While at the Farmer’s market yesterday I stumbled upon and purchased some bought some broccoli raab. I had only ever seen broccoli raab mentioned in my Chez Panisse Vegetables cookbook. Wikipedia tells me it is also known as Rapini Broccoli Rabe (or Raap), Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli. I decided to give it a try. A common way of cooking it is sauteing the vegetables with some olive oil and garlic. Chez Panisse has a recipe for a broccoli raab pasta, and a pizza with broccoli raab. I set out to the web for more inspiration, here’s some of what I found:
- A blog dedicated to Broccoli Raab with many recipes as well as tips for selection.
- Sautéed Broccoli Rabe with Potatoes – Leite’s culinari
- Curry Lentil Soup with Broccoli Raab – Brussel Sprouts for Breakfast
- Broccoli raab (broccoli rabe) with honey and grapes – The perfect pantry
- Sauteed Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts – Kalyn’s Kitchen
- Sautéed Broccoli Rabe – The veg kitchen
- Potato and Broccoli Rabe Casserole – Fat Free Vegan Kitchen
- Broccoli Rabe, Potato and Rosemary Pizza – Treehugger
I opted to stick to a recipe similar to the one in my Chez Panisse Cookbook. It looked like a safe bet for my first experience with raab and it turned out beautifully.
- 1 medium onion, diced
- 1 garlic scallion, sliced diagonally
- 4-6 cloves garlic, chopped
- 1 bunch broccoli raab, heavy stems removed and chopped
- Extra-virgin olive oil
- Red pepper flakes, to taste
- Salt and pepper, to taste
- ¼ cup white wine
- ¼ to ½ lb Galletti Pasta (or other shaped pasta)
- Prepare vegetables
- Cover bottom of a skillet with olive oil, saute onions until translucent.
- Prepare pasta while cooking vegetables.
- Add scallion, garlic, and red pepper, toss.
- Add broccoli raab and wine. Saute until tender, stirring and tossing frequently.
- Toss with cooked and drained pasta
I also got to use two very exciting ingredients, garlic scallions (mentioned in yesterday’s post) and a wine from my most local vineyard, Candia Vineyards. They have started expanding their sales to local grocery chains. I’m excited for them. I also used Galletti Pasta, I had never heard of it before. I found it in my pantry.
The dish is a lovely garlic and onion flavored pasta. If you don’t like onions and garlic, pick a different recipe.
It does take a fair bit of olive oil to keep the veggies fresh and light.
I suppose you could wilt the broccoli raab and serve it without pasta in a similar way. But this pasta was so interesting that I had to try it.
But it’s such a delightful dish that a little olive oil is worthwhile.
Did you notice the salt and pepper shakers? They were a wedding gift from my cousin, I’m so afraid that they will get damaged so I never use them.
If your dining partner needs cheese, Alice waters recommends romano cheese. It tastes great as a vegan dish though.
Have you ever tried broccoli raab? What’s your favorite dish to make with it? I’m out of raab myself, but I may have to buy some next time I’m at the farmer’s market.
Do you have a recipe for broccoli Raab? Link it up below.