Broccoli Rabe – is a green leafy vegetable with tiny green and yellow buds that can be found on the dinner table in almost every Italian household, Broccoli Rabe’s flavor may be described as nutty and bitter, it is also a great source of. Broccoli Rabe is extremely healthy and as it is a great source of iron, potassium and vitamin A and C. Broccoli Rabe can be prepared many different ways, boiled sautéed, paired with pasta or sausage.
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Here are a few quick recipes of how we prepare broccoli rabe at my house.
Broccoli Rabe with Lemon and Olive Oil
Ingredients:
1 bunch Broccoli Rabe
2 or 3 lemons
Extra Virgin Olive Oil
Salt and Pepper
Bring about 1 gallon of water to a boil in a stockpot. Add a heavy pinch of salt. While you are waiting for the water to boil trim about 2” of stem from the bottom on the broccoli rabe and wash the rabe under cold water. Add the broccoli rabe to the boiling water and let it cook for 3 to 4 minutes. Your cooking time will depend on the thickness of the stems. After 3 or 4 minutes remove one of the stems and cut it and taste for doneness. I prefer mine “al dente”. At this point remove the broccoli rabe from the water and put it into a colander to drain any excess water. Then arrange the broccoli rabe on a platter. Season with salt and fresh ground pepper, squeeze the juice of one lemon and drizzle with extra virgin olive oil. Serve it warm with lemon wedges around the platter.
Sautéed Broccoli Rabe with Garlic
Ingredients:
1 bunch Broccoli Rabe
3 cloves of garlic
Pinch of red pepper flakes
Extra Virgin Olive Oil
Salt and Pepper
This dish starts out just like the other preparation. Bring about 1 gallon of water to a boil in a stockpot. Add a heavy pinch of salt. While you are waiting for the water to boil trim about 2” of stem from the bottom on the broccoli rabe and wash the rabe under cold water. Then in a sauté pan add enough olive oil to coat the bottom of the pan, and begin to heat the oil. Slice the garlic thin or if you don’t like chewing on garlic in a dish, add the garlic whole and then remove it after you have browned it. You will have the flavor of the garlic without chewing on pieces of it. I love garlic so I use 6 cloves and leave them in the pan. Be careful not to burn the garlic, as it will make your dish bitter and inedible. Add the broccoli rabe to the boiling water and let it cook for 2 minutes. While the broccoli rabe is cooking add the garlic and red pepper flakes to the oil and sauté until the garlic starts to brown. After 2 minutes remove the rabe from the water, drain well and add to the sauté pan with the garlic and hot pepper flakes. Season with salt and pepper and let sauté for 5 to 7 minutes. The little bit of water left on the broccoli rabe will help make a little sauce at the bottom of the sauté pan, perfect for bread dipping. Serve hot or warm on a platter with a loaf of Italian bread.