Ingredients

• 2 lbs. of hot Italian sausage
• garlic cloves minced
• 2 bunches of broccoli rabe
• 1 pkg, of fresh baby spinach
• 1/2 cup of beef broth
• juice of l lemon
• olive oil
• salt and pepper
• 1 tsp. Italian seasoning
• 2 tbsp. fresh chopped sage
• 1 tsp. of basil
• red pepper flakes
• Pecorino Romano freshly grated cheese

 

1. In a large pasta pot fill with water and bring to boil and cook pasta as directed.
2. Remove sausage from their casing by running a sharp knife down the back of the sausage pull meat out of casing.  This will give the sausage a better cooking consistency.  Set aside.
3. Heat a large frying pan on medium high heat, add a bit of olive oil, and add your sausage along with the sage.  Brown sausage until cooked through.  Remove with slotted spoon or spider, put to side. Do not drain the pan, you want the flavor!
4. In the same pan add a little bit more olive oil, saute the garlic careful not to burn it, add broccoli rabe, cook for a few minutes to soften, add spinach, cook another minute or two then add sausage back to pan with the broccoli rabe and spinach, add the beef stock let simmer to heat through, add salt, pepper, and red pepper flakes. Squeeze lemon over the top and simmer until pasta is done.
5. Drain pasta.  In a large serving bowl add pasta, then add the sausage mixture over the pasta, drizzle with a bit of olive oil, sprinkle with freshly grated cheese.  Enjoy!

• 7 fish fillets, any white flaky fish will do, cod, scrod, flounder, etc. (patted dry and seasoned well with salt and pepper)
• 1 lemon juiced
• 3/4 cup white wine, (when making at the firehouse, the boys will use seafood broth with the juice of two lemons) *Please use a wine to cook with that you wouldn’t mind drinking!
• 1 tbsp. of butter to dot the fish with before baking
• 1/4 cup olive oil
• 5 cloves garlic, crushed (1 minced)
• salt and pepper to taste
• 1 1/2  cup prepared breadcrumbs (I use panko, either plain or whole wheat are fine)
• zest of one lemon
• chopped fresh oregano or 2 tsp. dry
• kosher salt and pepper to taste

1. To prepare the breadcrumbs, take 1 cup of bread crumbs, to that add 1/4 cup of Romano Cheese, 1 clove minced garlic, 3 tablespoons of chopped parsley, 1 teaspoon of dried oregano, 1/4 teaspoon salt and freshly ground pepper. Mix well. In a medium frying pan over medium heat, melt 3 tablespoons of butter and add  2 tablespoons of olive oil. Add the bread crumbs and lightly toast, stirring constantly,  for about a minute.  Do not cook longer as the breadcrumbs will bake in the oven.  Take out of the pan and place in a small bowl and set aside.
2. In a roasting pan, fit the fish in a single layer, squeeze the juice of one lemon. To the lemon juice add the white wine, 1/4 cup olive oil and the 4 whole cloves of crushed garlic, salt and pepper. Stir the sauce to combine. I like to add a pat of butter to make the sauce richer, but you can omit if you prefer.
3. Coat the fish well on both sides with the pan liquid.
4. Sprinkle the fish on top generously with the breadcrumb mixture
5. Bake at 375 for about 20-25 min. do not over bake.
6. Serve over the orzo with the liquid.  Remove garlic and discard.  Devour!

For the Herbed Buttered Orzo

• 1 lb. of orzo
• 2 tbsp. each of fresh thyme and fresh sage or any combination of herbs
• 3 tbsp. of butter
• Pecorino Romano cheese
• Kosher salt and cracked black pepper to taste

For the orzo

1. Cook orzo according to directions.

Drain and add to serving bowl. Toss with butter, fresh herbs, and cheese. Season with kosher salt and cracked black pepper.

1. Thinly slice sirloin steaks against the grain.
2. In a large skillet heat 1 tbsp.  each of butter and extra-virgin olive oil
3. When skillet is hot, add steak, careful not to crowd pan, making in batches as needed.  Brown on both sides appx. 2 min. Don’t over cook, it will simmer in sauce.
4. Remove steak to plate and cover with another plate to keep warm.
5. In a large stock pot, boil water for Rigitoni as directed.  Making sure to salt water before adding pasta and no oil please!  *Oil will not allow your sauce to adhere to your pasta and it is totally an unnecessary step, to prevent pasta from sticking sauce and serve promptly!
6. In the same skillet, add more oil if needed and saute garlic and onion, turning down heat, saute until translucent about 3 or 4 min.  Add both cans of tomatoes, and paste to skillet simmer for at least 15 min. I like a smooth sauce for this, so I use an emulsion blender to puree before I add the steak back to heat in the sauce for 5 min or until heated.  Top with flat leaf parsley and pour over cooked pasta.  Sprinkle with freshly grated Pecorino Romano cheese over pasta and serve with crusty garlic bread and a nice salad!  Enjoy

For the Garlic Bread

1. In a medium bowl cream butter, mayonnaise, and grated cheese to combine.  Season with salt and pepper add minced fresh garlic, and flat leaf parsley.
2. Slice bread and slather on both sides of bread.  I like to wrap in foil and bake in 375 degree oven for 15 min. then open foil for last 5 min.  Slice and serve warm!