Orecchiette With Dandelion, Sausage, And Lemon Zest

Name: Orecchiette With Dandelion, Sausage, And Lemon Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: fine sea salt; 1 1/2 pounds dandelion greens, tough outer leaves removed, rinsed, and sliced 1 inch thick; 1/4 cup extra virgin olive oil; 2 garlic cloves, crushed; 2 pinches of hot red pepper flakes; grated zest of 1 lemon; 1 1/2 cups crumbled hot sausage meat; 1/2 cup dry white wine; 1 pound orecchiette; 1/3 cup grated Pecorino Romano; freshly ground black pepper

Servings: persons

fine sea salt
1 1/2 pounds dandelion greens, tough outer leaves removed, rinsed, and sliced 1 inch thick
1/4 cup extra virgin olive oil
2 garlic cloves, crushed
2 pinches of hot red pepper flakes
grated zest of 1 lemon
1 1/2 cups crumbled hot sausage meat
1/2 cup dry white wine
1 pound orecchiette
1/3 cup grated Pecorino Romano
freshly ground black pepper

1
Bring a pot of salted water to a boil over high heat. Add the dandelion greens to the pot and cook, stirring, for 5 minutes. Drain.
2
Heat the olive oil in a saute pan over medium-high heat. Add the garlic and saute until browned, about 2 minutes. Remove the garlic form the pan and discard it. Add the cooked dandelion greens to the pan, stirring to coat them with the oil. Season with salt, red pepper, and lemon zest. Cover with a lid and lower the heat. Cook for about 20 minutes or until the vegetables are tender.
3
Place the sausage meat in a large skillet over low heat. Cook until the fat begins to render. Raise the heat and add the wine to the pan. Cook until the alcohol evaporates, about 3 minutes, then add the dandelion greens, stir, and cook over low heat for 10 minutes.
4
Meanwhile, bring another pot of salted water to a boil and cook the orecchiette until al dente, about 7 minutes. Reserve 1/2 cup of the pasta cooking liquid and drain the pasta. Transfer it to a big bowl and add the sauce, mixing as you do. Add a bit of cooking liquid to help it emulsify. Finish by topping with grated Pecorino Romano and black pepper and serve family style at the table.
5
VINO
6
The potent flavors of sausage and dandelion greens demand a full-bodied California Cabernet.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: fine sea salt, 1 1/2 pounds dandelion greens, tough outer leaves removed, rinsed, and sliced 1 inch thick, 1/4 cup extra virgin olive oil, 2 garlic cloves, crushed, and more.

Yes, Orecchiette With Dandelion, Sausage, And Lemon Zest falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!