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Orecchiette, Fennel Sausage, Sprouting Broccoli and Meyer Lemon

Orecchiette, Fennel Sausage, Sprouting Broccoli and Meyer Lemon

Chef Bruce Kalmon of Union Restaurant is preparing a delicious and flavorful dish.
Ingredients for Sausage
  • 2 tsp fennel seeds, toasted
  • 2 tsp fresh oregano leaves, chopped
  • 2 tsp crushed red chili flakes
  • ½ Tbls kosher salt
  • 1 pinch fennel pollen
  • ¼ C roasted fennel, diced ½”
  • 1/8 C dry white wine
  • 1 each meyer lemon zest
  • 2 lb ground pork shoulder
Ingredients for Flour and Water Pasta Dough
  • 24 oz durum wheat flour
  • 2 ½ oz filtered water
  • 1 tsp kosher salt
Ingredients for the Finished Dish (serves 4-6)
  • ½ C olive/canola oil blend
  • 2 Tbls thinly sliced garlic
  • 1 tsp red chili flakes
  • 4 oz sprouting broccoli
  • 6 oz cooked, fennel pork sausage
  • 10 oz orecchiette pasta, cooked in boiling, salted water until al dente
  • 2 Tbls unsalted butter
  • ¼ C extra virgin olive oil
  • 1 each lemon, juice, freshly squeezed
  • to taste kosher salt and freshly ground black pepper
  • to garnish grated parmigiano-reggiano cheese

Directions for Sausage

1. In a mixing bowl, over a bowl of ice, combine all of the ingredients except for the pork
2. Break up the pork into small pieces into the bowl, and gently fold together with the other ingredients
3. Mix until all of the ingredients are evenly distributed; DO NOT OVERMIX, as this will result in sausage that is tough, not tender
4. Preheat the oven to 400°F
5. On a cookie or baking sheet, rubbed with a little vegetable oil, pull small bits of the sausage, about the size of 2 teaspoons and line on the tray
6. Place the tray in the oven and cook until lightly brown on the outside and cooked through, about 10-12 minutes
7. When ready, remove from the oven and transfer the sausage to a bowl, reserve until ready to use

Directions for Flour and Water Pasta Dough

1. In a medium sized mixing bowl, combine the flour and salt and stir together; make a well in the center of the bowl
2. Add the water slowly while mixing with a spoon, incorporating the flour into the water a little bit at a time
3. Mix until the dough ball forms; remove from the bowl and place the dough on a clean work surface
4. Divide the dough into 2 -1 lb blocks and cover with a damp, clean kitchen towel; knead for 10 minutes into a smooth, elastic ball of dough
5. Immediately wrap with plastic wrap and refrigerate; repeat the process with the other ball of dough
6. Allow the dough to rest at least 30 minutes, ideally up to 4 hours before using


Directions for Finished Dish

1. in a large skillet, combine the oil, garlic and chili flakes, and cook over medium heat to lightly toast the garlic, about 3-4 minutes
2. add the rapini, and season; toss to combine and increase the heat to medium high heat
3. cook to wilt the rapini, about 4-5 minutes, then add the sausage; add enough pasta water barely cover the sausage; toss together and bring to a simmer
4. add the pasta and toss, allowing the pasta to cook in the sauce for a couple of minutes
5. add the butter, EVO and lemon juice, and mix; taste and adjust seasoning as needed (the sauce should be light and coat the ingredients)
6. transfer the pasta to a serving dish and top with freshly grated parmigiano-reggiano cheese

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