At the recommendation of the New York Times (and, really, who am I to disagree), broccoli rabe was suggested as a great side dish to our parmesan crusted lamb. The bitterness and garlic bite will be a nice compliment to the tender lamb. I've also never made broccoli rabe so this is truly a weekend of firsts. Whenever I've had it though, I've always remembered its distinct flavor and taste. I'm not sure if this is a bad or good thing since it has been quite some time since I've eaten it. Guess we will find out this Sunday!
Speaking of firsts, this week has also been a big one. David and I welcomed our very first niece who has stolen our hearts already and is truly the most beautiful baby (I may be biased). I am already bombarding my sister-in-law for picture requests everyday and cannot wait to see her again! Also, on the firsts front, I am hosting my very first demonstration tomorrow given by my other sister-in-law (I am surrounded by sisters. Definitely a very lucky girl). She is bringing the products and I am taking care of the food and drinks. Since this week has been so hectic, I've naturally been trolling pinterest looking for fun yet simple appetizer recipes. If I come across anything super fun I will be sure to pass it along. Also, here is a link to our boards (here and here). Fair warning: Jen is way more Pinterest-ing than me by sheer volume alone. Happy Weekend!
Joanne
by: Giada
Ingredients
4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup raisins
Kosher salt
2 tablespoons pine nuts, toasted
Directions
Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.
4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup raisins
Kosher salt
2 tablespoons pine nuts, toasted
Directions
Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.
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