| Calabrian Spice Blend |
| 3 Ounces paprika |
| 1-1/2 Teaspoons dried spicy chile (pequin chile or dried Italian pepperoncini) |
| 1 Ounce coarse natural sugar |
| 1 Ounce coarse sea salt |
| 2 Ounces whole fennel seed |
| 1/2 Ounce whole coriander seed |
| Pinch lavender flowers |
| Pinch cumin seed |
| Pinch dried herbes de Provence |
| |
- In a blender, grind all ingredients together. Cover and reserve.
|
| |
| Crumbled Turkey Sausage |
| 3 Tablespoons extra virgin olive oil |
| 1 Pound GROUND TURKEY |
| 1 Medium red onion, sliced |
| 1/2 Bulb fennel, sliced |
| 1 Medium red jalapeño pepper, sliced |
| 2 Cloves garlic, minced |
| 2 Tablespoons Calabrian Spice Blend |
| |
- Heat oil in a large skillet. Add remaining ingredients and brown over medium heat until turkey is cooked through and vegetables are caramelized.
- Hold for service.
|
| |
| Finish |
| 1 Pound orecchietta pasta |
| As needed pasta cooking water |
| 1 Cup grape tomatoes, split |
| 2 Tablespoons butter |
| 2 Tablespoons extra virgin olive oil |
| 3 Cups arugula |
| 1/4 Cup chopped chives |
| 1/4 Cup chopped scallions |
| 1/2 Cup grated Parmigianino Reggiano |
| |
- Boil pasta.
- Per order: combine crumbled sausage mixture, cooked pasta, pasta water (about 1/4 cup per order), tomatoes, butter and oil. Toss to heat.
- Add 1/3 cup arugula and sprinkling of chives, scallions and Parmigianino Reggiano. Heat to wilt arugula.
- Adjust seasoning and add extra Calabrian Spice Blend as required.
|
| |
| Plating |
| As needed extra virgin olive oil |
| |
- Serve in pasta bowls. Drizzle each portion with extra virgin olive oil. Lightly sprinkle with another dusting of Calabrian Spice Blend.
|
