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1
Special equipment: an immersion blender
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For the tomato sauce: Combine the whole tomatoes and liquid from the can, onion, 2 cloves of the garlic, basil, oregano, olive oil, salt and black pepper in a 2-gallon container and puree with an immersion blender until smooth.
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Heat a large saute pan over high heat until it begins to smoke.
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Reduce the heat to medium and add the grapeseed oil and remaining 2 cloves of garlic and quickly saute.
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Add the diced tomatoes and saute until heated through, 1 to 2 minutes.
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Add the pureed tomato sauce and bring to a simmer.
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Cook for 15 minutes and remove from the heat.
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For the stuffed peppers: Preheat the oven to 350 degrees F. Bring 1 gallon water and 2 tablespoons salt to a boil in a 2-gallon pot.
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Add the pasta and stir continually for the first 2 minutes of cooking to make sure it doesn't stick, then stir occasionally until the pasta is cooked to al dente, about 9 minutes.
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Strain the pasta, spread it on a cookie sheet and drizzle with the olive oil.
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Mix to coat and refrigerate until cold.
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Heat a saute pan over medium heat and add the grapeseed oil and sausage.
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Cook the sausage, stirring with a wooden spoon to break up the chunks, until browned and fully cooked, about 15 minutes.
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Remove from the pan, spread on a cookie sheet and refrigerate until cold.
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15
Preheat the oven to 350 degrees F. Combine the orzo and sausage in a mixing bowl with the diced tomatoes, Parmesan and basil.
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Season with salt and black pepper.
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Cut the top off each bell pepper and remove the seeds and ribs from the inside.
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Trim the bottom of each pepper so it will sit upright on the plate.
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Stuff the peppers with the sausage mixture and top with the mozzarella.
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Arrange in a 9-by-13-inch baking dish, cover with foil and bake for 20 minutes.
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Remove the foil, return the peppers to the oven and bake until tender, 5 to 10 minutes more.
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Remove from the oven and allow the peppers to sit for 5 minutes.
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For the broccoli rabe: Combine 2 gallons of water and 4 tablespoons salt in a large pot and bring to a boil.
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24
Prepare an ice bath for shocking the broccoli rabe.
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Add half of the broccoli rabe to the water and cook until al dente, 3 to 4 minutes.
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Strain the broccoli rabe from the water and shock in the ice bath.
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Bring the water to back up to a boil and repeat with the rest of the broccoli rabe.
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Remove the broccoli rabe from the ice bath and pat dry with a towel.
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For plating: Reheat the tomato sauce to a simmer over medium heat.
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30
Heat a saute pan over high heat until it begins to smoke.
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Add the grapeseed oil and then add the blanched broccoli rabe.
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Saute for 2 to 3 minutes and then season with the black pepper and 2 teaspoons of the salt.
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Pool about 4 ounces of the tomato sauce on 6 plates.
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Divide the broccoli rabe among the plates, putting it in the center of the plate and making the pile flat so you can place the stuffed pepper on top.
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Place the stuffed pepper on top of the broccoli rabe and serve immediately.
