Penne with Broccoli Rabe

by tmartin on June 9, 2011

SUMMER OF VEGGIES – June 9 – At The Stove – Well, tonight I decided to learn how to tame that wild looking broccoli rabe (aka broccoli rapini). Did the usual web search and found much conflicting information – but there were three common themes: garlic, olive oil, and enjoy with a glass of wine!

Synthesizing the advice led to a tasty dinner of Penne with Broccoli Rabe; Miss Allegra gave it a thumbs up also. Without further ado:

1. Wash, peel, and chop broccoli rabe. (I listened to the older Italian gentleman on YouTube as he lectured his son on how to prepare it- “Peel it now and it will save you time later” he said. He was right.)

2. Boil water, add salt, add BR and cook for about 3 minutes. (I listened to the Food Network, which said boiling in salt water before sauteing took away the bitterness. )

3. Cook penne. (Yeah, I know how to do that!)

4. Heat olive oil in saute pan. Add garlic. (Everyone agrees on the olive-oil-and-garlic thing and I mean, what’s not to like about it?)

5. Remove BR from water, put it into the pan with hot oil and garlic (mmm, what a lovely scent!) and saute for a few minutes.

6. Add cooked penne. (One blog suggested adding some broth; a little pasta water did the trick too.)

7. Serve, sprinkled with parm or multi blend italian cheese. And don’t forget the glass of wine – as the rest of the web says, it provides the perfect complement. (No, Miss Allegra did not have the wine – that was just for Mom!)

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