PASTA WITH BROCCOLI RABE (CIMA DI RAPA)
This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
- Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g
SALSICCIA CON CIMA DI RAPA: SAUSAGE WITH BROCCOLI RABE
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the rapini in boiling salted water for 2 to 3 minutes. Drain.
- In a saucepan, heat 4 tablespoons of extra-virgin olive oil. Add the garlic and chili peppers, and cook until the garlic is golden brown. Add the rapini to the saucepan, and saute for a few minutes. Season with salt to taste.
- In another saucepan, heat 1 tablespoon of olive oil, and add the sausages. Cook the sausage for a few minutes, turning frequently, before piercing with a knife in order to release some of the fat. If the sausages are sticking to the pan, add a few tablespoons of water instead of adding more oil. Continue cooking until the sausages are golden brown and fully cooked.
- Add the cooked sausages to the rapini, and cook together for a few minutes. Transfer the mixture to a warm plate and serve hot.
ORECCHIETTE WITH BROCCOLI RABE (ORECCHIETTE CON CIME DI RAPA)
Provided by Gianni Scappin
Categories Cheese Pasta Vegetarian Dinner Broccoli Rabe Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- 1. Trim all the leaves away from the broccoli rabe and remove the central core from each leaf. Remove the bottom 3 inches of the stem and peel the rest up to the flower buds. Rinse well in cold running water.
- 2. Bring a large pot of salted water to a boil. Add the broccoli rabe and stir to submerge. Cook, uncovered, until tender and deep green in color, 3 to 4 minutes. Using a slotted spoon or tongs, lift the greens out of the water and rinse under cold running water. Drain the leaves in a colander for a few minutes then coarsely chop them and set aside.
- 3. Bring another large pot of salted water to a boil. Add the orecchiette and stir to submerge and separate the pasta. Cook, uncovered, until the pasta is al dente, about 8 minutes. Reserve about 1/4 cup of the pasta cooking water for finishing the dish if necessary.
- 4. While the pasta is cooking, in a large skillet over moderate heat, warm the oil. Add the garlic and sauté, stirring frequently, until light golden in color, about 1 minute. Add the red pepper flakes, if using, the blanched broccoli rabe, and the reserved pasta cooking water as needed. Drain the orecchiette in a colander, shaking well to remove excess water, then add it the broccoli rabe in the skillet and toss together over moderate heat until heated through, about 1 minute.
- 5. Serve the pasta garnished with Pecorino Romano.
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