Fennel & Broccoli Rabe Mix

• 16 oz Trimmed Broccoli rabe
• 24 oz Sliced Fennel Bulb
• 2 oz Blended Oil
• 20 oz Ground Sweet Sausage
• 1 oz Blended Oil
• 3 oz Sliced Garlic
• 1 TBSP Crushed Red Pepper
• 2 oz Kitchen White Wine
• 2 oz Lemon Juice
• 1 tsp Dry Oregano
• 2 tsp Kosher Salt

1. In a medium size pot bring water to a boil and add salt (2oz kosher salt for every 2 gallons of water)
2. Prepare an ice bath
3. Cut the stems off of the broccoli rabe, and discard them.
4. Cut the remaining rabe in half and remove any large, thick stems that are left, then weigh to appropriate quantity
5. Blanch the Rabe in boiling water for 2 minutes until tender and then transfer to an ice bath
6. Slice the fennel in 1/4 inch slice, removing the fronds and the core
7. In a pot heat oil and add ground sausage. Do not break until sear has developed and pot begins to caramelize
8. Break up the sausage into medium size clumps and cook for 2 minutes. COOK THE SAUSAGE to 90% doneness
9. Turn off the heat and move the sausage into another pan. MAKE SURE TO LEAVE OIL IN POT
10. Add the other 1 oz of blended oil, sliced garlic and crushed red pepper to the pot and turn heat on low, then sweat for 3 minutes until garlic is transparent and pepper begins to release its color.
11. Add the sliced fennel and increase heat to medium, mix well to incorporate pepper, garlic and oil to fennel, then cook for 6-8 minutes until soft.
12. Deglaze pot with white wine and lemon juice and scape bottom of the pot well
13. Reduce au sec
14. Turn heat off and add oregano, broccoli rabe and salt to the pot and mix well
15. Cool, portion and label

Ensure not to burn the garlic

Once broccoli rabe is added to fennel, mix well until evenly distributed

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