It’s been mad around here lately. Has December been crazy for you too? Please forgive my blatant neglect with regards to your blog posts. Between preparing foods for a dinner party of 24 people, cooking a light lunch for 100, baking cookies and goodies for bake sales, organizing a book fair and a holiday lunch for teachers and staff at my daughter’s school, planning a cookie exchange party, cooking and baking for gift baskets, and a health issue which sometimes leaves me bedridden, life has been somewhat overwhelming for me lately. And I’ve left out a number of things. Who else has been suffering from all this craziness? My family. Not being able to cook up some homemade goodness has left us all grumpy. Oh, how I wish some of you lived close by!
Well, I did manage a meal here and there, and with a little help from my friend John over at from the Bartolini kitchens, I made Italian sausage for the first time ever. And not just any sausage. Simple and yummy Bartolini Sausage. It doesn’t get any easier than John’s recipe as there aren’t any casings involved. How great is that?
I added strong pancetta rather than mild to the meat mixture, to give it a little zing. And I also added whole fennel seeds. I just love the taste of fennel in Italian sausage. I used this recipe in two ways and in this post I will show you how I used it in my Orecchiette and Rapini dish.
First, rapini. LOVE! One of the most popular greens in Italy. Also known as broccoli rabe in America, if you’ve never tried it, you really should! Rapini comes to us from the mustard family, with some referring to it as mustard greens. With spiked leaves and little green buds that resemble broccoli, it is not at all related to broccoli. It is a close relative of the turnip family and its flavour is characteristically pungent and bitter. Not only is it yummy, it’s good for you too. It has amazing health benefits such as cancer-fighting properties, keeping bones strong, lowering the risk of heart disease, and improving insulin sensitivity. A cool weather vegetable at its best in the Fall, Winter and early Spring, when buying rapini look for leaves and buds that are crisp and dark green. You don’t want any yellowing leaves nor yellow flowers on the buds.
My dad always prepared rapini simply. Sautéd with olive oil and garlic. Served with steak or liver sausage, or added to cooked orecchiette pasta. My fave! So this time, because my caveman is constantly demanding where the meat is if I should present a meatless dish, I served it up with crumbled sausage. Here’s how you can do it too.
Ingredients
1 package of Orecchiette pasta
1 lb. of sausage, casings removed if you haven’t made your own
2 or 3 cloves of garlic, chopped
1 package of rapini, rinsed under cold water
Salt
Cook the sausage meat in a fry pan until done. Set aside. Boil some water and cook the “little ears”. That’s what they resemble, no? And that’s exactly what orecchitte means in Italian.
Prepare the rapini. The stems are rather tough and I remove about 1/3 to 1/2 of them. With the remaining stems, I crush them with the side of my butcher’s knife, to bruise them all up and render them tender after cooking. Otherwise, the rapini will be perfectly done but the stems will remain tough.
Over medium heat, add olive oil to you frying pan and when hot, add the garlic. Cook for about a minute and then add the rapini. Your pan will be rather full, but only for a few minutes. It will wilt down to almost nothing. That’s why I always prepare two batches. Add some salt and toss. After a few minutes, once they’ve wilted down quite a bit, add a lid and allow the water from the rinsed rapini to help cook them. If they begin to dry out, add a splash of water. They should be done after about 5 minutes.
Massi said:
Your father did very wel with some Garlic….I used to put in some anchovies too…great to watch this beauty,wel done Ho Lidia….:)
ohlidia said:
Ho Lidia! 🙂 I like that Massi! Anchovies with rapini must be fantastic. The saltiness must blend quite nicely with the bitterness of the greens. Thanks for that tip!
Conor Bofin said:
Oh Lidia! Lovely indeed. I recently cooked something vaguely similar using spinach and a home made pasta with lots of parmesan. It was delicious. Having a Bartolini sausage in the mix must be fantastic. I too am worn out from November / December activities. Roll on the Christmas break.
Lovely post. Stay well.
ohlidia said:
Yes, the Bartolini sausage really did add to this pasta dish. I hear you Conor, bring on that Christmas break! Thank you Conor!
