We’ve been trying new recipes and exploring new cookbooks here at 4024. We were getting tired of our routine dishes and wanted to branch out. I’ve watched Everyday Italian with Giada di Laurentiis for years and have always thought the food looked good but for some reason never thought about trying one of her recipes out. I picked up her book (with the same name) and discovered it was full of yummy sounding recipes that seemed pretty simple. On one of Micah’s days to cook, he decided to try out one of her delicious looking sauceless dishes, Orecchiette with Spicy Sausage and Broccoli Rabe.
This was seriously really good, cost us $8 in ingredients (from whole foods!) and was put together in 20 or so minutes. We’re adding this to our list of regular recipes.
Orecchiette with Spicy Sausage and Broccoli Rabe (from Everyday Italian by Giada Di Laurentiis)
- 2 bunches of broccoli rabe, stalks trimmed and quartered crosswise
- 12 ounces of dried orecchiette pasta
- 3 tablespoons olive oil
- 1 pound spicy sausage, casings removed
- 3 garlic cloves
- Pinch of dried crushed red pepper flakes
- 1/4 cup fresh grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowl and serve.
We halved the recipes since there was just two of us. We have enough with half the recipe to have seconds. The recipe is suppose to serve 4 but I’d say 5 or 6. I’m hungry just thinking about this recipe.
On Monday night I threw together a saucy Asian inspired dish without a recipe and was pleasantly surprised by how it turned out.
Shrimp with Tri-Colored Peppers in Oyster Sauce
- 1/2 pound shrimp, deveined and cleaned
- 1 red, yellow and green bell pepper sliced into strips
- 1/2 a medium red onion, chopped into large pieces
- 3 cloves of garlic, minced
- 1/2 teaspoon of ginger, minced
- 2-3 tablespoons of oyster sauce
- 1-2 tablespoons of cooking oil (your choice)
- 1/8 cup of water
- Pepper to taste
Heat the oil in saute pan over medium heat. Add garlic and ginger and let if cook for a minute, just enough to really smell it. Add the onions and bell peppers and cook for about 2 minutes. Add oyster sauce and coat the all the veggies. Add the shrimp, water and pepper, cook until shrimp starts to go pink. Turn off heat and let the shrimp cook through with remaining heat in the pan. Serve over rice.
Again, this was better than I thought it would be. I didn’t need salt because oyster sauce is pretty salty. Actually, I could have had this without the actual shrimp, though I think the shrimp flavoring to the sauce is important. I think we’ll be having this again too.
I excited that we’ve these were successful dished. I can wait to have either again. Do you cook without recipes?