Tag Archives: apicius

Orecchiette with Broccoli Rabe Pesto and Sausage

orecchiette with broccoli rabe pesto

Orecchiette with Broccoli Rabe Pesto and Sausage

Orecchiette is the most popular pasta in Apulia. Bitter greens are particularly associated with Roman and South Italian cuisine. Broccoli rabe was a favorite in ancient Rome and even makes an appearance in the 4th century cookbook, De re coquinaria (On Cooking) ,attributed to Apicius.

1 pound orecchiette
8 ounces broccoli rabe
2 cloves garlic
1 cup shelled pistachios
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon pepper
½ cup + 4 tablespoons olive oil
¼ cup grated Parmesan or Pecorino cheese
1 cup finely chopped fennel bulb
1 cup finely chopped onion
1 pound Italian sausage, casing removed
2 cups chicken stock

Toast the pistachios in a dry skillet over medium-high heat. Set aside.

Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Dry well.

Place the garlic, pistachios, lemon juice, salt and pepper in the bowl of a food processor and process until in very small pieces. Place the cooled and dry broccoli rabe and pulse a few times, then, with the machine running, gradually pour in ½ cup olive oil. Transfer to a small bowl, toss with the cheese, taste, adjust seasoning and set aside.

Heat the remaining 4 tablespoons oil in a large sauté pan on medium-low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until light golden brown. Add chicken stock and cook until the stock has mostly evaporated. Set aside.

Bring the same pot of salted water back to a boil and cook the pasta until it is al dente. Drain, saving a cup of the cooking liquid. Toss the pasta with the pesto and the fennel/sausage mixture, adding a little pasta water it is too dry. Serve warm.

Serves 6

Cur-ATE: Sri Lanka – Culinary Crossroads

Cur-ATE: Sri Lanka – Culinary Crossroads

Tuesday 4/23 at 6:00pm


Enjoy a special evening dedicated to the love of food and art while exploring the museum after hours.

Sri Lanka is a cultural crossroads, rich in history that reflects many outsiders who visited there, settled there, or invaded. As a result, its cuisine is an eclectic mix of cultures: Indian, Moorish, Portuguese, Dutch, and more. Begin this evening with a private tour of the special exhibition, The Jeweled Isle: Art from Sri Lanka, led by Maite Gomez-Rejon of ArtBites. Then enjoy a specially prepared dinner planned by Chef Fernando Darin of Ray’s and Stark Bar.

The first accounts of this beautiful island date to Ancient Greek and Roman times. See why Sri Lanka’s lush tropical beauty, precious gems, and rich culture attract millions of visitors to this complex, diverse, and multicultural South Asian hub. ($100 members/$134 with wine-tasting; $110 non-members/$144 with wine-tasting)

First Course: Scallop Pol Sambol (scallops with a traditional Sri Lankan sauce)
Wine Pairing: 2017 Fritz’s, Rheinhessen, Germany

Second Course: Egg Hoppers (rice and coconut crepe with eggs)
Wine Pairing: 2007 Stratus White, Niagra Peninsula, Canada

Entrée: Parippu (curried lentils)
Wine Pairing: Lagaria Pinot Grigio, Veneto, Italy

Dessert: Aluwa (traditional sweet made with sugar, cloves, rice flour, and cashews)
Wine Pairing: Patina Cuvée Sparkling Brut, France


image: Buddha Shakyamuni, Kandy period, 18th century, Los Angeles County Museum of Art, purchased with funds provided by Murray and Virginia Ward, photo © Museum Associates/LACMA