Mama's Gotta Bake said:
It looks so good and healthy. I shouldn’t be reading this when I’m starving!
ohlidia said:
It is good and healthy! And I’m always reading when I’m hungry. Or reading and the posts make me hungry! Like now. 🙂
thepaddingtonfoodie said:
This looks fantastic. One of my favourite pasta dishes is Orecchiette With Broccoli, Chilli, Garlic and Anchovies so I know I will love this. It is such a busy time of year. You will deserve a well earned rest once Christmas arrives!
ohlidia said:
Orecchiette and broccoli is also a wonderful dish. You’re the second person to mention anchovies with the greens. Sound wonderful and I will definitely give that a try. And I do deserve a rest over the holidays!
apuginthekitchen said:
I don’t know how you even had time to get this blog post in with all you are doing. You are super woman! The pasta dish is really nice, it’s actually one of my favorites. Happy Holidays, I hope you can slow down a bit and enjoy!
ohlidia said:
Thanks Suzanne! I love rapini and orecchiette. And as crazy as it’s been for me, I really do miss this crazy world of blogging when I can’t get to it. Unfortunately, there’s no slowing down until the 26th! I’d like to think that I’m Super Woman, but I really not. If I were, my house would be tidy and the laundry done and put away! 😉
ladyredspecs said:
Wonderful!! This is the best way to serve pasta, with a simple tasty nutritious sauce. Fennel seed is mandatory in sausages IMO!! must check out John’s recipe again!
ohlidia said:
It really is a lovely recipe. Simple and yummy!
deliciouslynell said:
Oh no, I shouldn’t have read this before eating breakfast! I can hear my stomach grumbling! :3
ohlidia said:
I know what you mean Nell. I’m always wanting to eat when I’m reading food blogs!
Johnny Hepburn said:
Here’s hoping you manage some me time sometime soon! I know what it can be like at this time as I spent many years working right up to Christmas Eve. Sometimes all Christmas day was for me was a day off! Anyway, intrigued by this rapini that I’ve only ever heard of. It’s something I’ve neither seen nor tasted. And love the idea of making my own sausages. All I need for Christmas is a mincer, that’s manual. Maybe I’ll wait until the sales 🙂
ohlidia said:
The Bartolini recipe for homemade sausage is quite simple and very yummy. And you’ve really got to try rapini. You’ll love it! Christmas is over and I’m finally managing some ME time! 🙂
Bam's Kitchen said:
Busy Busy girl and yes this time of the year is just exhausting. I love this simple dish and perfect for when your life is in chaos. Rapini is such a lovely vegetable. I can’t find that here in Asia but looking forward to having it when back in the Western world.
ohlidia said:
Every year I tell myself that I will plan better and be ahead of the game. And every year I fail! There’s always next year!
Shanna Koenigsdorf Ward said:
Hi, Lidia,
I love that you mention how your dad prepared rapini/broccoli rabe. The most simple but tasty preparation – lovely. This dish has beautiful pasta, cheese, great meat (love that mentioned our pal, Chef John! 🙂 ), beautiful greens and LOTS of garlic. A perfect meal for a cold night, for sure.
I cannot believe how busy you are – or how much you do. Dear, Gosh, you are Super Woman! I stand in awe.
Take care of yourself. And thank you for sharing the recipe. I’ve “missed you,” figuratively speaking.
Warm regards – and happy holidays! 🙂
Shanna
ohlidia said:
And I’ve missed you Shanna! A lot of the Italian dishes that I cook is inspired from my dad. He started cooking for us as a family when I was 8, so you could see why. Can’t wait for the holidays, then I could ease up and get back into the blog world. 🙂
Shanna Koenigsdorf Ward said:
I have missed you, too. I am actually making holiday cookies and truffles now to ship all over. 🙂 I am glad to hear what a legacy your dad has passed down to you; how beautiful, Lidia. xx Shanna
ohlidia said:
Thanks my sweet friend! 🙂
Dinner of Herbs said:
Sorry to hear you haven’t been feeling well. This dish looks delicious and definitely worth the wait. 🙂
ohlidia said:
One of my favourite dishes! Wish my girls felt the same about rapini. Feeling much better now. 🙂
The Novice Gardener said:
Oh Lidia, you do so much and then you blog, too! You are truly amazing. I had broccoli raab twice last week, sans sausage, silly me! Your preparation sounds so much better. Will have to visit John’s recipe for that sausage. I hope you’ll feel better, Lidia, and any health issue resolved soon. Sending love & hugs to you! XOXO, Angie.
