Hey guys! You probably know my philosophy by now, it’s all Quanto Basta or QB, as much as you want or need. The recipes are fun and simple, and the videos are clear. Nothing is hidden, so make these recipes your own. I know some might still want ingredients, so I’ve written them below, but cooking is so much more fun when you free style like a Nonna ! And if you have to watch the video a few times, well just do that then! Enjoy, leave a comment and spread the love to your family and friends if you like my recipes. You can find me also on Facebook and Instagram. Buon appetito!
Ingredients:
Orecchiette, 500g
Rapini, 2 bunches, washed, stems trimmed
Sausages, 4, 2 sweet and 2 spicy
Extra virgin olive oil, 2 tablespoons
Garlic clove, 1
Chilli falkes, 1 teaspoon.
Anchovy fillets, 5, chopped
Parmigiano Reggiano, 1/2 cup
Salt QB
Directions:
In a pot of salted boiling water, add your rapini and blanch for about 45 seconds or until soft. Remove and add to a blender with a ladle of the boiling water and puree, set aside.
In the same water you used to blanch the rapini, add your orecchiette and cook to slightly pre-al dente. For dried orecchiette about 8-9 min.
In a large sauce pan, heat up some olive oil, add garlic clove and chilli flakes. Remove the casing from the sausages and crumble the sausage into the pan and cook until slightly brown.
Add in the puree of rapini and continue to cook all together.
Remove the Orecchiette about 30 seconds before it’s al dente and finish cooking the pasta in the sauce pan with a 1/2 cup of the pasta water, along side the pureed rapini and sausage.
Remove the pan off the heat, and add a couple of handfuls of Parmigiano Reggiano and mix well. Serve immediately.
Serves: 4 people hungry people
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About David Rocco:
David brings his passion for food and life to millions of kitchens every day through his worldwide hit television programs. Airing in more than 150 countries, David Rocco’s Dolce Vita, David Rocco’s Amalfi Getaway, and David Rocco’s Dolce India are each the perfect combination of food, travel and a celebration of the sweet life.
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5 июн 2020
