Broccoli Rabe ??

I forgot to add, no dairy. sorry
and thanks again 😄

"Bell Jar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought broccoli Rabe today at the farmers market. I have never made it
before.
The seller suggested I cook it w/ garlic, EVOO and maybe ginger then mix
w/ whole wheat pasta.
I have been googling and can't seem to find a broccoli rabe and pasta
recipe.
Anyone made such a dish? Care to share the recipe?
Thanks 🙂

I'm not sure if this is a recipe or a helpful hint, but I chop the rabe,
put it in a collander and rinse it there. Then I start the pasta. To
drain the pasta, pour out the water into the collander. The boiling
water being poured over it is all the cooking the rabe needs. Give the
collander a good shake to get rid of the excess water and return rabe
and pasta back to the pasta pot which is nice and hot. Now add a little
oil, a little garlic and perhaps some hot pepper flakes. (I'd add a
sharp, dry Italian cheese, but you said no dairy.)

I adore the flavor of rabe, but it is one of those bitter flavors that
people have strong reactions to. You might find it too strong or bitter
or peppery for your taste.

--Lia

Bell Jar said:

I bought broccoli Rabe today at the farmers market. I have never made it
before.
The seller suggested I cook it w/ garlic, EVOO and maybe ginger then mix w/
whole wheat pasta.
I have been googling and can't seem to find a broccoli rabe and pasta
recipe.
Anyone made such a dish? Care to share the recipe?
Thanks 🙂

Bell Jar said:

I bought broccoli Rabe today at the farmers market. I have never made it
before.
The seller suggested I cook it w/ garlic, EVOO and maybe ginger then mix
w/ whole wheat pasta.
I have been googling and can't seem to find a broccoli rabe and pasta
recipe.
Anyone made such a dish? Care to share the recipe?
Thanks 🙂

I've a good, very good recipe for pasta and "Broccoli Calabresi"
if you want I can give you. But I don't know this Broccoli "Rabe"
Are they, perhaps, "Cime di Rapa"? Can you send me a photo?
For my recipe I use this with a kind of fresh pasta (without eggs) called
"Orecchiette" (Typical of Italian region "Puglia"😉.

http://tinypic.com/6scjz5.jpg

Cheers.
Pandora

Quoted message said:

Pandora said:

I've a good, very good recipe for pasta and "Broccoli Calabresi"
if you want I can give you. But I don't know this Broccoli "Rabe"
Are they, perhaps, "Cime di Rapa"? Can you send me a photo?
For my recipe I use this with a kind of fresh pasta (without eggs) called
"Orecchiette" (Typical of Italian region "Puglia"😉.

Orecchiete is the only kind of pasta I make by hand.

I believe the Italian term for Broccoli Rabe is "rapini."

http://gremolata.com/images/rapini.jpg

I usually cook it with sausage and garlic, sprinkle with red pepper flakes,
and then either (a) add a white sauce to mellow it out or (b) sprinkle with
vinegar.

Bob

Bob said:

Quoted message said:

Pandora said:

I've a good, very good recipe for pasta and "Broccoli Calabresi"
if you want I can give you. But I don't know this Broccoli "Rabe"
Are they, perhaps, "Cime di Rapa"? Can you send me a photo?
For my recipe I use this with a kind of fresh pasta (without eggs)
called "Orecchiette" (Typical of Italian region "Puglia"😉.

Orecchiete is the only kind of pasta I make by hand.

I believe the Italian term for Broccoli Rabe is "rapini."

http://gremolata.com/images/rapini.jpg

I usually cook it with sausage and garlic, sprinkle with red pepper
flakes, and then either (a) add a white sauce to mellow it out or
(b) sprinkle with vinegar.

OK, going on the belief that the only stupid question is the one not asked,
here goes. :-) I am assuming that you eat leaves and all. Is this right?
I remember making it before using the whole thing, and no-one liking it.
However, I can also be sure from reading the replies thus far, that I did
not cook it properly.

Debbie

Bob' virtualgoth@die_spammer.biz said:

Pandora said:

I've a good, very good recipe for pasta and "Broccoli Calabresi"
if you want I can give you. But I don't know this Broccoli "Rabe"
Are they, perhaps, "Cime di Rapa"? Can you send me a photo?
For my recipe I use this with a kind of fresh pasta (without eggs)
called
"Orecchiette" (Typical of Italian region "Puglia"😉.

Orecchiete is the only kind of pasta I make by hand.

I believe the Italian term for Broccoli Rabe is "rapini."

http://gremolata.com/images/rapini.jpg

I usually cook it with sausage and garlic, sprinkle with red pepper
flakes,
and then either (a) add a white sauce to mellow it out or (b) sprinkle
with
vinegar.

Bob

Try a little decent Balsamic Vinegar. You might be pleasantly surprised.
It works wonders with spinach and collard greens. (Don't add too much)
--
The Brick® said that (Work harder; millions on welfare depend on you. )

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http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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Debbie said:

OK, going on the belief that the only stupid question is the one not asked,
here goes. :-) I am assuming that you eat leaves and all. Is this right?
I remember making it before using the whole thing, and no-one liking it.
However, I can also be sure from reading the replies thus far, that I did
not cook it properly.

