April 28th, 2008 Posted in Recipes | 1 Comment »
I really want folks to try raab because it is so darned tasty and good for ya! Here’s everything you might want to know about broccoli raab borrowed from some fellow farmers. :
RAPINI: also called raab, broccoli rabe, cime de rape, rape and brocoletti. It’s a form of turnip green. I found a one-page article about it in Cook’s Illustrated (Jan/Feb 1999) that told me more about rapini than a shelf of vegetable cookbooks. Here’s some thoughts and recipes from Anne Yamanaka who wrote the article:
After trying several ways of blanching the greens, she decided the best was boiling 1 bunch of rapini in 3 quarts of salted water. Here’s the official recipe:
Blanched Rapini (Broccoli Raab)
adapted from Cook’s Illustrated
Using a salad spinner makes easy work of drying the cooled blanched rapini.
1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt
Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.
Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with one of the following recipes.
Rapini with garlic and red pepper flakes
2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens (above)
Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.
Rapini with Sun Dried Tomatoes and Pine Nuts
Follow recipe for Rapini with Garlic and Red Pepper Flakes, adding 1/4 cup oil-packed sun-dried tomatoes, cut into thin strips, along with garlic and red pepper flakes. Add 3 Tablespoons toasted pine nuts to skillet along with rapini greens.
Rapini with Asian Flavors
Mix 1 Tablespoon soy sauce, 1 1/2 teaspoons rice wine vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon sugar in small bowl; set aside. Follow recipe for Rapini with Garlic and Red Pepper Flakes, substituting vegetable oil for the olive oil and adding 1/2 teaspoon finely grated ginger along with garlic and red pepper flakes. Add reserved soy sauce mixture to skillet along with rapini.
What three other books had to say about rapini:
Broccoli raab is a leafy mustard green. It’s leaves and buds have a mustardy bite much like turnip greens. -The Joy of Cooking
This is an unusual medium-sharp flavored green widely grown in Italy. It has edible stems and small bud clusters. -The Victory Garden Cookbook, Marian Morash
In Roman times this ‘sprouting broccoli’ was very popular and considered a delicacy. A recipe from Apicus for broccoli raab: Mince the leaves with coriander, onion, cumin, pepper and oil, then serve them with boiled leeks, olives or pine nuts, and raisins. -The Vegetable Book by Spencer
PENNE WITH BROCCOLI RAAB, PINE NUTS, AND CURRANTS
1 lg. bunch
1/2 lb.
3 tbsp.
4 lg. cloves
1/3 cup
1/3 cup
broccoli raab
penne
olive oil
garlic, minced
currants, soaked in warm water until plump and drained
pine nuts, lightly toasted (or walnuts)
red pepper flakes (optional)
salt
freshly grated Parmesan cheese
Wash the broccoli raab well and separate the large stems and leaves. Bring several quarts of water to a boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves and blanch 1 minute. Remove the greens to a colander to drain. Reserve cooking water. Salt the greens water and add the pasta. While the pasta cooks, heat the oil in a large saute pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Add 1/4C or so of the greens/pasta water. Season to taste. Serve with Parmesan cheese. Serves 3-6
The Greens Cookbook
BROCCOLI RAAB PASTA
1 lg.
6 cloves
1 bunch
1/2 lb.
onion, thinly sliced
garlic, minced
broccoli raab
olive oil
romano cheese
red pepper flakes
salt
penne
red wine vinegar
Put on a large pot of water to boil. In a skillet, coated with olive oil, heat the onion over high heat. When onion is browning in spots, add the garlic, red pepper flakes and salt to taste. Toss briefly, then add the raab and a splash of water. Lower the heat and cook until tender, stirring frequently. Meanwhile cook pasta. Taste the raab and adjust the seasonings. Add a generous amount of olive oil and a splash of vinegar. Toss with the drained pasta and top with romano cheese.
Chez Panisse Vegetables, Alice Waters
BROCCOLI RABE AND CHICK-PEA PITA PIZZAS
2 lg. cloves
1/4 cup
1 can
1/2 cup
1 lg. bunch
1/2 tsp.
3 loaves
1/2 cup garlic, sliced thin
extra-virgin olive oil
(19-oz.) can chick-peas, rinsed and drained
water
broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)
dried hot red pepper flakes
6-inch pita, halved horizontally to form 6 rounds
freshly grated Parmesan cheese (about 2 ounces)
Preheat oven to 400¡F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.
Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.
Spread rough sides of pita with chick-pea purŽe and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entrŽe or 10 to 12 as an hors d’oeuvre.
Gourmet, December 1994
