The pat conroy cookbook: recipes and stories of my life by Pat Conroy

Author:Pat Conroy [Pat Conroy]
Language: eng
Format: epub
Tags: Biographie
ISBN: 9780385532716
Published: 2009-08-11T07:00:00+00:00

ITALIAN SAUSAGE WITH CRISPY SWEET POTATOES AND WILTED BROCCOLI RABE • SERVES 4

3 large sweet potatoes (about 3 pounds), peeled and sliced into ¼-inch medallions

Olive oil

1 lemon, halved

Coarse or kosher salt and coarsely ground black pepper

3 pounds hot Italian sausage (in one piece)

Two 1½-pound bunches broccoli rabe, trimmed, washed, dried, and cut into 1-inch pieces

1. Preheat the oven to 400°F.

2. Toss the sweet potato slices with olive oil until lightly coated (do not drench). Add the juice of half a lemon and salt and pepper to taste. Divide and transfer to two baking pans. (Overcrowding will prevent the potatoes from browning.) Roast until golden brown, about 20 minutes, turning the slices over halfway through. Set aside.

3. Lower the oven temperature to 350°F.

4. Loosely coil the sausage into a large ovenproof skillet (packing it too tightly will prevent the sausage from cooking evenly). Prick the casing with a fork or the tip of a sharp paring knife (you want the sausage to provide cooking liquid for the broccoli rabe) and place the skillet in the oven until the sausage is cooked through, 20 to 25 minutes. Transfer the sausage to a cutting board and loosely cover with aluminum foil.

5. Return the potatoes to the oven.

6. Transfer the hot skillet (be careful; the handle will also be hot) to the top of the stove over moderate heat and bring the sausage cooking liquid to a low simmer. Immediately add the broccoli rabe (this must be done slowly because the skillet will be very full until the broccoli rabe begins to wilt), squeeze the remaining half a lemon over the greens, and cook until crisp-tender, about 3 minutes. Transfer to serving dishes.

7. Cut the sausage into serving-size pieces and place on top of the greens. Tuck the warm potato medallions alongside and serve immediately.

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