Fregola Sarda with Broccoli Rabe and Tomato sauceFrom our very good friend Steve Johnson comes this easy, hearty and delicious dish.
1 bunch broccoli rabe, stem trimmed
1 bag (17.5oz) fregola sarda
1 jar (8 oz) organic tomato sauce
1/2 cup extra virgin olive oil (we like the Artisan Coop Blend for this recipe)
2 Tbsp red wine vinegar
1/2 cup grated parmigiano reggiano
Salt and pepper to taste
In this recipe, try to use the same water each step of the way to preserve the flavors. Blanch the broccoli rabe in salted water and then shock it in ice water. Boil the fregola sarda in the same water until done (al dente like pasta). Drain and return to the saucepan. Add the tomato sauce, the broccoli rabe, olive oil, vinegar and a couple of tablespoons of the cooking water and simmer for one minute to heat everything through. Season with salt and pepper to taste. Serve immediately, sprinkle with grated parmigiano reggiano.