For me, as a west coast cook, It’s getting harder and harder to find smoked provolone cheese anymore. Growing up on the east coast it was everywhere, but here, not so much. “Beware” broccoli rabe can be extremely bitter, my wife hates it. I usually cut and blanch it first to remove some of the bitterness. Then I squeeze out the rabe to get rid of some moisture. Then I cook the sausage to render out the fat, add lots of garlic, a splash of white wine, remove from the heat then add a 60/40 blend of parm to pecorino, a pad of butter and toss. If you are not a fan of celery, like me, you can used chopped fennel bulb. I also use crushed fennel seeds added to the garlic sauté. The parm rind is a great addition, I have bag of them in the freezer. I always add the grated hard cheese off the heat, it tends to clump up if you don’t. Just this retired old cooks opinion, to each their own. 🍷
I grew up on broccoli raab and sausage. My mother was from Italy and she always blanched the broccoli raab. I tried making it without blanching and thought it was awful.
...I have the cookbook from the show that includes everything up until and including season 5...I wish there was a way to somehow get additional recipies for the following seasons, but I have a plan...fortunately, I was able to obtain the eggplant parmesan recipe to make for my daughter's boyfriend's birthday, who asked me to make a prior version of this dish...gonna swap out that version for this one...I really have an aversion to frying each of those slices! Yeah...I'm lazy that way...thanks!
We love you Bianca....You are one of the best of Milk Street....Your style of cooking is effortless and chic...Cheers.l
Couldn't agree more! Bianca is the 💣!!
Wow great to see Mathew again, I haven’t seen him since season 2.
Yes, a second vote for Matthew’s return. Always enjoyed your contribution in the past, & now looking forward to the future, welcome back.
Thumbs up to milkstreet!
Yummy......looks great!
I brush the eggplant slices with oil and cook them on the outdoor grill, so as not to heat up the house in the summer. Works great.
For me, as a west coast cook, It’s getting harder and harder to find smoked provolone cheese anymore. Growing up on the east coast it was everywhere, but here, not so much.
“Beware” broccoli rabe can be extremely bitter, my wife hates it. I usually cut and blanch it first to remove some of the bitterness. Then I squeeze out the rabe to get rid of some moisture. Then I cook the sausage to render out the fat, add lots of garlic, a splash of white wine, remove from the heat then add a 60/40 blend of parm to pecorino, a pad of butter and toss.
If you are not a fan of celery, like me, you can used chopped fennel bulb. I also use crushed fennel seeds added to the garlic sauté. The parm rind is a great addition, I have bag of them in the freezer. I always add the grated hard cheese off the heat, it tends to clump up if you don’t.
Just this retired old cooks opinion, to each their own. 🍷
I grew up on broccoli raab and sausage. My mother was from Italy and she always blanched the broccoli raab. I tried making it without blanching and thought it was awful.
I need to be a guess taste tester lol😂
...I have the cookbook from the show that includes everything up until and including season 5...I wish there was a way to somehow get additional recipies for the following seasons, but I have a plan...fortunately, I was able to obtain the eggplant parmesan recipe to make for my daughter's boyfriend's birthday, who asked me to make a prior version of this dish...gonna swap out that version for this one...I really have an aversion to frying each of those slices! Yeah...I'm lazy that way...thanks!
CK trying food at ATK: “mmmm…, that’s good.”
CK trying food at Milk Street: “‘mmmm…., that’s good and light!
😂
haha the eggplants look like beetlejuice 🙂
Burro nel sugo di pomodoro? Fagioli nella pasta e patate? Parmigiano sulle salsicce? Mio Dio!!!
I wanted to see the recipe but never did.
F plastic gloves.// get your hands in it