Wednesday, May 12, 2010
I've been on a huge broccoli rabe kick lately- for more than just the vitamins A, C, and K and it's potassium and iron. I actually really enjoy the slight bitterness that turns some people off from the greens. I've been buying containers of steamed broccoli rabe at the buffet in my local grocery store, and ordering it at restaurants (Mario Batali's restos serve chopped broccoli rabe with chili peppers and ricotta salata- perfection!), and of course, making it at home- this is just one of many ways you could prepare broccoli rabe! I decided to leave the stalks and leaves long- though you can chop yours if you prefer- and serve with long pappardelle pasta. I used marinated artichokes to balance out the bitterness of the rabe, but you could also use sun-dried tomatoes or roasted red pepper strips. This will make a light, spring supper for 4
* 1 pkg. fresh pappardelle
* 1/2 cup low sodium vegetable stock
* 3 cloves garlic, chopped
* 1 large bunch broccoli rabe, ends trimmed
* 1/4 tsp. red pepper flakes
* salt & pepper to taste
* 1 tbsp. extra virgin olive oil
* 5 marinated artichokes, chopped
* 1/3 cup parmigiano reggiano (or your fave grating cheese), shredded
1) In a large skillet, bring vegetable stock to a boil; reduce to a simmer, add garlic, and cook for 2 minutes. Add broccoli rabe by the handful, slowly adding as leaves are reduced and stalks are slightly softened, cooking for about 8 minutes. Stir in red pepper flakes, salt, pepper, and olive oil, if desired, for flavor.
2) As broccoli rabe cooks, bring a large pot of salted water to a boil. Cook pappardelle for 3 to 5 minutes until al dente, stirring occasionally. Drain pasta.
3) Add cooked pasta and chopped artichokes to the skillet, and toss to mix. Top with parmigiano reggiano and serve hot.