broccoli rabe | Saveur

Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile)

SAVEUR Editors — Mon, 18 Mar 2019 22:27:43 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops, can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.

Featured in “Roman Contorni” by Dana Bowen.

Yield: 2–4

Time: 15 minutes

¼ cup extra-virgin olive oil
1 lb. broccoli, stemmed and cut into florets
3 garlic cloves, smashed and peeled
½ tsp. crushed red chile flakes
Kosher salt

Instructions

To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.

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Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

SAVEUR Editors — Mon, 18 Mar 2019 22:36:27 +0000

Ingalls Photography

These halibut fillets are dredged in panko before pan frying, and then topped with a parsley pesto. Our recipe is adapted from the one served at the now-closed Pacific Way Bakery and Cafe in Gearhart, Oregon.

Featured in: “From Western Waters.”

Yield: serves 4

Time: 1 hour

1 cup coarsely chopped parsley
¹⁄₂ cup plus 2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1¼ lb. broccoli rabe, stems trimmed
1 lb. medium Yukon Gold potatoes, peeled and coarsely chopped
³⁄₄ cup chicken stock
10 cloves garlic 6 confit, 4 finely chopped
Pinch crushed red chile flakes
1 medium shallot, finely chopped
³⁄₄ cup all-purpose flour
2 large eggs, beaten
1 cup panko
¹⁄₂ cup grated parmesan
Four 6-oz. fillets boneless, skinless halibut, or other firm white fish, pin bones removed

Instructions

Using a small food processor or mortar and pestle, blend the parsley, ¼ cup of the oil, and salt and black pepper to taste into a smooth paste; set aside.
To a microwave-safe bowl, add the potatoes and ¼ cup of water. Cover tightly and microwave on high until tender when pierced with a fork, about 5 minutes. Drain, return to the bowl, and add the stock, confit garlic, and salt and black pepper to taste. Mash until smooth, cover tightly with foil, and set aside.
To a large cast-iron skillet set over medium-high heat, add 2 tablespoons of the oil, the finely chopped garlic, and the chile flakes and shallot and cook until softened, about 1 minute. Add the rabe and salt and black pepper to taste and cook, stirring occasionally, until tender and lightly browned in spots, 4–6 minutes. Transfer to a plate, cover tightly with foil, and set aside. Wipe out the skillet and return it to the stove.
In a shallow bowl or pie plate, place the flour. In another shallow bowl, beat the eggs. In a third shallow bowl, whisk together the panko and parmesan. Season the halibut with salt and black pepper, then dredge each fillet in the flour, dip in the egg, and coat in the panko mixture; transfer to a plate by the stove.
To the empty skillet, add the remaining oil and turn the heat to medium. When hot and shimmering, add the fish and cook, turning once, until golden brown and cooked through, 5–7 minutes.
To serve, divide the mashed potatoes, rabe, and halibut among 4 plates, then spoon the reserved parsley sauce over the fish.

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Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce

Stacy Adimando — Wed, 24 Apr 2019 18:49:33 +0000

Steamed clams in a light white wine-tomato sauce are studded with verdant pieces of broccoli rabe and crunchy bits of prosciutto in this easy skillet supper. Linda Pugliese

Fresh, juicy clams meet assertive, pleasantly bitter broccoli rabe in this quick one-pan dish from SAVEUR editor-in-chief Stacy Adimando’s cookbook Piatti. Using only the broccoli rabe florets and little of their fibrous stems, and nestling the pieces in a little tomato sauce, white wine, and the salty brine from the clams tames some of the vegetable’s pungency. The surprisingly delicious combination is best served straight out of the skillet, on the coffee table, with a bottle of good wine.

Reprinted from Piatti by Stacy Adimando with permission by Chronicle Books, 2019.

Equipment

Yield: serves 4

Time: 30 minutes

1 tsp. kosher salt
2 lb. littleneck clams or similar small clams, such as Manila, cleaned
¼ cup canned tomato purée
2 Tbsp. dry white wine
1 Tbsp. finely chopped garlic
¼ cup extra-virgin olive oil
4 thin slices prosciutto (about 1 oz.)
¼ medium yellow onion, chopped (packed ¼ cup)
3 packed cups broccoli rabe, a mix of florets and leaves (no thick stems) (about 3¾ oz.)
Freshly ground black pepper
Crushed red chile flakes, for serving
Crusty bread, for serving