ohlidia said:
And I gladly received your love and hugs Angie. They made me much better! I usually have rapini sans sausage as well, but having made the Bartolini sausage and having quite a bit on-hand, I just threw some in.
flippenblog said:
The scale you do things on will have me running for the hills I tell you! Hats off to you. I saw how villiage ladies in Italy hand make this pasta. Generation after generation of females do this, love the tradition of it.
ohlidia said:
Wow, I would love to see those ladies in Italy make this pasta. I’ve often pondered the idea of making them myself. Perhaps one day I shall. As for everything I do, I make commitments not realizing they all come together at the same time of year. Silly me!
ChgoJohn said:
Sorry you’ve not been well, Lidia. I hope it’s nothing serious and that it passes quickly.
I am so glad that you prepared and enjoyed my family’s sausage. It’s great that you added ingredients to make it your own. The recipe is simple enough that any spice or flavoring can be added without fear. Thank you, too, for the kindly mention of my blog ad recipe. 🙂
ohlidia said:
I loved your family recipe for the Bartolini sausage. I do have one more way of showing you how else I used your recipe. I’m feeling better John, thank you. 🙂
Fae's Twist & Tango said:
Lidia, You are a super woman, super mom and super super! I had never seen Orecchiette pasta. The dish looks very delectable.
ohlidia said:
Not sure my family thinks of me as Super Woman… you should see my house and the piles of laundry! 😉
Marina said:
Wonderful, as always, Lidia! Buon Natale!
ohlidia said:
Grazie Marina! Sei molto brava. Buon Natale e Buon Anno! xoxo
Gather and Graze said:
I hope you soon get to relax a little Lidia and find some ‘Me’ Time – so much happening in your life at the moment! Thanks so much for sharing this classic Italian dish with us – the Bartolini home-made sausages sound fab and tossed through with orecchiette and greens… delicious! Take care 💐
ohlidia said:
Thanks Margot for the lovely bouquet of flowers! Feeling better but still have much to do. Cannot wait for the 26th!
Darya said:
Oh wow, you made your own sausages! I agree with you, fennel and pork is the best combination on Earth! And I love this pasta dish too! So much flavor, and yet so simple. I hope you are feeling better now, and will be able to enjoy the Christmas holidays with your family and friends without any health issues!
ohlidia said:
I’m feeling better Darya, thank you! And if you check out John’s recipe for sausage, you won’t be so impressed with me. Quite simple and very yummy!
Kathleen said:
Thank you for this recipe. I will definitely try this one, I love rapini.
ohlidia said:
I’m glad you love rapini! It’s a good thing to love. 🙂
tastytreats13 said:
This is such a great post! It looks delicious!
ohlidia said:
Why thank you Isabelle!
Anne ~ Uni Homemaker said:
OOOOh, I want a big bowl of this now!!! Sausage and dark greens? Delicious!
ohlidia said:
I know, right? Thanks Anne!
Pamela @ Brooklyn Farm Girl said:
I love this dish, especially with the sausage in it! I would go back for seconds for sure!
ohlidia said:
🙂 Thanks Pamela!
Karen said:
I’m sorry you aren’t feeling well and hope you get some time to take care of yourself very soon. I can’t believe everything you have gotten accomplished while not being at your best. Would you believe I cooked orecchiette with rapine and sausage last night. I agree with you about fennel in Italian sausage. 🙂
ohlidia said:
I’m finally coming around Karen, thanks. And I do believe you cooked orecchiette with rapine and sausage the same time I did… great minds think alike!
sprinklesandsauces said:
This looks so good and rustic!
ohlidia said:
Thank you! I checked yours out and it looked delish!
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lapetitecasserole said:
In my opinion this is one of best recipe for pasta!
ohlidia said:
Oh yes, I’m with you on this one! 🙂 Grazie!