AuthorMarjorie Perotti-BrewsterBroccoli Rabe or Rapini as it is sometimes called is in the broccoli family. The flowerets are smaller than conventional broccoli and the taste tends to be sharper and just a bit bitter. The stems as well as the leaves are all a tender edible part of this vegetable. It's popular throughout Mediterranean countries and served as a very tasty side dish, as part of a hearty soup, or if you add a bit more olive oil and some spicy Italian sausage as a great sauce for a classic pasta dish.
Trim the tough stems ends from the broccoli rabe. Have a large bowl filled with some water and lots of ice cubes. Bring a large pot of salted water to boil. Add the broccoli rabe and boil for 2 minutes.
Scoop the broccoli stems from the boiling water and transfer to the bowl of ice and water. As soon as the broccoli has cooled, transfer to a platter and pat dry with paper or cotton towel.
You can actually do this step several hours prior to the final sauté.
Cut the garlic cloves into thin slices, and dice the anchovy fillets.
In a sauté pan, large enough to hold the broccoli rabe in one layer, add the tablespoon of olive oil, anchovy fillets, garlic and red pepper flakes. Over medium heat "smash" the fillets until they appear almost melted into the oil. By this time the garlic should just be starting to color. Add the broccoli pieces and gently toss to coat with the anchovy infused olive oil. Continue to cook for another 4 to 5 minutes, or until the stems are cooked to the point of el dente. Correct the seasoning with salt and pepper.
NOTE: The amount of anchovy fillets and red pepper flakes may be increased or decreased to fit the flavor you desire.
Ingredients
Directions
Trim the tough stems ends from the broccoli rabe. Have a large bowl filled with some water and lots of ice cubes. Bring a large pot of salted water to boil. Add the broccoli rabe and boil for 2 minutes.
Scoop the broccoli stems from the boiling water and transfer to the bowl of ice and water. As soon as the broccoli has cooled, transfer to a platter and pat dry with paper or cotton towel.
You can actually do this step several hours prior to the final sauté.
Cut the garlic cloves into thin slices, and dice the anchovy fillets.
In a sauté pan, large enough to hold the broccoli rabe in one layer, add the tablespoon of olive oil, anchovy fillets, garlic and red pepper flakes. Over medium heat "smash" the fillets until they appear almost melted into the oil. By this time the garlic should just be starting to color. Add the broccoli pieces and gently toss to coat with the anchovy infused olive oil. Continue to cook for another 4 to 5 minutes, or until the stems are cooked to the point of el dente. Correct the seasoning with salt and pepper.
NOTE: The amount of anchovy fillets and red pepper flakes may be increased or decreased to fit the flavor you desire.