RAPINI
ORECCHIETTE
Earthy greens meet handcrafted pasta in a celebration of simplicity and refinement.
Serves
2-4 Portions
A symphony of contrasts unfolds on the plate—delicate cured salmon, its subtle brine and dill whisper against the bold, warming embrace of chorizo oil. Crisp watermelon and bright strawberries dance with paper-thin fennel, their clean sweetness punctuated by the earthy snap of radishes and the unexpected luxury of edible flowers. Wild rice, fried to golden fragility, adds textural intrigue, while lemon's final kiss ties the composition together. Each element—carefully sourced, precisely cured, thoughtfully composed—speaks to a philosophy of restraint and refinement, where every ingredient earns its place and every bite reveals layers of intention.
INGREDIENTS
• Rapini (broccoli rabe) – 300g (3 cups, chopped)
• Italian sausage (mild or spicy) – 250g (2 links, casings removed)
• Garlic – 15g (3 cloves, minced)
• Olive oil – 45ml (3 tbsp, divided)
• Red chili flakes – 2g (½ tsp)
• Lemon – 1 (zested and juiced)
• Parmesan – 30g (¼ cup, finely grated)
• Salt – to taste
• Black pepper – to taste
• Water or stock – 60–90ml (¼–⅓ cup, to loosen puree)
METHOD
Blanch the rapini in boiling salted water for 2 minutes, then shock in ice water to keep it vibrant. Drain well. In a blender or food processor, combine rapini, 2 tbsp olive oil, a splash of water or stock, a pinch of salt, and a squeeze of lemon juice. Blend until smooth, adding more water/stock to reach a pourable, creamy consistency without cream. In a skillet over medium heat, cook the sausage in 1 tbsp olive oil, breaking it apart until golden brown, about 5–6 minutes. Add garlic and chili flakes, cook 30 seconds until fragrant. Warm the rapini puree gently, taste, and adjust seasoning with salt, pepper, and lemon. Plate by smearing the puree, topping with sausage, and finishing with Parmesan and a drizzle of olive oil.
Chef Notes:
Olive oil replaces cream for silkiness without heaviness.
Keep water minimal; the puree should be thick enough to smear elegantly but still coat the sausage.
Lemon and Parmesan balance the slight bitterness of rapini.
Optional: finish with microgreens or toasted breadcrumbs for texture.