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Orechiette w/Sausage & Swiss Chard

CynGriff Sep 14, 2007 01:18 PM

Anyone have a terrific recipe for the above?? I had it at Mozza and want to recreate it...I have ideas but welcome recipes!

  1. h
    hungryguy23 Jul 27, 2010 05:05 PM

    It's my favorite dish, so I tried to make it at home. My version is not as good as the original, but it's really good and kind of healthy.
    Serves 2 as a main or 4 as a first
    1 pound orecchiete
    2 large bunches of green chard chopped(stems optional.You'll need to cook them longer.)
    1 pound of chicken/turkey sausage casings removed
    1 brown onion cut into fine dice
    2 cloves garlic
    crushed red pepper
    2 TBSP Olive oil

    In a dutch oven, heat the oil and add the sausage. Break it up with a spoon. Add and cook the onion until it's soft, 7 min. Add chopped garlic. Add chard. Once wilted, lower the heat to low. Cook it on low heat for 30 minutes, stirring and seasoning with Salt and Pepper.


    Drain and add the pasta to the dutch oven. Add a little of the cooking water, and keep stirring, incorporating the pasta into the the ragu.(Yes, it can still be a ragu without tomatoes)

    Once the pasta is mixed in well, serve on a plate with some small grated parmiaggiano. If you want add some finely minced fresh breadcrumbs.

    Boom! I mean, buon appetito.

    1. cassoulady Dec 1, 2008 03:52 PM

      check out the Cooks Illustrated Recipe for orchiette, sausage and broccoli rabe it is great recipe and a weeknight favorite of mine, especially since the leftovers taste great room temperature, so it makes a great lunch. There is no tomato in the recipe.

      1 Reply
      1. re: cassoulady
        oakjoan Dec 1, 2008 07:45 PM

        LOVE your handle Cass!

      2. w
        whatsfordinner Dec 1, 2008 08:19 AM

        CynGriff: Were you able to recreate this dish? The recipe on the Babbo website that was posted here isn't the same. I don't recall it having a tomato base. Also, I think it had a sprinkling of dry breadcrumbs.

        1. n
          Nancy Berry Sep 14, 2007 03:07 PM

          Here's a good recipe -- it's for Orecchiette with Broccoli Rabe (and that's a classic, delicious dish,) but it states that you can substitute chard for the broccoli rabe.

          Pasta with Broccoli Rabe and Sausage

          1 pound orecchiette (or some other short/small pasta)
          1 tablespoon olive oil
          1 pound sweet (or hot, to taste) Italian sausage, casings removed
          2 cloves garlic, minced
          2 1/2 cups chicken broth
          1/8 teaspoon red pepper flakes
          1 head broccoli rabe, ends trimmed
          4 tablespoons unsalted butter
          1 1/2 cups finely grated Parmesan
          1/4 teaspoon kosher salt
          1/4 teaspoon freshly ground black pepper

          Cook the pasta according to the package directions. Meanwhile, in a large saucepan, over medium heat, heat the oil. Add the sausage and cook, crumbling it with a spoon, until browned, about 5 minutes. Add the garlic and cook for 1 minute more. Add the broth and red pepper and bring to a boil. Then add the broccoli rabe, cover, and cook until tender, about 3 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, about 2 minutes. Add the drained pasta, season with the salt and black pepper, and toss to combine.

          Tip: Broccoli rabe, a leafy distant cousin of broccoli, has a bitter flavor and smaller florets. For a milder alternative, substitute broccoli. For a more peppery bite, try arugula, Swiss chard, or beet greens.

          Yield: Makes 4 servings

          14 Replies
          1. re: Nancy Berry
            alcesito Oct 23, 2007 08:19 PM

            I made your recipe tonight, substituting red chard for the broccoli rabe, using a sweet Italian sausage, 1C of Parmesan and only 2 Tbps of butter.

            It was delicious! thanks for taking the time to post it. It wasn't exactly as my (poor) memory recalls the dish at Mozza, but we'll certainly make it again.

            1. re: alcesito
              KTinNYC Oct 24, 2007 02:06 PM

              This is the recipe from the Babbo website so I'd think it would be similar to what is served at Mozza.


              1. re: KTinNYC
                Chowpatty Oct 24, 2007 02:41 PM

                Thanks, I've been looking for this. But the Babbo recipe is kind of unclear about what to do with the tomato sauce and what kind of tomato sauce they mean - any ideas?

                1. re: Chowpatty
                  KTinNYC Oct 24, 2007 04:49 PM

                  Any time Mario mentions tomato sauce he means his basic tomato sauce which is really good, I make it all the time.


                  1. re: Chowpatty
                    jfood Dec 1, 2008 01:41 PM

                    Jfood just read the recipe and it looks great and saw the Basic Tomato Sauce in the ingredients. But it does not appear in the recipe itself.

                    1. re: jfood
                      whatsfordinner Dec 1, 2008 02:54 PM

                      Here you go: http://www.foodnetwork.com/recipes/ma...

                      1. re: whatsfordinner
                        jfood Dec 1, 2008 06:40 PM

                        but how is it used in the recipe?

                        1. re: jfood
                          KTinNYC Dec 1, 2008 07:24 PM

                          To keep the meat moist as needed?

                          1. re: jfood
                            whatsfordinner Dec 2, 2008 09:44 AM


                  2. re: alcesito
                    oakjoan Dec 1, 2008 11:43 AM

                    alcesito: Did your Mozza dish have any tomato sauce in it? The one I know from Lidia B. on an old Julia TV show did not. I don't use any either. It's flavored by the greens, b.rabe and sausage. I've made it with all kinds of greens, most recently with kale (the houseguest that shows up in every single CSA box from now til at least April)!

                    I guess the use of tomato sauce in this dish would depend if the influence came from Nancy Silverton, Joe Bastianich or Mario Batali. It's totally delicious without tomato sauce.

                    Btw, I'm so jealous of anybody who's eaten at Mozza. I was down there a couple of times this year, but was at the mercy of friends who had other ideas. Maybe next year.

                    1. re: oakjoan
                      whatsfordinner Dec 1, 2008 12:49 PM

                      I'm pretty sure the Mozza recipe doesn't have a tomato base. Lidia's recipes are often close to Batali's. Would you post your recipe?

                      1. re: whatsfordinner
                        RPMcMurphy Dec 1, 2008 01:20 PM

                        I get this dish at a local restaurant and it doesn't have a tomato base...the recipe posted above pretty much looks like it.

                        1. re: whatsfordinner
                          oakjoan Dec 1, 2008 07:45 PM

                          Well, it's almost exactly like the one posted above in this thread. I serve it with lots of grated parm or pec. I like it best with broccoli rabe, but it's good with chard and kale, too. It's important to cook the sausages separately and not plunk them in with the other ingredients while simmering. They dry out too much.

                          The red pepper flakes are very important IMO.

                          1. re: oakjoan
                            whatsfordinner Dec 2, 2008 09:50 AM

                            Thanks! Did you use 2 1/2 cups of chick broth? It seems like a lot. Here's a photo of the dish from Osteria Mozza: http://www.yelp.com/biz_photos/YoQn8M...

                  3. MMRuth Sep 14, 2007 01:28 PM

                    You might try a variation on this recipe that I found today, looking for gnocchi - sub the chard for the fennel - and the pasta for the gnocchi.


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