Rachael Ray: Stuffed Bread Lasagna
Rachael Ray used crusty demi bread to make stuffed sandwiches in this Broccoli Rabe and Sausage Bites Recipe, which she compared to a “bread pizza” or “bread lasagna.”
Italian or French bread will work to create the vessel for these delicious sandwiches. This definitely looked like a tasty treat, even though it seems like a whole lot of carbs.
“I think food tastes better if you give it a little pep talk before you eat it,” Rachael said. I can’t judge her habit, because I do talk to my dog.
Rachael Ray: Broccoli Rabe and Sausage Bites Recipe Ingredients
This is an easy dish to make ahead, because then you can just pop it in the oven and serve them when you are ready.
- 1 bundle chopped Broccoli Rabe
- 2 cloves Garlic
- grated Nutmeg
- 1/2 lb ground Fennel Sausage
- 1/2 cup fresh Ricotta
- crushed Red Pepper Flakes
- 1 or 2 Baguettes
- 1 cup shredded aged Provolone
- 3 tbsp Olive Oil
- Salt & Pepper
Rachael Ray: Broccoli Rabe and Sausage Bites Recipe Directions
- Preheat your oven at 400 F.
- Boil a pot of water and blanch the broccoli rabe for two to three minutes, which will cut the bitter taste.
- Drain broccoli rabe using a spider and shock it in a bowl of ice water to stop cooking.
- Heat olive oil on medium high in a skillet.
- Add grated garlic and red pepper flakes.
- Put broccoli rabe in the pan, along with nutmeg; salt and pepper.
- Cook for two or three minutes.
- Separately, heat a tablespoon of olive oil in a second skillet and brown the sausage; salt and pepper.
- Take off heat, drain fat, and cool to room temperature.
- Remove and save the top quarter of the baguette loaf (or leaves) and scoop out insides of the bottom.
- Layer ricotta, sausage, broccoli rabe, and finally provolone inside the hollowed bread.
- Place the top back on the bread.
- Wrap in foil and bake 13-14 minutes. (It may take 20-30 minutes if you got them from the fridge.)
- Remove from oven and let rest before slicing and serving.