Rapini my Linguine
Okay, I didn't even use linguine. But it rhymes.
I've had a serious battle with broccoli rabe, also known as rapini. None of my cookbooks ever really told me how to make it without the greens becoming so bitter ya need a chaser. But oh how I desire the succulent and flavorful broccoli rabe that my mother used to make (that was actually vegan without the parmesan!) What a treat! Mom, if you are reading this...Thanks!
B. Rabe is actually not related at all to broccoli, but most closely to the turnip!! This makes so much sense to me based on taste, not really looks. P.S. I just re-signd up for Boston Organix so there will be so many turnip postings that you might actually start springing roots.
So here's a recipe and I will try and be as detailed as possible because this green is so delicate.
feeds 3-4
what you need: a big pot, a colander, and a big saute pan
Ingredients:
1 box or bag of rigatoni
1 big bunch of broccoli rabe
5 cloves of garlic
1/2 cup of olive oil
1 cup of reserved pasta cooking water
a couple field roast italian sausages, or homemade ones if you have time! I've posted those before.
salt
pepper
homemade parmi (like Parma! but not copyrighted, ha)
Firstly, prep the broccoli rabe. Trim the stems, cutting about 1-2 inches off depending on the size of the florets. You want to trim the greens while not disrupting the integrity of the perfect broccoli rabe floret-leaf combination. Get rid of the tough stems, keep all the leafery. The floret pieces should probably be around 2-3 inches long, depending. Once you've acquired all florets and leaves, wash thoroughly.
Now combine the broccoli rabe with lots of cold water, salt, and then put on high. IMPORTANT: Do not let the water boil! Submerge the broccoli rabe in the water and as soon as you see little bubbles forming up the side of the pot (probably around the 10 minute mark depending on your stove), drain the rapini and rinse with cold cold water. Let drain while you heat up a pan over medium high heat with the 1/2 cup olive oil. At this point, also put on your salted water for the pasta. Once the water for your pasta is boiling, start sauteeing the broccoli rabe. Just a note on sauteeing, if you see smoke coming off the oil in the pan, it's too hot and not right for sauteeing.
Add your minced garlic to the oil and let the oil be infused with garlic for a minute or two. Careful not to burn the garlic! The smaller the garlic is minced, the more flavor is going to spread over the dish. Add the broccoli rabe and sautee rather quickly, so the bright green color is at its peak. The blanching will have helped with this.
Drain your pasta, but reserve 1 cup of the salty cooking liquid. Combine the pasta, broccoli rabe mixture and pasta water in a pasta bowl and pasta pasta pasta. Sprinkle very generously with the parmi! But first I'll let you know how to make that.
jp's parmi
makes a cute little jarful
what you need: a coffee grinder!
1/4 cup sunflower seeds, raw and unsalted
3 TB nooch
a pinch of garlic powder
1 tsp sesame seeds, white
cracked red pepper flakes, to taste
fresh cracked pepper
sea salt, about a 1/2 a tsp but salt is such a personal thing, do it to taste
olive oil, about 1 TB, maybe more
Okay, this is so easy and actually very delicious. SO! Grind the sunflower seeds in your coffee grinder coarsely! Like you were making French Press coffee. Transfer to a little bowl and add the nooch, garlic powder, sesame seeds, peppers, salt and combine. Drizzle the olive oil into the mixture as you stir with a fork to assure that you won't oversaturate but will allow some of the ingredients to form little tiny sharp cheese-like crumbles. Make sure to taste to see if you need more salt.
This is wonderful because it is choc-fulla protein, vitamin Bs, folic acid, good fats, etc. and it tastes great on pasta, pizza, or if you are Aa....on buttered toast? <3
Okay! That's all for now folks! I think I might go read some vegan literature...it's been a while since I have felt like I could learn anything. But that's the silliest thing I've ever thought!
love,
jp
I've had a serious battle with broccoli rabe, also known as rapini. None of my cookbooks ever really told me how to make it without the greens becoming so bitter ya need a chaser. But oh how I desire the succulent and flavorful broccoli rabe that my mother used to make (that was actually vegan without the parmesan!) What a treat! Mom, if you are reading this...Thanks!
B. Rabe is actually not related at all to broccoli, but most closely to the turnip!! This makes so much sense to me based on taste, not really looks. P.S. I just re-signd up for Boston Organix so there will be so many turnip postings that you might actually start springing roots.
So here's a recipe and I will try and be as detailed as possible because this green is so delicate.
Rigatoni and Broccoli Rabe with Italian Sausages
feeds 3-4
what you need: a big pot, a colander, and a big saute pan
Ingredients:
1 box or bag of rigatoni
1 big bunch of broccoli rabe
5 cloves of garlic
1/2 cup of olive oil
1 cup of reserved pasta cooking water
a couple field roast italian sausages, or homemade ones if you have time! I've posted those before.
salt
pepper
homemade parmi (like Parma! but not copyrighted, ha)
Firstly, prep the broccoli rabe. Trim the stems, cutting about 1-2 inches off depending on the size of the florets. You want to trim the greens while not disrupting the integrity of the perfect broccoli rabe floret-leaf combination. Get rid of the tough stems, keep all the leafery. The floret pieces should probably be around 2-3 inches long, depending. Once you've acquired all florets and leaves, wash thoroughly.
Now combine the broccoli rabe with lots of cold water, salt, and then put on high. IMPORTANT: Do not let the water boil! Submerge the broccoli rabe in the water and as soon as you see little bubbles forming up the side of the pot (probably around the 10 minute mark depending on your stove), drain the rapini and rinse with cold cold water. Let drain while you heat up a pan over medium high heat with the 1/2 cup olive oil. At this point, also put on your salted water for the pasta. Once the water for your pasta is boiling, start sauteeing the broccoli rabe. Just a note on sauteeing, if you see smoke coming off the oil in the pan, it's too hot and not right for sauteeing.
Add your minced garlic to the oil and let the oil be infused with garlic for a minute or two. Careful not to burn the garlic! The smaller the garlic is minced, the more flavor is going to spread over the dish. Add the broccoli rabe and sautee rather quickly, so the bright green color is at its peak. The blanching will have helped with this.
Drain your pasta, but reserve 1 cup of the salty cooking liquid. Combine the pasta, broccoli rabe mixture and pasta water in a pasta bowl and pasta pasta pasta. Sprinkle very generously with the parmi! But first I'll let you know how to make that.
jp's parmi
makes a cute little jarful
what you need: a coffee grinder!
1/4 cup sunflower seeds, raw and unsalted
3 TB nooch
a pinch of garlic powder
1 tsp sesame seeds, white
cracked red pepper flakes, to taste
fresh cracked pepper
sea salt, about a 1/2 a tsp but salt is such a personal thing, do it to taste
olive oil, about 1 TB, maybe more
Okay, this is so easy and actually very delicious. SO! Grind the sunflower seeds in your coffee grinder coarsely! Like you were making French Press coffee. Transfer to a little bowl and add the nooch, garlic powder, sesame seeds, peppers, salt and combine. Drizzle the olive oil into the mixture as you stir with a fork to assure that you won't oversaturate but will allow some of the ingredients to form little tiny sharp cheese-like crumbles. Make sure to taste to see if you need more salt.
This is wonderful because it is choc-fulla protein, vitamin Bs, folic acid, good fats, etc. and it tastes great on pasta, pizza, or if you are Aa....on buttered toast? <3
Okay! That's all for now folks! I think I might go read some vegan literature...it's been a while since I have felt like I could learn anything. But that's the silliest thing I've ever thought!
love,
jp
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