Broccoli Rabe with Roasted Peppers Recipe
Deliciously peppery broccoli rabe (rapini) is cooked with extra virgin olive oil and garlic, then sprinkled with Parmesan cheese to serve in this authentic Italian dish.
My only notes to this recipe - I used fire roasted red peppers, used 3 gloves of garlic (not 5) and added it all the food processor (along with the lemon juice, Parmesan and evo). I also added some toasted pine nuts at the end that I had on hand. looked so festive for Christmas!
Easy to prepare. Boiling the Broccoli Rabe takes some of the "bite" out but also leaves it saturated with water. It was tender enough in 3 minutes and I squeezed out the excess water before placing it in the skillet which helped to remove some of the excess water. The leftovers are great cold. I added a little fresh olive oil, red wine vinegar and some calamata olives and had it salad style. Delish!
Very easy and came out great! I boiled it ahead of time and finished it in a sauté pan while my meat was resting. Will make again!!
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Broccoli rabe is marinated in a fragrant garlic, anchovy, and olive oil paste, sauteed in a skillet, and served with toasted pine nuts in this wonderful Italian side dish.
Broccoli rabe, also called rapini, is known for its slightly bitter and peppery taste. Blanching it before grilling helps tone down the bitterness.
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Broccoli rabe, also known as rapini, is great fried, steamed or sautéed and a pleasant addition in pastas, soups and salads. Find over 20 broccoli rabe recipes to try.