Broccoli Rabe and Provolone Grinders

Ingredients:

White Bean Purée
6 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1-15-ounce can cannellini (white kidney) beans with liquid
Kosher salt, freshly ground pepper

Sandwiches
4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
Kosher salt
1/2 cup olive oil, divided, plus more
1 head of garlic, cloves peeled and thinly sliced
1 1/2 teaspoons crushed red pepper flakes
3 tablespoons (or more)
fresh lemon juice
Freshly ground black pepper
8 6"–8"-long French rolls, split lengthwise
8 ounces thinly sliced provolone piccante or other aged provolone cheese
1 Fresno chile or red jalapeño, seeded, very thinly sliced

Directions:

White Bean Purée
Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.









Sandwiches
Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop. Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool.





Total Time: 45 min
Servings: 8
Recipe By: Bon Appetit

Strozzapreti with Lamb Ragù

Ingredients:

1 Tbsp fennel seeds

1 Tbsp cumin seeds

1 Tbsp Aleppo pepper or 1/2 Tbsp crushed red pepper

1 tsp whole black peppercorns

1 Tbsp EVOO

2 lbs ground lamb

Salt

Black pepper

6 large garlic cloves, coarsely chopped

1 large onion, coarsely chopped

1 large fennel bulb - halved, cored and cut into 1/2 inch dice

1/2 tsp sweet smoked paprika

2 Tbsp harissa

1-14 ounce can whole tomatoes, chopped, liquid reserved

2 cups chicken stock

1 lb dried strozzapreti pasta

1 pint cherry tomatoes, halved

6 scallions, chopped

1/2 cup thinly sliced mint leaves

Freshly grated sheep's milk cheese (pecorino)

Directions:

1. In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over moderate heat until fragrant, 2 minutes. Let cool, then wrap in cheesecloth and tie into a bundle.



2. Add the oil to the casserole and heat. Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes. With a slotted spoon, transfer the lamb to a bowl. Repeat with the remaining lamb.



 3. Pour off all but 2 tablespoons of the fat from the casserole. Add the garlic, onion and fennel and cook over moderate heat until softened, 8 minutes. Stir in the spice bundle, paprika, harissa, tomatoes and their liquid and the stock. Return the lamb and accumulated juices to the casserole and bring to a simmer.





 4. Cover the ragù and simmer over low heat for 45 minutes, stirring occasionally. Uncover and simmer until thickened, about 50 minutes longer. Discard the spice bundle and season the ragù with salt and pepper.

 5. In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Add the ragù and stir. Fold in the cherry tomatoes, scallions and half of the mint. Season with salt and pepper; transfer to a large bowl. Top with the remaining mint and serve, passing the cheese at the table.











MAKE AHEAD
The lamb ragù can be refrigerated for up to 3 days. Reheat gently.

Total Time: 2 hours 15 minutes
Servings: 8
Recipe By: Food & Wine