Ingredients

The following ingredients have 5 Servings
  • Salt and pepper
  • 2 heads different colors of broccoli
  • Romanesco or cauliflower
  • trimmed and cut into small bite-size pieces (boil for 2 minutes in salted water
  • cold shock and drain) 
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound hot or sweet Italian sausage
  • 1 onion or 2 large shallots
  • finely chopped
  • 4 large cloves garlic
  • chopped or sliced
  • 2 tablespoons fresh thyme
  • picked and chopped
  • 1 fresh chili pepper 
  • seeded and finely chopped
  • 1 cup chicken stock or broth
  • Juice of ½ lemon
  • 1 cup walnuts
  • toasted and chopped
  • Shaved or grated pecorino Romano cheese

Instruction

  • Process or defrost broccoli or cauliflower, then pat dry or drain well
  • Heat a large skillet over medium to medium-high heat, add about 3 tablespoons EVOO and lightly brown and crumble sausage
  • Add broccoli or cauliflower and shallot, garlic, thyme, and salt and pepper
  • Cook for a minute, then add chili peppers
  • Cook 5 to 6 minutes, add stock and reduce heat to simmer, then add lemon juice and half of your walnuts
  • Simmer until stock is absorbed
  • To finish the broccoli or cauliflower, sprinkle with remaining nuts and the cheese
  • Pass at the table as a side