Guest Post Spotlight: Broccoli Rabe with Beans & Sausage

Today I am stoked to present the second member of our team, Joan from Foodalogue.  I am telling you between Joan, Jessica and myself; we are gonna make morel mushrooms look good!

I was fortunate enough to meet Joan recently.  She's classy, engaging and truly knowledgeable about food.  This is clearly evident in one of her recent offerings..

Salmon and White Asparagus Soup with Caviar Floating Island

Her photography is second to none.  If you appreciate off the charts good photography then this is certainly the site for you.  Joan loves to travel and shares all of her interesting excursions.

All in all, Foodalogue is one of the best and well-rounded food blogs I have encountered.

Enjoy...

Broccoli Rabe with Beans & Sausage



Guest posting is a natural phase of food blogging because that's what the community is all about ... sharing.

It's an honor to be asked to imprint your work on someone's blog because it's their way of saying "I like what you do and I'd like to introduce my readers to you." By accepting the offer, it's your way of saying "ditto, right back at ya".



Laz and I have a little bit of history. I've followed his blog for a while now and then about 3 months ago I became a member of the 5 Star Culinary Makeover Cooking Group which he co-hosts ... then, we recently met in person for a 3-hour fab tasting lunch in Miami ... and, now, we're collaborating as teammates for our next cooking club challenge. But, it's hush-hush and I can't tell you anything about that ... yet.



When I visit Laz's blog, I laugh at his irreverent bad boy language and admire his sophisticated (even delicate) artistic plating. So when he asked me to guest post, I knew I wanted to try to do something 'al estilo Lazaro'. I hope he likes this.

This dish has been a standard in Italian kitchens for a very long time. When served at home, the broccoli rabe (rapini), white beans and sausage are usually served tossed together in a bowl - or heaped on a large serving platter - and served family style. But, I thought Laz would prefer this presentation.



Also, our friend, Laz, is not a big fan of techy menu templates. Like me, he favors telling readers the ingredients and cooking technique, leaving quantities and spices to individual tastes.

So, once again, al estilo Lazaro, here's the recipe:

• White beans slow braised in chicken broth with garlic, olive oil, a small chunk of Parmigiano Reggiano, rosemary and grape tomatoes.
• Rapini wilted in chicken broth; then drained and sauteed with garlic, olive oil and red chili flakes. Squeeze of fresh lemon to finish.
• Sausage roasted in high heat oven with drizzle of balsamic glaze. Cut on angle.
• Finish with a fresh grating of Parmigiano Reggiano and a drizzle of extra virgin olive oil.

Note to Laz: Still not as refined as your presentations, but a step up from dumping in a bowl. :) I do need a lesson, however, in olive oil plate spotting!

That's it for now...till we exchange a few words again...Peace!