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Broccoli Rabe

Definition: Broccoli Rabe

Broccoli rabe
Also known as broccoli raab, broccoletti, and rapini, this cabbage relative has small florets with leaves that resemble those of kale. Known for its bitter flavor, broccoli rabe is often blanched to tone down the bitterness, then sautéed with garlic and olive oil or lemon and red pepper flakes and mixed into pastas, pizzas, and other dishes. It is common in southern Italian cuisine and has gained popularity in restaurants across the US.

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superfoxml superfoxml 7 years
I serve the above recipe with roasted/pan sauteed chicken.
superfoxml superfoxml 7 years
Yeah Rachael Ray has this yummy recipe that I make for my fiance quite often:Broccoli Rabe and Orecchiette * 1/2 pound orecchiette, (little ear shaped pastas) cooked al dente * 2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches * Salt * 1/3 cup extra virgin olive oil (EVOO) * 6 to 8 cloves garlic, finely chopped * 1 full teaspoon red pepper flakes * 1/2 cup freshly grated Parmigiano-Reggiano * Black pepperPlace a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2-3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve.Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of EVOO, chopped garlic, crushed red pepper flakes and sauté for 2-3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in the garlic oil. Drain pasta, reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.
superfoxml superfoxml 7 years
Yeah Rachael Ray has this yummy recipe that I make for my fiance quite often: Broccoli Rabe and Orecchiette * 1/2 pound orecchiette, (little ear shaped pastas) cooked al dente * 2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches * Salt * 1/3 cup extra virgin olive oil (EVOO) * 6 to 8 cloves garlic, finely chopped * 1 full teaspoon red pepper flakes * 1/2 cup freshly grated Parmigiano-Reggiano * Black pepper Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes. Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2-3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of EVOO, chopped garlic, crushed red pepper flakes and sauté for 2-3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in the garlic oil. Drain pasta, reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.
ilanac13 ilanac13 7 years
you know, i had never heard of this until i started watching more and more shows on the FN. i think that it's a great change for the types of leafy greens that i normally eat especially since it's got it's own unique taste. i think that people should be open to trying it in place of a spinach or romain since it's going to give you a more rich flavor with a similar texture.
jen1975 jen1975 7 years
I just saw a delicious-looking recipe for this in Vegetarian Times, but I don't think it's widely available for those of us who live in small towns.
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