Run–don’t walk–to buy Ali Slagle’s cookbook, “I Dream of Dinner (So You Don’t Have to). It’s full of bangers like this.
I am not a huge fan of either broccoli rabe or cherry peppers, yet I made this on a whim, anyway, and I’m so glad I did. The rabe retains just enough of its bitterness to make the pie filling feel interesting and using the cherry peppers two ways–chopped and with a splash of their liquid–gives this sauce this depth of flavor you won’t be able to place (unless you’re the amazing, genius cook who made it!)
Garlic is used in the sauce and in the cheese so that you get a double dose of it, and it is soooo savory-good.
I am also so excited about using an ingredient that often sits in the fridge or pantry for months (if not years). Who the hell cooks with pepadew (or cherry) peppers these days?! *Frantically searches index for pepperonicini recipes*
I’m just blown away by this dish. I read all these recipes searching for madness, but after awhile I’m just seeing method.