verrip1
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Post by verrip1 on May 29, 2017 19:24:50 GMT -5
I'm going to try, tonight, broccoli rabe with fennel seed, lotsa minced garlic, herb du provence, black tellicherry pepper, and very hot flaked hot peppers. But since I'm drinking Lagunitas IPA, I'll put that in with the water instead of wine after frying in oil. Hic!
Any other ideas for spicing mixtures for broccoli rabe? Mine above is pretty standard.
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Opti
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Post by Opti on May 29, 2017 20:08:47 GMT -5
Sounds good although I'd need to go light on the flaked hot pepper. I rarely make broccoli rabe by itself. My favorite is using it with pasta and cannoli beans. Makes a good meal.
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Pants
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Post by Pants on May 29, 2017 20:20:17 GMT -5
I just did some last week with italian sausage (so that provided the fennel), oregano, chicken stick and parsnip. It was quite delicious.
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Opti
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Post by Opti on May 29, 2017 20:23:17 GMT -5
I just did some last week with italian sausage (so that provided the fennel), oregano, chicken stick and parsnip. It was quite delicious. chicken stock? |
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Pants
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Post by Pants on May 29, 2017 20:37:19 GMT -5
I just did some last week with italian sausage (so that provided the fennel), oregano, chicken stick and parsnip. It was quite delicious. chicken stock? That too. |
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verrip1
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Post by verrip1 on May 29, 2017 21:14:16 GMT -5
Thanks for the ideas!
But I didn't serve the broccoli rabe by itself. It topped off each bowl of XW egg noodles (with browned garlic, brown butter and my chicken stock) with a mix of seeds on it. Other two courses were bracciole in marinara and supremed oranges over cottage cheese.
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busymom
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Post by busymom on May 29, 2017 21:51:05 GMT -5
Yum! What time do you serve dinner?  |
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verrip1
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Post by verrip1 on May 30, 2017 11:03:27 GMT -5
About fifteen hours ago, mom.  |
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Tennesseer
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Post by Tennesseer on May 30, 2017 12:12:18 GMT -5
At an Italian restaurant many years ago, I ordered a broccoli rabe-inspired appetizer and then a main course which also contained broccoli rabe. The waiter who took my order told me I was being redundant with my choices. I asked him if I left him a one dollar bill as a tip would that be okay because if I left two one dollar bills, that would be redundant.
He took my order and said no more.
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kittensaver
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Post by kittensaver on May 30, 2017 16:03:20 GMT -5
Rabe sautéed with sausage, onion, fennel and orecchiette ("little ear" pasta) is a classic dish.
Saute chopped rabe with EVOO, finely minced shallot, a pinch of red pepper flakes and a little garlic; grill pieces of bread (or bite-sized toast rounds), top/shmear on a generous portion of fresh ricotta and top with the rabe mixture - and finish it off with a few pine nuts.
Use rabe as you would broccoli - braised, grilled, baked, steamed or in soups, stews, stir frys, quiches/savory tarts.
Use chopped rabe as you would any cooked leafy green - soups, stews, savory tarts etc.
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