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November 04, 2010: Broccoli-Raab and Pasta

November 4, 2010

Yesterday, after a fun day of baby-sitting Katie, I made Barbara, Nicole, and Katie dinner. I wanted to make an Italian meal, so I made:

“Pollo al Sale” (Chicken, sealed and roasted within a salt-dough crust. At the end of roasting, the dough is broken and discarded. The crust keeps the meat moist and tender while adding a slight salt taste to the meat.)

Sautéed Broccoli-Raab with farfalle pasta, black olives, garlic, red pepper.

The broccoli-raab dish is one of my standard dishes. It’s light, healthy, and combines the slightly bitter taste of broccoli-raab with sweetness of the sautéed garlic in olive oil with the heat of red pepper with the slight salt and cheese taste of Parmesan cheese. If you’ve never used broccoli-raab before, you will find it in most grocery produce sections today. It looks a little like if broccoli had gone to seed: thin stems with small broccoli-like florets at the top. This Italian veggie is too bitter to eat raw. Just slightly blanch and sauté with olive oil.

Sautéed Broccoli-Raab

  • 1 Head Broccoli-Raab
  • 1 Box of Farfalle (‘butterfly” or “bow-tie” pasta)
  • 3 Cloves Garlic OR 1 Clove Elephant Garlic (chopped fine)
  • 1/4-1/2 C.Virgin Olive Oil
  • 1/2 Dried Red Pepper (cut into thin strips) OR 2 Red (hot) Peppers (chopped fine)
  • 1/2 Can of Medium Black Olives (pitted and quartered)
  • 1 C. Parmesan Cheese (more to taste)
  • Spices: (1/4 Teasp. of each) Coarse Salt, Pepper, Oregano, Basil

Set about 4 Qts. water to boil in large pot. Add a dribble of olive oil and 1 Tblsp. coarse salt to water. Cut the last part of stems off broccoli-rabb off (save for stock) and wash broccoil-raab well and dry slightly. Chop into pieces. When water comes to boil, blanche broccoli-raab for about a minute and remove from water with a slotted spoon, keeping the water boiling. Add pasta to pot of water for about 10 minutes until “al dente”. While pasta cooks, add broccoli-raab, spices, garlic, red peppers and olive oil to large pot and sauté for the time that the pasta cooks. Add black olives at the very end of  sauté. When pasta is done, drain well, add all ingredients to a large bowl and toss with parmesan cheese. Serve.

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4 comments

  1. hello! just wanted to let you know that this post is featured as one of “Today’s Specials” on FoodPress.com today – looks delicious, and uses an ingredient I think a lot of people don’t know how to cook with. Great job! Thanks!


    • Thank you SO much Jane! We had an AMAZING response thanks to you including us on Foodpress.com (really our best days yet.) Many more original recipes and photographs to come, in the not too distant future. Thanks for making our weekend!


  2. Yum. I can’t wait to try the Broccoli Rabe Pasta. I have been trying to find somthing using Broccoli Rabe, but this looks like the winner. Sounds delish!


  3. Oh my God, that looks delicious. It’s vegetarian too. I think I’m going to try it. Thanks for sharing. 🙂



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