SQUEEZE PEPPER GRINDER RECIPES

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BROCCOLI RABE AND PROVOLONE GRINDERS RECIPE | BON APPéTIT



Broccoli Rabe and Provolone Grinders Recipe | Bon Appétit image

Broccoli Rabe and Provolone Grinders Recipe

Provided by The Bon Appétit Test Kitchen

Yield Makes 8 Servings

Number Of Ingredients 15

6 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 15-ounce can cannellini (white kidney) beans with liquid
Kosher salt, freshly ground pepper
4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
Kosher salt
1/2 cup olive oil, divided, plus more
1 head of garlic, cloves peeled and thinly sliced
1 1/2 teaspoons crushed red pepper flakes
3 tablespoons (or more) fresh lemon juice
Freshly ground black pepper
8 6'–8'-long French rolls, split lengthwise
8 ounces thinly sliced provolone piccante or other aged provolone cheese
1 Fresno chile or red jalapeño, seeded, very thinly sliced

Steps:

  • Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.
  • Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
  • Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.
  • Arrange racks in top and bottom thirds of oven; preheat to 400°. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7–10 minutes. Top, slice, and serve.

RED PEPPER SPAETZLE IN MUSTARD CREAM SAUCE WITH SAUSAGE



Red Pepper Spaetzle in Mustard Cream Sauce with Sausage image

Provided by Robert Irvine : Food Network

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 27

1 tablespoon grapeseed oil
Coriander Spiced Sausage, recipe follows
1/2 cup water
1/2 cup jarred roasted red peppers
2 tablespoons goat cheese
4 tablespoons chicken stock
3 cups all-purpose flour
4 eggs
1 teaspoon minced fresh parsley
1/2 cup cold water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 small shallot, minced
3 tablespoons white wine, or chicken stock
1/2 cup heavy cream
1 teaspoon minced fresh thyme
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
2 tablespoons grated Gruyere
2 pounds pork shoulder (with a good amount of fat), cut into large chunks
Pinch caraway seed
Pinch ground coriander
2 tablespoons fresh oregano
2 tablespoons salt
Ice cold water
Oil
Hog casing

Steps:

  • For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
  • Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
  • For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
  • In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
  • Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
  • Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
  • For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
  • Slice the sausage and serve alongside the spaetzle in cream sauce.
  • Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
  • Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
  • Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
  • Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
  • Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
  • Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
  • Refrigerate the sausage until ready to cook.

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