Monday, December 6, 2010

Sauteed Broccoli Rabe

  • 3 to 4 bunches broccoli rabe (about 4 pounds total)
  • Kosher salt to taste
  • 5 tablespoons extra-virgin olive oil
  • 5 large garlic cloves, thinly sliced
  • Large pinch red pepper flakes
  • Freshly ground black pepper
Trim the stem ends of the broccoli rabe.

Quickly blanch broccoli rabe in boiling water.

Heat olive oil with the red pepper flakes and garlic in a large skillet. Drain broccoli rade and immediately add to the hot skillet tossing to coat with the oil. Season with the salt and freshly ground pepper.

This is great as a vegetable or tossed with pasta, even as a topping on a pizza.

Its great left over in an omelet. .

Combine oil, garlic and red pepper flakes in a large skillet; warm over low heat, stirring occasionally, until garlic begins to color, about 2 minutes. Add leaves and stems to pan, turning occasionally, until leaves and stems are warmed through and stems are tender, about 5 minutes. Season to taste with salt and pepper. Serve warm.

Sunday, October 31, 2010

Time to kick this blog back up! I know its been a while since I posted last........I can make all kinds of excuses but I wont bore you with them. Ive had a lot of folks after me to get this thing going again and with the Nativity fast quick upon us I figured it was time. So here goes.

On Friday night this past week I tried a new recipe out and it was a big hit. Here goes!

Pappa al Pomodoro con Fagioli

2 lg onions sliced thin
16 garlic cloves sliced thin
2 lg (28 oz) cans Italian plum tomatoes
2 lbs stale bread in about 1 inch cubes
2 cans cannellini beans drained
large bunch basil
salt & pepper
red pepper flakes
10 cups water

Saute onion and garlic in a drop or 2 of oil along with the red pepper flakes until garlic is nicely browned. Add tomatoes along with the juice from the can and half the basil. Cook over high heat breaking up the tomatoes with the back of a spoon, allowing the liquid to cook down and the tomatoes to get soft. When the tomatoes start breaking apart add the bread, lower the heat add the water and season with the salt and pepper and the rest of the basil. The bread will get thick soaking up the juice. Stir well and don't let it scorch. Cook stirring well until the bread becomes mush. Add the beans and allow to warm through.

On days when olive oil is allowed it is great with a little Extra Virgin Olive Oil drizzled on top.
This dish will certainly keep you warm!!