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Orecchiette with fennel sausage and Swiss chard from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • fennel seeds
  • garlic
  • orecchiette pasta
  • Swiss chard
  • pork shoulder
  • breadcrumbs
  • chicken stock
  • Parmigiano Reggiano cheese
  • fatback
  • fennel pollen
  • Aleppo pepper
  • dried arbol chiles
  • hot paprika

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Notes about this recipe

  • ncollyer on November 24, 2012

    This is a very delicious dish. More than the sum of its parts. Interesting contrast of textures and deep satisfying flavors. Used a local butcher's rapini sausage which worked well.

  • Breadcrumbs on August 01, 2012

    p. 180 Another stellar dish from this book and we loved the bonus chard leftover for another purpose. The recipe has you prepare a chard stew of sorts (to which I also added some chopped fennel) 1/4 cup is used in this recipe and the remainder is saved for another purpose. In my case I stirred it into steamed rice for a risotto-like side dish another evening. The fennel sausage and Aleppo pepper worked beautifully together and there was just enough chard in this dish to give it a little bite. The hint of bitterness was a nice contrast to the richer flavours of the oil and cheese. Fennel pollen and toasted breadcrumbs on top took this from great to amazing. Photos here: http://chowhound.chow.com/topics/799537#7498240

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