Rabe Recipe
House Pulled Fresh Mozzarella Broccoli Rabe, Sausage, Sun-dried Tomato, Pepperoncini, San Marzano Sauce
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Ingredients
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House Pulled Fresh Mozzarella
Sautéed Broccoli Rabe and Sausage
San Marzano Sauce
Method
House Pulled Fresh Mozzarella
- 1
- 2
Add Vinegar
Once the milk reaches temperature, remove it from heat and gradually stir in the white vinegar. Let it sit for 5-10 minutes to allow the curds to form.
- 3
Drain and Rinse
Line a colander with cheesecloth and pour the curds and whey into the colander. Rinse the curds under cold water and sprinkle with salt.
- 4
Knead the Cheese
Gather the cheesecloth and twist to remove excess moisture. Knead the curds until smooth and elastic, forming into a ball. Set aside.
Sautéed Broccoli Rabe and Sausage
- 5
Prepare the Broccoli Rabe
Trim the ends of the broccoli rabe and rinse under cold water. Blanch in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.
- 6
Cook the Sausage
In a large skillet, heat olive oil over medium heat. Remove the sausage from its casing and add to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- 7
Sauté the Garlic and Broccoli Rabe
Add minced garlic to the skillet and sauté for 1 minute until fragrant. Then add the blanched broccoli rabe, sun-dried tomatoes, and pepperoncini. Cook for an additional 5 minutes, stirring occasionally.
San Marzano Sauce
- 8
- 9
Add the Tomatoes
Pour in the San Marzano tomatoes, including their juice. Use a spoon to break up the tomatoes slightly.
- 10
Season the Sauce
Stir in dried basil, salt, and freshly ground pepper. Let the sauce simmer for 20-25 minutes, stirring occasionally.