Orecchiette with Broccoli Rabe and Tomatoes
The seasonal eating movement has taken the world by storm, and there’s no better expert than cooking and gardening guru Martha Stewart to put together a definitive guide to eating with the seasons. In her latest, Martha Stewart’s Vegetables, she and the editors of Martha Stewart Living offer more than 150 vegetable-forward recipes (many of which are meatless) that highlight the flavors and textures of every vegetable at the market.
Below is an preview of two recipes from the new book. If you’re loving the dishes you see here, then be sure to join us at your local store on Wednesday, September 21 for our September cookbook club event, which, for $75 per person, includes a culinary demonstration of three recipes from the book. On the menu: Braised Chicken and Brussels Sprouts, Mrs. Kostyra’s Mashed Potatoes and Potato Dinner Rolls. You’ll get a generous tasting of all the recipes prepared, and go home with your own copy of the cookbook plus plenty of kitchen tips. Get in touch with your local store for more details.
Orecchiette with Broccoli Rabe and Tomatoes
Serves 6
For this pasta dish, broccoli rabe and orecchiette are cooked together in one pot. You could stop there, and simply finish with a drizzle of olive oil and some finely grated Pecorino Romano, but it’s exceptionally good tossed with an all-star Italian sauce of anchovies, garlic, capers, and tomatoes, and topped with golden toasted breadcrumbs.
extra-virgin olive oil, plus more for drizzling
1½ cups plain fresh breadcrumbs
Coarse salt
4 anchovy fillets, rinsed and patted dry
6 garlic cloves, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed, drained, and chopped
1 pound cherry tomatoes, halved
¼ teaspoon red-pepper flakes
1 pound orecchiette
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
Heat 3 tablespoons oil in a large sauté pan over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
Heat 2 tablespoons oil in pan over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers, and cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Raise heat to medium high, and cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
Meanwhile, cook pasta in a large pot of salted boiling water until pasta is al dente, according to package instructions, adding broccoli rabe 2 minutes before end of pasta cooking time. Reserve ¼ cup pasta water, and drain pasta and broccoli rabe.
Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high heat, stirring gently, until combined and liquid thickens slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.
Clam Pan Roast with Fennel and Sausage
Clam Pan Roast
Serves 6
Many of the seafood stews of the world—bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others—all share a common ingredient: fennel. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are just as traditional, and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more licorice flavor.
1 garlic clove, minced
1 pound sweet Italian sausage, casing removed
¼ pound kielbasa, cut into ½-inch cubes
12 small red potatoes, halved
3 small fennel bulbs, trimmed and cut into ¼-inch-thick slices
1 small leek, cut into ¼-inch rounds, rinsed well
¼ cup Pernod or other anise-flavored liqueur
1½ cups bottled clam juice (unsalted)
Coarse salt and freshly ground pepper
2½ pounds littleneck clams, scrubbed
2 large tomatoes, cut into 8 wedges each
¼ cup tarragon leaves
Cook garlic and Italian sausage in a Dutch oven or heavy pot over medium heat, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa until crisp, stirring occasionally, 8 to 10 minutes. Add to bowl.
Arrange potatoes in pan, cut side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes. Scatter fennel over potatoes. Cook until fennel is tender, stirring frequently, about 10 minutes.
Add leek, Pernod, and clam juice. Season with salt and pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.
Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.
TIP
To clean clams, rinse them under cold running water and scrub the shells with a stiff sponge or vegetable brush. Discard any that are chipped or open.
Excerpted from the book Martha Stewart’s Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors from the editors of Martha Stewart Living. Copyright © 2016 by Martha Stewart Omnimedia, Inc. Photographs copyright © 2016 by Ngoc Minh Ngo and others. Reprinted with permission of Clarkson Potter. All rights reserved.
