Sausages, Broccoli and Ricotta on Ciabatta

 

Sausages, Rabes and Ricotta on Ciabatta

 

Ingredients

1. 2 pounds italian hot or sweet sausages
2. 3 tablespoons extra-virgin olive oil (EVOO), plus more for liberal drizzling
3. 1 large head broccoli rabe or broccolini
4. Sea salt and black pepper
5. 5 cloves garlic, 4 thinly sliced or chopped, 1 halved
6. 1 teaspoon crushed red pepper or hot paprika
7. Freshly grated nutmeg
8. 2 cups fresh ricotta cheese
9. 1/2 cup whole milk
10. 3 tablespoons fresh thyme (several sprigs), finely chopped
11. 1 loaf ciabatta bread, split and halved

Directions

1. Preheat an outdoor grill or a grillpan on the stove. Cook sausages until cooked through and crispy on the outside.
2. Meanwhile, trim the rabes/broccolini up, bring a pot of water to a boil, salt it, add the rabes and cook for 5 minutes. You can also steam them instead of boiling them. While the broccoli rabe is working, in a skillet, heat the 3 tablespoons EVOO over medium heat. Add the sliced garlic and crushed red pepper. Add the rabes to the garlic oil, turn to coat and turn off the heat. Season the broccoli rabe with sea salt and a little nutmeg.
3. In a bowl, combine the ricotta, milk, a liberal drizzle of EVOO, thyme, sea salt and black pepper
4. Char the bread on the grill or toast in the toaster. Drizzle with EVOO and slather with the ricotta mixture. Serve with the sausages and broccoli rabe.

Recipe from Rachael Ray

Ravioli with Brown Butter and Sage from Real SImple; serves 4

 

Ravioli with Brown Butter and Sage

 

Ingredients

1. Ravioli, any flavor that you want; I used mushroom filled ravioli
2. 6 TBSP butter
3. 1/3 cup pine nuts
4. 1/3 cut fresh sage leaves

Directions

1. Cook ravioli according to package directions
2. In a large skillet, melt butter over medium heat
3. Add pine nuts and sage, stirring occasionally until the sage is crisp and the butter and pine nuts are browned but not burned, 6-8 minutes
4. Mix in the ravioli
5. Season with salt and pepper to taste

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Chicken and Arugula Pita Pockets

Chicken and Arugula Pita Pockets

adapted from Giada De Laurentiis

time 20 min

yield 4 servings

category Chicken

cuisine Italien

ingredients

2 whole-wheat pitas, halved and opened (or 4 pita pockets)

1/4 c mayonnaise

1 tsp lemon zest

1/2 cup pesto (regular or arugula -- see notes for recipe)

2 pre-cooked chicken breasts (use rotisserie chicken or left over chicken) diced

8 cherry tomatoes

1 C Arugula or other lettuce

directions

1. Preheat the oven to 300 degrees F.

2. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

3. In a large bowl, combine the mayonnaise, lemon zest and Pesto. Stir in the diced chicken.

4. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula/lettuce and serve.

notes: • Arugula Pesto

• 2 cups packed arugula

• 1 clove garlic, peeled and halved

• 1/2 cup olive oil

• 1/2 cup grated Parmesan

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.