Page 12 - Boca Club News - November '19

Page 12, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s Executive Chef Joe

Longo: Penne with Sausage, Chickpeas, and Broccoli Rabe

Here is an authentic Italian dish
you can adapt to suit you, and your
family’s (or guests’) tastes by selecting
either hot or sweet Italian sausage. You
will immediately discover why Chef
Longo has earned his reputation for
Italian cuisine, as well as seafood and
American fusion. This recipe is from
his personal collection, as are all of the recipes in his Boca
Club News columns. Chef Longo’s recipes are presented here
with the cooperation of Clubhouse Manager Ed Cichielo;
Director of Food and Beverage Lorant Botha and, in some
cases, Pastry Chef Christophe Joly.

Lorant Botha Ed Cichielo Christophe Joly

Serves 4
Ingredients: • 1 pound broccoli rabe, trimmed and cut into 1½-inch pieces Meanwhile, bring 4 quarts water to boil in large pot. Add
• 2 Tablespoons extra-virgin olive oil • 12 ounces (4 cups) whole-wheat penne broccoli rabe and 1 tablespoon salt and cook, stirring often,
• 1 onion, chopped fine • ¼ cup grated Parmesan cheese, plus extra for serving until broccoli rabe is crisp-tender, 1 to 3 minutes. Using
• 1 red bell pepper, stemmed, seeded, Directions: slotted spoon, transfer broccoli rabe to paper towel-lined
and cut into ¼-inch-wide strips Heat 1 tablespoon oil in 12-inch nonstick skillet over plate.
• 6 garlic cloves, minced medium heat until simmering. Add onion and bell pepper Return pot of water to boil. Add pasta and cook, stirring
• ¼ teaspoon red pepper flakes and cook until softened, about 5 minutes. Stir in garlic and often, until al dente. Reserve 1 cup cooking water, then
• 8 ounces hot or sweet Italian sausage, Photo by Jon Ricco pepper flakes and cook until fragrant, about 30 seconds. Add drain pasta and return it to pot. Add sausage-broth mixture,
casings removed sausage and cook, breaking up meat with wooden spoon, until broccoli rabe, remaining 1 tablespoon oil, and Parmesan and
• 1 (15-ounce) can chickpeas, rinsed no longer pink, about 4 minutes. Stir in chickpeas and broth. toss to combine. Season with salt and pepper to taste and add
• ¾ cup low-sodium chicken broth Bring to simmer and cook until chickpeas are heated through, reserved cooking water as needed to adjust consistency. Serve
• Salt and pepper about 2 minutes. Season with salt and pepper to taste. with extra Parmesan.

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