Bought a large bag (like an extra-large bagged salad) bag of it on
impulse the other day. I love the stuff but haven't cooked it at home.

I'm thinking wilted in a skillet and tossed with pasta, along with some
sauteed onions and garlic and crushed red pepper flakes, and then parm?
Anything else I need to do to it?

In article .com,
"Jude" wrote:

Bought a large bag (like an extra-large bagged salad) bag of it on
impulse the other day. I love the stuff but haven't cooked it at home.

I'm thinking wilted in a skillet and tossed with pasta, along with some
sauteed onions and garlic and crushed red pepper flakes, and then parm?
Anything else I need to do to it?

I find it very bitter unless I give it a couple minutes first in boiling
water.

marcella

On 11 Nov 2006 15:25:52 -0800, "Jude" wrote:

Bought a large bag (like an extra-large bagged salad) bag of it on
impulse the other day. I love the stuff but haven't cooked it at home.

I'm thinking wilted in a skillet and tossed with pasta, along with some
sauteed onions and garlic and crushed red pepper flakes, and then parm?
Anything else I need to do to it?

Onions and garlic are always good... do you plan to saute them in
olive oil? There are lots of things you could add, including Italian
sausage.

Go to FoodTV and plug boccoli rabe into the search box. For more
alternatives use "Broccolini".

If you like anchovies and olives, Malto Mario has a recipe called
"Braised Broccoli Rabe in the Style of Puglia: Broccoli Rabe
Pugliese". I don't see why it couldn't be mixed with pasta.

Giadia does a Sauteed Broccoli Rabe that calls for raisins and
pinenuts.

Sara Moulton keeps hers simple (no cheese and just some lemon juice
sprinkled over it) Sauteed Broccoli Rabe with Garlic

Rachael Ray has one that is almost identical to what you plan to do

Broccoli Rabe and Orecchiette
Recipe courtesy Rachael Ray

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, 4 or 5 turns of the pan
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 or 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 extra-virgin olive oil, chopped
garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring
frequently. Add broccoli rabe and turn to coat them in 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.


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: 4 Stars

Episode#: TM1F13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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sf wrote:

Go to FoodTV and plug boccoli rabe into the search box. For
more alternatives use "Broccolini".

Broccolini and broccoli rabe are not the same thing. I think you might mean
"rapini."

Bob

On 11 Nov 2006 21:27:02 -0600, "Bob Terwilliger"
wrote:

sf wrote:

Go to FoodTV and plug boccoli rabe into the search box. For
more alternatives use "Broccolini".

Broccolini and broccoli rabe are not the same thing. I think you might mean
"rapini."

I know they aren't the same thing.

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sf wrote:

Broccoli Rabe and Orecchiette
Recipe courtesy Rachael Ray

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, 4 or 5 turns of the pan
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 or 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 extra-virgin olive oil, chopped
garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring
frequently. Add broccoli rabe and turn to coat them in 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.


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: 4 Stars

Episode#: TM1F13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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This turned our really well! (Although the B.R. was more like arugula
to me - it was pretty peppery in taste!)

I pretty much followed the recipe but added an onion in with the garlic
(onion never hurt a pasta dish, right?). I found about 6 oz of white
beans cooked with sage lingering in the fridge and i tossed them in as
well, to add some protein. And i subbed pecorino-romano for parm.

Served it with bruschetta made on TJs asiago-peppercorn bread.

Thanks for posting the recipe. It's a keeper.

On 13 Nov 2006 18:46:48 -0800, "Jude" wrote:

sf wrote:

Broccoli Rabe and Orecchiette
Recipe courtesy Rachael Ray

snip

Episode#: TM1F13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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See return address to reply by email

This turned our really well! (Although the B.R. was more like arugula
to me - it was pretty peppery in taste!)

I pretty much followed the recipe but added an onion in with the garlic
(onion never hurt a pasta dish, right?). I found about 6 oz of white
beans cooked with sage lingering in the fridge and i tossed them in as
well, to add some protein. And i subbed pecorino-romano for parm.

Served it with bruschetta made on TJs asiago-peppercorn bread.

Thanks for posting the recipe. It's a keeper.

Glad to hear that and it sounds like your additions were perfect!



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