And I'll tell you.
When your lazy stroll results in fresh Parmigiano Reggiano cheese and house-made pasta...
...beautiful, bright broccoli rabe...
...several bunches of broccoli, 5 vine-ripened tomatoes, 3 lbs of apples, a pint of blueberries, 2 lbs of sweet cherries, 3 bell peppers, and 5 limes for $15...
...anise, cherry walnut, and almond biscotti...
...rounding out the day with lunch and ice cream at the Reading Terminal Market...
Which got me thinking...what celebrity could I bump into at an Italian marketplace who would make me obsessed with "maybe I should have said" the entire ride home?
Hands down, Giada De Laurentiis.
One glimpse of her giant head and I'd be stuttering over my hello. Alas, no short Italian chef sightings for me, so I'll settle with turning my purchases into one of her genius Italian recipes.
This pasta with turkey sausage and broccoli rabe is a house favorite. My mom really does it best, and I can only hope to come in a close second. Orecchiette means "little ears" in Italian, and the shape of the pasta is perfect for trapping the zesty sauce. Lean turkey sausage and gorgeous, fresh broccoli rabe make this a complete meal.
Orecchiette with Sausage
Adapted from a recipe by Giada De Laurentiis
Yields 4 servings
2 bunches broccoli rabe, ends trimmed
1 lb orecchiette pasta
1 tbs extra virgin olive oil
1 lb turkey sausage, casings removed
3 cloves garlic, minced
Pinch red pepper flakes
1/8 c fresh Parmesan cheese, grated
Cook the broccoli rabe in a large pot of salted water until crisp tender, about 1 minute. Immediately drain, and run under ice-cold water, reserving all of the cooking liquid. Bring the reserved cooking liquid back to a boil.
Heat the oil in a large skillet over medium-high heat. Add the sausage, and cook, stirring to crumble, until browned, about 12 minutes. Add the garlic and red pepper flakes, stirring constantly for 2 minutes.
Meanwhile, when the reserved water has come up to a boil, add the pasta and cook until al dente, about 8 minutes. Drain.