Friday, November 19, 2010

Broccoli Rapini

Deliciously Italian!
     Broccoli Rapini (Broccoli Rabe) is a bit stronger in flavor than regular broccoli.  The stalks are tender and the leaves are served too.  This is a standard Italian way of cooking broccoli rapine.  Broccoli rapini can be served with bread, pasta or as is.
     Recipe:  Wash and clean a portion of broccoli rapini with cold running water. 
     Trim the ends of the stalks. 
     Heat a saute pan over medium high heat.
     Add a splash of olive oil.
     Add 2 to 3 thin sliced garlic cloves.
     When the garlic cooks to a golden color, add the broccoli rapini. 
     Toss and saute till the rapini leaves wilt.
     Add a tiny splash of chicken stock. 
     Add sea salt and black pepper.
     Add a couple pinches of oregano. 
     Saute the rapini till the stalks become cooked al dente.
     Add a generous splash of virgin olive oil. 
     Toss the broccoli rapini in the garlic olive oil sauce and then set it on a plate. 
     Leave a little bit of the garlic oil sauce in the pan.
     Add some al dente cooked penne rigati pasta to the reserved garlic oil sauce in the saute pan. 
     Toss the pasta and sauce together. 
     Set the pasta on the plate next to the broccoli rapini.
     The broccoli rapini should be cooked al dente or so it still has a slightly crisp bite.  This is a great appetizer with a very satisfying flavor!  Sliced garlic and olive oil sauce is a great combination for the strong flavor of broccoli rapini.  The penne rigate pasta is a nice accompaniment.  This is a great tasting appetizer or light meal!  Ciao Baby!  ...  Shawna

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