolini & Rapini Sauce
Print This Recipe Yield 6Source Adapted from Domenica MarchettiPublished
Ingredients
- 1 bunch broccolini, stalks trimmed
- 1 bunch rapini, stalks trimmed
- ½ cup extra-virgin olive oil
- 3 clove garlic, peeled and thinly sliced
- ½ teaspoon sea salt, plus more for pasta water
- 1 pinch cayenne pepper, or to taste
- ½ cup white wine
- ½ cup chicken broth
- ¼ cup cream
- ½ cup freshly grated parmigiano-reggiano or pecorino romano cheese
- ½ cup fresh breadcrumbs, fried in olive oil and seasoned to taste
- 1 pound dried orecchiette pasta
Directions
Bring water to a depth of about ½ in to a boil in a steamer pan placed over medium-high heat. Arrange the broccolini on the steamer rack, place the rack in the pan, cover, and steam the broccolini for 4 to 5 minutes, or until bright green. Transfer the florets to a bowl and set aside.
Check the water in the steamer pan, and add more as needed until it is ½ in deep. Bring to a boil, put the rapini on the steamer rack, cover, and steam for 4 to 5 minutes, or until the leaves and florets are wilted. Transfer to the bowl holding the broccoli.
Warm ¼ cup of the olive oil and the garlic in a large sauté pan over medium heat. Cook, stirring occasionally, for 1 to 2 minutes, or until the garlic is fragrant but not browned. Add the broccolini and rapini and cook, stirring occasionally, for 12 to 15 minutes, or until the vegetables and garlic are very tender. Stir in the salt and cayenne pepper and raise the heat to medium-high. Pour in the wine and cook, stirring frequently, for about 2 minutes, or until some of the wine has evaporated. Remove from the heat and let the vegetables cool for about 10 minutes.
Transfer the vegetables and their cooking liquid to a blender or food processor, add the remaining ¼ cup oil, and puree until smooth. Gradually add the broth, about ¼ cup at a time, and process until the puree is the consistency of a thick sauce. You should have about 3 cups sauce.
Return the sauce to the sauté pan and place over low heat. Stir in the cream and heat until warmed through. While the sauce is cooking, bring a large pot of water to a rolling boil and salt generously. Add the orecchiette and stir to separate, cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
Transfer the pasta to a warmed serving bowl and spoon about two-thirds of the sauce over it. Toss gently to combine the pasta and sauce thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Spoon the remaining sauce over the top and sprinkle with the cheese and breadcrumbs. Serve immediately.
50 cents. You oughta be ashamed 😉 Lighten up… that’s what yard sales are all about! Dang, this sorbet looks creamy and delish. It’s a chocolate explosion at Sup’s place!
I may be the only foodie in the world without an ice cream maker these days. Well, I justify it (and make myself feel better) by saying we have a small kitchen, so I can only pick and choose the stuff we really (really) need. Is there a way to make this without an ice cream maker? I’d LOVE to make my own sorbets!
Make it as directed, put it in a shallow covered dis and freeze it. Not quite as good, but close… GREG
David certainly knows how to make a solid dessert and I have no doubt this sorbet is lovely! I really do need to pick up a copy of his book… and get started on making some ice cream. It’s the season, right (well, maybe not… it’s dropping to the 50s this week).
Enjoy your Sunday, Greg!
If you keep up with desserts, I swear I’ll boil ribs on my blog (ha ha ha — just kidding).
Normally I refrain from buying used publications with sticky pages but in this case it seemed like a good idea.
There are rumors going around the net that you are now baking cookies and churning ice cream and I see that they are true. Indeed. We are an awful lot alike.
A good dose of chocolate once in a while makes the world a happier place. David is the King of ice cream and sorbets, but in saying that I am not his biggest fan for reasons of my own. But I won’t rant on your blog.
Perfect timing this 90 degree weekend for your perfect scoop of icy cold chocolate sorbet. Thank you Greg!
I admit, I will never really understand how you are not a dessert guy…but maybe that’s why you can fit into skinny jeans and I can’t. 😛 I’ve been coveting the perfect scoop for a while! Maybe i need to check out more yard sales?
Swoon to this icy cold chocolatey deliciousness.
One of the first recipes I ever posted on my blog was David Lebovitz’s chocolate bread but I’m ashamed to say I have his ice cream book but have never used it. And I can’t believe you paid only $0.50 for it! What a deal!
Have a great weekend!
… but the day will come when I need to make some chocolate sorbet, and this sounds like a good one. I’ve actually been on a kick for about a year now developing ice cream/frozen dessert recipes. Think I’ve done ten so far. I feel I *should* read this book, but only when I’m through with my kick. Love the photo! AND the haggling story (tsk tsk)!