1 bunch broccoli rabe
2 pounds pork shoulder, cut into 1-inch chunks
4 cloves garlic, smashed and chopped
1 tablespoon kosher salt
1/2 tablespoon fennel pollen
1/2 tablespoon fennel seed
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan
Sausage casings, for stuffing
2 cups whole milk
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan
1/4 cup mascarpone
4 large cloves garlic, minced
1/4 cup olive oil
Two 28-ounce cans diced tomatoes
1 teaspoon crushed red pepper
5 basil leaves, cut into chiffonade
Kosher salt
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