Chef Mario Carbone makes his Orecchiette Vito recipe


A native New Yorker, Chef Mario Carbone grew up in Queens surrounded by Italian cuisine and all it has to offer. From a young age, he spent his spare time working at local restaurants, sparking his initial interest in culinary craft.

Within Major Food Group, The New York-based restaurant group in which he is a partner, he is known for “Carbone” his namesake concept which came to redefine midcentury Italian cuisine. He joins “GMA3” to share his Orecchiette Vito recipe, a signature dish on Carbone’s menu.

Chef Mario Carbone’s Orecchiette Vito

Equipment Required: Steamer basket, food processor, saute pan, pot, clean kitchen towel or cheesecloth

Swap Option: DeCecco Dry Orecchiette Pasta can work just as well, following the cooking instructions

Ingredients for the primary recipe:

½ pound Fresh Orecchiette Pasta

¾ pound Italian Sausage, broken into ½” pieces

6 garlic cloves, peeled, sliced

¾ tsp Dried Red Chili Flakes

½ cup of washed, dried and chopped broccoli leaves

¾ cup Grated Parmesan Reggiano, 24 months

Broccoli Rabe Pesto Ingredients:

½ cup Diamond Crystal Kosher Salt

½ pound peeled Broccoli Rabe

1 whole Garlic Clove, peeled

½ cup Grated Parmesan Reggiano, 24 month¼ cup Olive Oil

Directions for primary recipe:

1. In a pot of salted boiling water, drop and cook the pasta for approximately 4-9 minutes, or until al dente.

2. Meanwhile, drizzle olive oil in a saute pan, and heat over medium-high heat. Once hot, gently place the sausage into the pan to brown, stirring occasionally to break it up.

3. Once the sausage is halfway cooked, add the garlic, scallions, and chili flakes, cook for 30 seconds.

4. Deglaze the pan with white wine. Reduce the wine by half.

5. Remove the pan from the heat, adding about 2oz of the salted pasta water to the pan.

6. Add the Broccoli Rabe Pesto and broccoli leaves, returning the pan back to the heat.

7. Add the cooked, drained paste. While mixing all the ingredients in the pan, make sure the pesto doesn’t brown. This process should only take 30 seconds. The sauce should be loose but just enough to coat the pasta. The broccoli rabe leaves should be cooked, but still have some integrity.

8. Remove the pan from heat, and add the olive oil and grated parmesan cheese.

9. If necessary, add additional pasta water as needed to thin out the pasta sauce if it becomes too thick. Do not put the pan over heat once the cheese is added.

Directions for Broccoli Rabe Pesto

1. Prepare a salted ice bath: In a large bowl or container, mix to dissolve ½ cup of kosher salt to 2 quarts of cold water. Once the salt is dissolved, add ice. Set aside.

2. Place the peeled broccoli rabe in a steamer basket, inside a pot of boiling water. Cover and steam the broccoli for 5 minutes or until fully cooked. The leaves should be wilt, and the stems are tender.

3. Once cooked, place the steamed broccoli into the salted ice bath, enuring the water covers it entirely. The broccoli should be shocked in the ice bath just until cold. This should not sit in it for more than a few minutes. Once cooled, strain and remove the broccoli from the ice bath.

4. Using a clean kitchen towel or cheesecloth, squeeze as much water from the broccoli rabe as possible. Once the moisture is removed, rough chop the broccoli rabe.

5. Using a food processor, slowly blend the cooked broccoli, garlic, and parmesan. As the ingredients start to come together, slowly add the olive oil to emulsify. The desired texture is slightly coarse but fully emulsified and vibrant.

6. Season with kosher salt to taste.

7. This can be made in advance. Store in an airtight container in the fridge for up to 3 days.

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