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Monday, March 21, 2011

Don't Fear the Broccoli Rabe

Have you ever been at the grocery store and spotted something that looks kind of like broccoli, but the florets aren't tight and there are a lot of leaves on it?  Well pick it up and put it in your cart!   It's Broccoli Rabe (also known as Rapini) and this slightly bitter green is one of the best things ever.  Both in taste and for your health.  It should be perky, not wilty, with sturdy florets and clean firm green stems. 

Sauteed in some olive oil with lots of garlic, it's a beautiful side dish on it's own (or on top of a roast pork and provolone sandwich like DiNic's in Philadelphia... quite possibly the worlds most perfect sandwich).  But generally how I make it is with some pasta and Italian sausage. 

Get your big pot of water for your pasta on to boil and then take about half a pound of bulk Italian sausage (if you can't find bulk, just buy it in links and squeeze it out of the casing) and brown it in a big skillet with a little olive oil to get it moving along on medium high heat.

You can certainly use a full pound of sausage if you want.  Actually I usually do, but I'm trying to cut back on the fatty foods so I'm only using half a pound.  As it starts to brown, move it around and keep it crumbled.  You should have some big chunks and some small, but all separate and not stuck together. Reduce heat to medium and add about five (more or less, depending on your taste) chopped garlic cloves.  Mmmm garlic.   Don't give the garlic a chance to burn, that would be really bad, so as soon as you start to smell the aroma of cooking garlic, add half a cup of white wine.   I generally add wine to most of my pasta dishes, but if you don't like to cook with wine you can use chicken stock.

The wine will cook out and just leave behind beautiful flavor.  While all this is going on, your water is probably starting to boil so throw in some salt (I do it by hand but if I had to measure I'd say at least a Tablespoon if not more), and the pour in your pasta.  Traditionally, this dish uses Orecchiette pasta, or little ears, and it's a good one to use.  But alas, I didn't have any in the house so I opted for Farfalle.  Once the pasta is in the pot and you give it a good stir, take your cleaned and roughly chopped broccoli rabe and put it on top of the pasta.  You just want to blanch the rabe, which is to say, boil it for about 20 seconds or so.

After it's blanched, scoop it out and put it in the skillet with the cooked sausage.  Don't worry about draining it, the water that's left on it is just fine in the pan. 

By now the wine is all cooked down and the pan needs the moisture of the rabe.   Once all the rabe is in, add salt and pepper to taste, stir it around with the sausage and when the pasta is done, reserve about a half to one full cup of the cooking liquid and then drain the rest.  Add the pasta to the skillet and reduce heat to low.  This is why you want to use a big skillet.  Give the pasta, sausage and rabe some stirring or if you're adventurous, toss it together.  If it's too dry, add some of the pasta water to and stir again. 

Serve with a drizzle of good extra virgin olive oil on top and some grated Parmesan or Romano. Does it get any better?

Buon Cibo mia Amici.


The CFT said...

that's one of my all time favorite pasta dishes.

cath said...

I have never noticed broccoli rabe in the stores here but I will be looking now and try this. Would southern pork sausage work in this? You know I have all that Scab in my freezer...on second thought I couldn't eat it if I used Scab! :D

Kathy said...

Mine too CFT!

Cath... stick with the Italian! lol