Chorizo and Broccoli Rabe
Three simple ingredients when fused up makes this marvellous dish that is Chorizo and Broccoli Rabe, this is the one of the many complex flavours of the Mediterranean, bitter, creamy, spicy, savoury delicious. If you notice I use a lot of chorizo in some of my recipes, I like this ingredient as imparts a lot of flavours to the dish like how bacon does it American dishes but unlike bacon it is more complex, bacon gives saltiness, smokiness and meatiness but with chorizo it gives you complex layers of spice like paprika, cumin and chillies; it also gives you meatiness a bit of smokiness and some hints of oregano and garlic.
Today we will be using it to add flavours to this dish which is a perfect with the creamy beans and bitter broccoli rabe, they just blend well and enhance each other’s flavour making this wonderful concoction. Perfect to pair with pasta, rice or bread to mop up all that wonderful sauce.
- 1 large bunch broccoli rabe, trimmed and cut into sections then blanched
- 400 g canned mixed beans
- 200 g chorizo, casings removed
- 2 cups chicken stock
- 1 large onion, chopped
- 1 large carrots, chopped
- 6 cloves garlic, minced
- 1 tsp rosemary, minced
- juice from ½ lemon
- freshly ground black pepper
- olive oil
- Heat oil in a pan over medium heat brown chorizo, mashing it in the process. Remove chorizo from the pan then set it aside.
- Add the onions and cook until soft under low heat.
- Add carrots, garlic and rosemary then continue to sauté for 3 minutes.
- Add the sausage back, pour chicken stock, bring to a boil then let it simmer for 20 minutes in low heat.
- Add the beans bring heat to high, reduce liquid to half of its volume. Season with salt and freshly ground black pepper.
- Mix in the blanched broccoli rabe, squeeze lemon juice on top then serve while hot.