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