Eat the leaves, the not-quite-opened flowers and all but the thickest of
the stalks. If people didn't like it, it is possible that they don't
like broccoli rabe. In its natural, bestest state, the vegetable is
bitter. The closest I can describe the taste is like arugula. I like
arugula too and know that many others don't.

--Lia

On Wed, 06 Jul 2005 19:32:27 GMT, "Bell Jar" <[email hidden]>

Quoted message said:

I bought broccoli Rabe today at the farmers market. I have never made it
before.
The seller suggested I cook it w/ garlic, EVOO and maybe ginger then mix w/
whole wheat pasta.
I have been googling and can't seem to find a broccoli rabe and pasta
recipe.
Anyone made such a dish? Care to share the recipe?
Thanks 🙂

The seller gave you a recipe. See above.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

"Bob" < wrote:

Pandora said:

Quoted message said:

I've a good, very good recipe for pasta and "Broccoli Calabresi"
if you want I can give you. But I don't know this Broccoli "Rabe"
Are they, perhaps, "Cime di Rapa"? Can you send me a photo?
For my recipe I use this with a kind of fresh pasta (without eggs) called
"Orecchiette" (Typical of Italian region "Puglia"😉.

Orecchiete is the only kind of pasta I make by hand.

It is very difficult to make them well! Compliments to you!

Quoted message said:

I believe the Italian term for Broccoli Rabe is "rapini."

http://gremolata.com/images/rapini.jpg

Yes, We call "Cime di Rapa" (Leaves of rapes with or without flowers).
I prefer the "Broccoli calabresi" but they are similar.

Quoted message said:

I usually cook it with sausage and garlic, sprinkle with red pepper
flakes, and then either (a) add a white sauce to mellow it out or (b)
sprinkle with vinegar.

So do I. I put oil , whole garlic and pieces of hot chili pepper in a frying
pot. then put inside vegetables, salt and....ready to eat with or without
pasta.
To eat this kind of vegetable with pasta you keep the water where the
vegetables boiled. It is more seasoned!
Ciao
pandora

try this web site...
http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm

````````````````````

Bell Jar said:

I bought broccoli Rabe today at the farmers market. I have never made it
before.
The seller suggested I cook it w/ garlic, EVOO and maybe ginger then mix w/
whole wheat pasta.
I have been googling and can't seem to find a broccoli rabe and pasta
recipe.
Anyone made such a dish? Care to share the recipe?
Thanks 🙂

We've been eating a lot of greens from our local farmer's market -- my
husband loves them, particularly collards. I've tried the broc rabe several
ways (google broccoli rabe for recipes), but the simple sautee w/garlic,
onions, olive oil goes over best. I blanch then sautee.

Now here's the wonderment: where do the greens go when they're cooked? I
swear they evaporate into the air. LOL. The very first time I put a bunch
of greens (don't remember which type) in the pan, covered and then lifted
lid: they disappeared down to a third, barely two servings. What happened?
Evaporation because the veg is mostly water? I've always wondered.

Jeanne

In article <[email hidden]>, "Jeanne

Ketterer said:

Now here's the wonderment: where do the greens go when they're
cooked? I swear they evaporate into the air. LOL. The very first
time I put a bunch of greens (don't remember which type) in the pan,
covered and then lifted lid: they disappeared down to a third,
barely two servings. What happened? Evaporation because the veg is
mostly water? I've always wondered.

Quoted message said:

Jeanne

I'm guessing that all the little fibers that keep them perky looking are
fragile and wilt--big time. I never cook spinach in anything but the
residual water from cleaning it. Wash, drain, shake, cook. I can fill
my dutch oven to more than the brim with fresh spinach and have two
servings from it by the time it's cooked.
--
-Barb, <http://www.jamlady.eboard.com> 7/01/05 Sam I Am!

Jeanne Ketterer said:

We've been eating a lot of greens from our local farmer's market -- my
husband loves them, particularly collards. I've tried the broc rabe several
ways (google broccoli rabe for recipes), but the simple sautee w/garlic,
onions, olive oil goes over best. I blanch then sautee.

Now here's the wonderment: where do the greens go when they're cooked? I
swear they evaporate into the air. LOL. The very first time I put a bunch
of greens (don't remember which type) in the pan, covered and then lifted
lid: they disappeared down to a third, barely two servings. What happened?
Evaporation because the veg is mostly water? I've always wondered.

Same with spinach and cabbage...

Try the seller's suggestion of cooking it with EVVO and garlic and
tossing with pasta. That's a great way of eating it.

My favourite way is to steam it and eat it with sliced avocado (salt
and pepper liberally). I find the avocado mellows out the bitterness.

I saute the rabe with evvo, lots of minced garlic, salt & chilli flakes

--
Take care,
SPOONS

<[email hidden]> wrote in message news:42db02b7.7997203@nntp...

Quoted message said:

Try the seller's suggestion of cooking it with EVVO and garlic and
tossing with pasta. That's a great way of eating it.

My favourite way is to steam it and eat it with sliced avocado (salt
and pepper liberally). I find the avocado mellows out the bitterness.