Bucatini with Sweet Turkey Sausage

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DELICIOUS

Description

Recipe and photo kindly provided by Sondra Bernstein

Chef John Toulze

Restaurant: ESTATE

Sonoma, CA

www.estate-sonoma.com

Ingredients

2 Pounds: TURKEY LEGS (skinned and boned with tendons pulled)
8 Ounces: pork fat back, diced
1/2 Teaspoon: fresh garlic, minced
1 Tablespoon: salt
1/4 Teaspoon: freshly ground pepper
1/4 Teaspoon: freshly ground fennel seed
1/2 Teaspoon: dextrose
1/4 Teaspoon: smoked paprika
1-1/2 Ounces: ice cold water
1 Pound: Bucatini pasta (or substitute spaghetti or linguini)
1 Pound: SWEET TURKEY SAUSAGE (from above)
3 Tablespoons: extra virgin olive oil, DIVIDED
3 Cloves: garlic, thinly sliced
1 Pinch: chili flakes
1 Bunch: broccoli rabe, blanched and chopped
To taste: salt and freshly ground pepper
2 Ounces: grated Parmesan
* Click to ingredient to choose one

Directions

1
SWEET TURKEY SAUSAGE: Cube turkey into 1-inch pieces and mix with pork fat back. Chill to just above freezing.
2
Thoroughly mix turkey, fat, garlic, salt, pepper, fennel, dextrose and paprika together.
3
Place a 1/4-inch plate on a sausage grinder.
4
Grind turkey mixture and place mixture over a bowl of ice to keep all raw ingredients cold.
5
Add water and mix turkey until it forms a bit of elasticity.
6
Cook a small amount and adjust seasoning, as needed.
7
Cover and chill raw ingredients until time of service.
8
Yield: 2-1/2 Pounds
9
BUCATINI WITH SWEET TURKEY SAUSAGE: Bring a large pot of salted water to a rolling boil. Add pasta and cook until tender.
10
Break-up the turkey sausage into small 1/2-inch pieces.
11
Over high heat, add 1tablespoon olive oil to a large sauté pan.
12
Add sausage and cook until browned.
13
Remove sausage from the pan and add the remaining olive oil.
14
Add garlic and chili flakes to the pan and sauté only until translucent and aromatic.
15
Add broccoli rabe and cooked sausage to the pan. Season with salt and pepper.
16
Add cooked pasta with some pasta water and toss to incorporate all ingredients.
17
SERVICE: Portion into six bowls and top with grated Parmesan.