Instructions

Purge the clams to remove any excess sand: Fill a large bowl halfway with cold water and stir in the salt. Add the clams (they should be fully submerged) and transfer to the refrigerator for at least 15 minutes and up to 40. Using a slotted spoon or your hands, transfer the clams to a strainer, leaving the sand behind in the bowl, and rinse with cool water.
Set a paper towel–lined plate by the stove. In a medium bowl, stir together the tomato purée, wine, and garlic. Set the bowl by the stove.
In a large skillet with a lid over medium-high heat, add the oil. Once the oil is hot, add the prosciutto and cook, turning occasionally with tongs, until lightly browned on both sides, 4 to 5 minutes. Quickly transfer the prosciutto to the prepared plate and lower the heat to medium.
Add the onion to the skillet and cook, stirring constantly, for 30 seconds. Stir in the tomato mixture, then stir in the clams. Cover the pan and cook, shaking the pan occasionally, until the clams open, 5 to 6 minutes. Add the broccoli rabe and a generous amount of black pepper. Stir to help nestle the broccoli rabe into the sauce. Cover the pan again and cook until the broccoli rabe florets are firm-tender and bright green, 3 to 4 minutes. Remove the lid and discard any clams that did not open.
Crumble the prosciutto over the top. Serve warm with chile flakes and bread.

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Spring Vegetable Hash

Organic — Mon, 18 Mar 2019 22:22:55 +0000

Saveur. Saveur

This hash, which comes from Egg in Williamsburg, uses hash browns in place of eggs to mimic an omelet.

SERVES 4

INGREDIENTS

1 tbsp. unsalted butter
4 radishes, trimmed and cut into wedges
2 tbsp. olive oil
1 lb. broccoli rabe, trimmed and cut into 1″ pieces
Kosher salt and freshly ground black pepper, to taste
½ tsp. fresh lemon juice
5 cups shredded hash browns
½ cup aged gouda
4 scallions, roughly chopped
Eggs, for serving (optional)
Salad, for serving (optional)

INSTRUCTIONS

Heat butter until foamy in an 8″ skillet over medium-high; add radishes and cook until golden, 2–3 minutes. Season with salt and pepper and, using a slotted spoon, transfer to a bowl. Wipe pan clean and add oil; working in batches, cook broccoli, lemon juice, salt, and pepper, until lightly seared, about 10 minutes. Remove from heat and transfer broccoli to bowl with radishes. Working with 1¼ cups hash brown at a time, smash hash browns in pan until lightly browned and crispy, 5 minutes; sprinkle 2 tbsp. cheese over hash and cook 1 minute more. Scatter with ¼ of the reserved vegetables and ¼ of the scallions; cook 1 minute more. Fold in half and transfer to a plate. Repeat with remaining ingredients; serve with eggs or a salad, if you like.

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Broccoli Rabe with White Beans and Preserved Lemon

Organic — Mon, 18 Mar 2019 22:39:21 +0000

Rachel Dolfi

The bitter bite of broccoli rabe is tempered by creamy cannellini beans and brightened by salty preserved lemon. A quick and pretty 1-pan side dish, this is easy to scale up for a crowd; unlike softer, more watery greens, rabe retains plenty of volume after cooking. Look for greens with healthy-looking stems and dark green florets.

What You Will Need

Yield: serves 4-6

Time: 45 minutes

¹⁄₄ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 medium shallots, quartered and sliced ¼-inch-thick (¾ cup)
4 large garlic cloves, thinly sliced (3 Tbsp.)
1 tbsp. plus 1½ tsp. chopped preserved lemon
¹⁄₄ tsp. chile flakes
1 lb. broccoli rabe, stems trimmed (8 cups)
1 ¹⁄₂ cups chicken or vegetable stock
One 15-oz. can cannellini beans, drained and rinsed (1½ cups)
1-2 tbsp. fresh lemon juice, divided
¹⁄₄ cup Parmigiano-Reggiano, shaved into wide ribbons with a vegetable peeler
Kosher salt
Freshly ground black pepper

Instructions

In a large, heavy-bottomed pot set over medium heat, add 3 tablespoons of the oil. Once hot, add the shallots and a pinch of kosher salt. Cook, stirring occasionally, until soft and translucent, 3–4 minutes. Add the garlic, preserved lemon, and chile flakes and continue cooking until the garlic is soft and fragrant, 2–3 minutes more. Add the broccoli rabe and stock, and bring the stock to a boil. Adjust the heat to maintain a strong simmer. Partially cover the pan and cook, tossing the greens once or twice, until the leaves of the broccoli have wilted and the stems are almost tender, 10–15 minutes. Remove the lid and stir in the beans, the remaining 3 tablespoons of olive oil, and 1 tablespoon of lemon juice. Season with kosher salt, freshly ground pepper, and additional lemon juice to taste, and cook, uncovered, until the juices are slightly reduced and the rabe stems are fully tender, about 5 minutes more.
Transfer the broccoli rabe and its cooking juices to a deep platter. Drizzle with olive oil, top with freshly ground pepper and Parmigiano, and serve.

