Braised Basilicata Broccolini
Photography by Taylor Higgins
Description
Recipe by Marrow Executive Chef Sarah Welch
Summertime means that broccolini is in full swing. We love how the fat from our Basilicata Sausage brings out the sweet flavor and crunchy texture of farm-fresh broccolini - you can find broccolini from Fusilier Farm’s at Eastern Market, right around the corner from our farmer’s market stall!
All of this goodness comes to you with our commitment to providing quality meats which goes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is better for the environment.
QUALITY. COMMUNITY. LAND. ANIMAL.
Details
Yield: Serves 6-8
Method: Stove
Total Time: 20 min
Active Time: 20 min
Ingredients:
1 tablespoon olive oil
12 ounces Basilicata sausage, sliced into 1/4"-thick coins
2 pints cherry tomatoes
2 garlic cloves, pressed or finely chopped
4 sprigs thyme
2 bunches broccolini (about 1 pound), trimmed, halved lengthwise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, cubed
1 quart broth
Crusty bread (for serving; optional)
Directions
Marrow Detroit Provisions Toluca Breakfast Pupusas:
Heat oil in a large skillet over medium-high.
Add sausage and cook, stirring occasionally, until lightly browned. Remove sausage from the pan leaving behind the fat. (if you’re feeling spicy, use a brush to brush fat on your bread for pan toasting later)
Add broccolini; season with salt and pepper. Cook, not stirring too often, to encourage the broccolini to char. When the broccolini is charred, add tomatoes, garlic, and thyme
Stir all vegetables to combine, and then add broth.
Add back the cooked sausage and cook until sausage is fully cooked and broth is reduced and saucy
Remove from heat and stir in butter until melted.
Toast bread in a hot, dry skillet until golden brown.
Divide sausage mixture among plates. Serve with bread alongside, if desired
Marrow Detroit Provisions’ commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is both better for the environment, and provides an elevated culinary experience. We partner with farmers in the Great Lakes Region whose practices show respect for the land, the environment, and the well-being of their animals. Our goal is to foster stronger connections between producers, consumers, and communities.
Marrow Detroit Provisions’ sausages are crafted by chefs to be served at your table. Using quality ingredients we aim to bring the culinary expertise from our friendly local butcher shop in Detroit to your home providing easy-to-use, flavor-forward sausages to compliment your recipes.
