Garganelli pasta with broccoli and sausage

January 27, 2009 12:00:00 AM PST
Garganelli pasta with broccoli di cicco and spicy fennel sausage.?A tasty dish from Exec. Chef Paul Arenstam of Americano Restaurant and Bar that will leave you with leftovers!

Recipe: Garganelli Pasta with Broccoli di Cicco and Spicy Fennel Sausage
Serves 8

Spicy Fennel Sausage

  • 2 lbs. Berkshire Pork Shoulder
  • 2 each chopped yellow onions
  • 12 cloves chopped garlic
  • 1 bunch Italian parsley
  • 3 Tbsp fennel seed
  • 2 Tbsp red chili flake

Begin by cutting the pork shoulder into uniform cube pieces. Pre-season the meat with a generous amount kosher salt and fresh ground black pepper. Allow the meat to marinate in the refrigerator for 12 hours. Pre heat a large sauté pan. Sauté the onions and garlic in olive oil until soft and tender. Allow the onions and garlic to cool. Using a meat grinder, grind the pork through a medium size die. Combine the ground pork with the sautéed onions, parsley, fennel and red chili flake. Mix thoroughly and season with kosher salt and cracked black pepper. Reserve the sausage mixture.

Garganelli Pasta

  • 2 lbs. Rustichella d'Abruzzo Garganelli pasta
  • 1 bunch Broccoli di Cicco
  • 3 cloves garlic, finely chopped
  • 2 each lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp white wine, dry
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pasta cooking water
  • 2 tbsp unsalted butter
  • 2 tbsp Pecorino cheese
  • Kosher salt
  • Freshly ground pepper

Pre-heat a large pot of salted water. Once the water is boiling add the pasta and cook for approximately 12 minutes or until the pasta is al dente. In a large skillet, pre-heat ½ of the olive oil. Sauté the onions and garlic until they are soft and tender. Add the sausage in small free form chunks. (No bigger than an ounce each). Add the broccoli. Sauté for 1 minute. Add the white wine and a ½ cup of the pasta cooking water. Add the lemon zest and butter. Combine with the cooked pasta. Serve in bowls. Finish the pasta with a squeeze of lemon juice and freshly grated Pecorino cheese

Resources:
Berkshire Pork
Rustichella d'Abruzzo

Book:
Sunday Night Football Cookbook - $27.94
www.tasteofthenfl.com
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Americano Restaurant & Bar
Hotel Vitale
8 Mission Street
San Francisco, CA 94105
415-278-3777
www.americanorestaurant.com

About Executive Chef Paul Arenstam, Americano Restaurant and Bar:
Paul's formal training began at the Culinary Institute of America in Hyde Park New York. In 1989 he obtained an internship with two-star Michelin Chef, Michel Rostang at Fennel in Santa Monica California. After graduation, Arenstam worked at L.A.'s top spot, Patina, under Chef Joachim Splichal and was subsequently promoted to Sous Chef at Splichal's Pinot Bistro in Studio City. In 1994, Paul relocated to San Francisco to eventually become Chef de Cuisine at Rubicon, where he met famed New York Restaurateur Drew Nieporent and Master Sommelier Larry Stone whom he credits as mentors. Critical praise followed Paul with the opening of his beloved oyster bar/brasserie Belon in 2000 and continued with his tenure as Executive Chef at Grand Café in 2002. An ardent proponent of organic and sustainable ingredients, Arenstam has been featured in Gourmet, Food & Wine, Bon Appetit, New York Times and the Wall Street Journal. Besides his passion for all things epicurious, Paul shares his devotion to the Boston Red Sox with his wife, Charlene Reis and their son Theo.

Paul has long held a philosophy of sustainability that is evident in his daily menu at Americano. At the invitation of Slow Food movement founder Carlo Petrini, Paul will serve as a delegate to Terra Madre, the international meeting of food communities that will be held in Torino, Italy this October. Arenstam is also the co-chair of an upcoming market-to-table event on October 5th put on by CUESA, the Center for Urban Education about Sustainable Agriculture, at the Ferry Plaza Farmers' Market.


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