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7 Reasons We Love Broccoli Rabe

SAVEUR Editors — Mon, 18 Mar 2019 22:50:26 +0000

Photography by Signe Birck

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Chicken and Broccoli Rabe Stromboli

Get the recipe for Chicken and Broccoli Rabe Stromboli

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

Broccoli Rabe and Italian Sausage Fried Ravioli

Beef Braised with Tomatoes and Cloves

The post 7 Reasons We Love Broccoli Rabe appeared first on Saveur.

White Bean Soup with Fennel Seeds and Broccoli Rabe

David Tanis — Mon, 18 Mar 2019 22:20:16 +0000

Photography by Ryan Liebe

This kind of luscious puréed bean soup is made all over Italy with white beans or fava beans. It can be made a day or two in advance, but cook the greens just before serving.

Featured in: David Tanis is Crazy for Beans

Yield: serves 6-8

Time: 1 hour 30 minutes

2 ¹⁄₂ cups dried Great Northern white beans, soaked overnight and drained
¹⁄₄ cup extra-virgin olive oil, plus more for drizzling
¹⁄₂ tsp. whole fennel seeds, coarsely crushed
1 large yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1 lb. broccoli rabe, dandelion greens, or Swiss chard, cut into 2-inch pieces
¹⁄₄ tsp. crushed red chile flakes
4 cloves garlic, minced

Instructions

In a 4-qt. saucepan, combine the beans with 6 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook the beans until just tender, about 20 minutes. Drain the beans and reserve 2 cups of their cooking liquid.
In a large saucepan, heat 2 tablespoons olive oil over medium. Add the fennel seeds and onion and cook, stirring, until soft, about 10 minutes. Stir in the beans and 6 cups fresh water, season with salt and pepper, and bring to a boil. Reduce the heat to maintain a simmer and cook until the beans are falling apart, about 25 minutes. Using an immersion blender or working in batches with a standard blender, purée the soup until smooth. Stir in the reserved cooking liquid, season with salt and pepper, and keep warm.
Meanwhile, in a pot of boiling salted water, cook the broccoli rabe until crisp-tender and bright green, about 2 minutes. Drain the broccoli rabe and transfer to a bowl.
In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high. Add the chile flakes and garlic and cook for 2 minutes. Stir in the broccoli rabe, season with salt and pepper, and cook until warmed through, about 2 minutes. Divide the soup among bowls and top each with some of the broccoli rabe and a drizzle of more olive oil before serving.

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Broccoli Rabe Recipes

SAVEUR Editors — Mon, 24 Aug 2015 19:45:38 +0000

Photography by André Baranowski

Broccoli rabe, also known as rapini, is a slightly astringent green is particularly popular in Italian cooking. Raw or lightly cooked it can add a pleasant bitterness to a dish, while cooking it down mellows it out. Stuffed into stromboli and ravioli, blanched and sautéed, or tossed into pasta, we’ve rounded up our favorite broccoli rabe recipes.

We love pairing bitter broccoli rabe with rich pork. If you’re from the Philadelphia area, this combination is likely familiar to you—local institution DiNic’s is famous for pairing pork and rapini. The roast pork is probably their best-known offering, but we have a recipe for their decadent pulled pork, braised wine and herbs and served with provolone, hot peppers, and broccoli rabe on an Italian roll.

To balance out broccoli rabe, we turn to sweet, creamy, or tangy ingredients. To make a simple pasta, toss orecchiette with broccoli rabe and lemon zest and top with goat cheese. Or serve the vegetable with sweet golden raisins, spicy red pepper flakes, and crunchy toasted pine nuts for a side that goes well with grilled salmon or meatballs.

Stromboli is an Italian-American classic typically made with pizza dough. For our chicken and broccoli rabe stromboli with mozzarella and cherry peppers, however, we use an Italian bread dough to get a super crispy crust.

Find all of these dishes and more in our collection of broccoli rabe recipes.

Chicken and Broccoli Rabe Stromboli

Get the recipe for Chicken and Broccoli Rabe Stromboli

Roast Pork with Summer Vegetables

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

Broccoli Rabe and Italian Sausage Fried Ravioli

Orecchiette with Rapini and Goat Cheese

Pulled Pork Italiano

The post Broccoli Rabe Recipes appeared first on Saveur.

