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Ingredients
For the Orecchiette:
- For the Orecchiette:
- 1 pound orecchiette
- Chicken sausage
- Long-cooked broccoli
- Parmigiano Reggiano, to taste
For the Chicken Sausage:
- For the Chicken Sausage:
- 1 pound ground chicken thighs
- 1 clove of garlic, chopped
- 1/2 teaspoon fennel seed
- 1/4 teaspoon ground black pepper
- Crushed red pepper, to taste
- 1 teaspoon olive oil
- 1/2 teaspoon ground coriander, toasted
- 1 teaspoon salt
- 1 teaspoon paprika
For the Long-Cooked Broccoli:
- 2 tablespoons olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- Crushed red pepper, to taste
- 1/2 teaspoon ground fennel seed
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 heads of broccoli, finely chopped
- 12 ounces chicken stock
- 2 sprigs of thyme, leaves chopped
- 1/2 cup canned, crushed San Marzano tomatoes
Preparation
For the Orecchiette:
Add orecchiette to a casserole dish with broccoli sauce, along with the crumbled sausage and bring to a boil. Remove from heat and spoon into bowls. Sprinkle with Parmigiano Reggiano and serve.
For the Chicken Sausage:
Mix all ingredients in a bowl, and cover with plastic. Let marinate overnight.
Preheat oven to 400F, spread mixture on a cookie sheet and bake for 20 minutes until browned and cooked through. Crumble when cool and set aside.
For the Long-Cooked Broccoli:
In a large casserole dish, heat the olive oil and saut onion, garlic and spices until translucent. Add broccoli, chicken stock, thyme and tomatoes, and bring to a boil. Stew slowly until broccoli starts falling apart, about 45 minutes to an hour. Swirl in the butter and reserve.