Broccoli Rabe with Pine Nuts & Golden Raisins

Organic — Mon, 18 Mar 2019 22:34:26 +0000

Photography by Signe Birck

Sweet golden raisins, red pepper flakes, and toasted pine nuts balance the bitterness of broccoli rabe in a side dish adapted from Anna Watson Carl’s cookbook The Yellow Table. It makes an excellent accompaniment to grilled salmon, pork tenderloin, or meatballs with tomato sauce.

Yield: serves 4

Kosher salt and freshly ground black pepper, to taste
1 ¹⁄₂ lb. broccoli rabe, trimmed and cut into 2-inch pieces
2 tbsp. olive oil
¹⁄₄ tsp. red pepper flakes
2 cloves garlic, thinly sliced
3 tbsp. toasted pine nuts
3 tbsp. golden raisins
1 tsp. balsamic vinegar

Instructions

Bring a large pot of salted water to a boil; cook the broccoli until bright green, about 2 minutes. Drain and transfer to a bowl of ice water; drain and spread on paper towels to dry.
Heat oil in a 12″ skillet over medium-high; cook pepper flakes and garlic until fragrant, about 1 minute. Add broccoli and cook, stirring occasionally, until crisp tender, about 3 minutes. Remove from heat and add raisins, pine nuts, balsamic, salt, and pepper. Transfer to a serving platter.

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Broccoli Rabe and Italian Sausage Fried Ravioli

Organic — Mon, 18 Mar 2019 22:20:03 +0000

Broccoli Rabe and Italian Sausage Fried Ravioli. Ingalls Photography

Prepare the dough for these giant stuffed-and-fried ravioli on the day you plan to make them. If left overnight, it will be too dry to handle. This recipe & technique first appeared with the 2015 SAVEUR 100 item Use Pasta as Dough.

Yield: makes 10

Ingredients

For the Dough

8 oz. rigatoni
1 ¹⁄₂ tsp. kosher salt
Olive oil, for greasing

For Filling and Frying

3 tbsp. olive oil
4 oz. hot or sweet Italian sausage, casing removed
2 cloves garlic, thinly sliced
8 oz. broccoli rabe, cut into 1/2" pieces
Kosher salt, to taste
3 tbsp. grated parmesan
2 hot cherry peppers, seeded and minced
10 slices deli-style mozzarella
Canola oil, for frying
1 cup flour
2 eggs, beaten
1 cup bread crumbs

Instructions

Make the dough: Bring 4 cups water to a boil in a 6-qt. saucepan. Add pasta and reduce heat to medium; cook, stirring occasionally, until pasta is very soft, about 20 minutes. Let pasta cool in water; drain completely and transfer to a food processor. Add salt and purée into a smooth, sticky dough. Divide dough between 2 sheets of greased parchment paper. Top each with another sheet of greased parchment paper and flatten; chill 30 minutes.
Make the filling: Heat 1 tbsp. oil in a 12″ skillet over medium-high. Cook sausage, stirring and breaking up into small pieces, until browned, 4–6 minutes. Transfer sausage to a colander set over a bowl; set aside. Add remaining oil to skillet. Cook garlic until golden, 1–2 minutes. Stir in broccoli rabe, salt, and 1⁄4 cup water; boil. Reduce heat to medium; cook, covered, until broccoli rabe is tender, 6–8 minutes. Transfer to colander with sausage and let filling cool. Transfer filling to a bowl; stir in parmesan and peppers.
Assemble the ravioli: Working with half the dough and using a rolling pin, roll dough 1⁄6″ thick. Remove top sheet of parchment paper; using a 4 1⁄2″ round cutter, cut out 10 circles, gathering and rerolling scraps. Place 1 slice mozzarella over each circle and top with 2 tbsp. filling. Fold circle in half and pinch edges to seal in filling.
Fry the ravioli: Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Place flour, eggs, and bread crumbs in separate shallow dishes. Working with 1 ravioli at a time, dredge in flour, dip in eggs, and coat in bread crumbs; fry until golden and crisp, 2–3 minutes. Transfer ravioli to paper towels to drain; serve hot.

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A Low-Key Comfort Food Dinner

Organic — Mon, 18 Mar 2019 22:37:33 +0000

Pearman’s Toddy

Laced with cinnamon, lemon, and Angostura bitters, this gin-based drink is a brisk, warming twist on a toddy. Get the recipe for Pearman’s Toddy »

The Menu

More About This Menu

The broccoli rabe needs time to cook, but only needs very occasional attention, so get it started as soon as possible.
The cinnamon simple syrup for the Pearman’s Toddy will keep for up to two weeks in the refrigerator. Make it ahead of time to reduce day-of preparation.
The Pearman’s Toddy can be made in a large batch. Multiply up for the amount of drinks you want to make, and then add the bitters individually to each drink once you’ve poured them out.

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