No ImageBroccoli Rabe with Caramelized Onions

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  1. Tom Halpin Jr

    Love the Broccoli Rabe ! It only takes a few extra steps but, I like to Blanche first in chicken stock, then saute, adding some roasted garlic, finish up with some lemon juice…Oh yeah ! Now when I try to replicate a Tony Lukes Italian Pork, ya gotta add some roasted peppers ….take your tongue for sleigh ride !

  2. Kevin

    That’s exactly the way I make them but in the end I give them a splash of white wine and right to the plate they go! Nice job Chef Elise!

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  3. Jenn

    Mmmmm, I fell in love with rapini (aka broccoli rabe) while in Puglia. I like to eat it with orrechiete in a garlicky, spicy, slightly bitter chicken broth. My inspired way of preparation: Rinse 1 bunch rapini greens, trim stalk ends about a half inch, and blanch in lightly salted, rapidly boiling water for a minute, strain and let cool on cutting board. Reserve 1.5 cups green blanching water and rinse pot out. In same pot, add 1 quart chicken stock, the reserved blanching liquid, and bring to a boil, add 1 pound orrechiete and simmer in stock until al dente. Do not strain pasta! Meanwhile, in a medium skillet, over medium heat, saute about 3 anchovy filets or 1.5 teaspoons of anchovy paste in a very generous amount of olive oil until nutty in fragrance. Break up filets/stir paste into the oil with wooden spoon as it transforms from ‘fishy’ to nutty. Reduce heat to as low as you can and add some red pepper flakes and 6 cloves of garlic, thinly sliced into rounds, swirling mixture until garlic is mellow and oil is well flavored. Chop rapini, stems and all, into 1 inch pieces, and toss in the olive oil over heat briefly, adding a dusting of freshly ground nutmeg. Turn off heat. Add the coated greens and olive oil to the al dente pasta and broth, stir, then serve in bowls with grated parmesan cheese and crusty bread on the side. There will be more pasta than broth, so it’s not quite soup, but make sure to include as much broth as you can. If there are left overs, the pasta will absorb most of the broth, but it’s still tasty. A quality thick pasta like orrechiete (usually use Delallo brand) can withstand this and not turn to mush, though it will get past the al dente stage.

    Wow Jenn, it sounds fabulous. Thank you! ~Elise

  4. Anna

    We just had dinner in a small restaurant in Windham, NY, and I ordered their special: broccoli rabe, white beans, and sweet Italian sausage. It would have been a great dish (and I think that it could have been, given what my husband ordered, and how good that was). The problem? The pieces were not cut up, it was a bit too mushy (chewy, honestly, I almost choked trying to chew and swallow) – and the combination of all ingredients were very bitter. Maybe he didn’t blanch the rabe beforehand, but it seemed like the beans added to the bitterness, and by the end, I was having trouble getting through it all. I don’t know if this is a traditional dish, or what, but I’d like to try rabe at home and not have a similar result. It, like collard greens, is a bit intimidating. Maybe you have to do as some have suggested, and follow the Chinese practice of using opposing flavors…hmmm.

    Broccoli rabe can be bitter. I’ve had batches that I’ve just had to throw out because neither I nor anyone at the table would eat it. Blanching should help. Also if you get a bitter bunch, try just taking a bit at a time, in between bites of other foods. ~Elise

  5. Franko American

    Broccoli Rabe…molto bene!
    Garlic and oil saute with lots of broccoli rabe leaves. Forget about the florets. Add Italian sausage cut up in 1/2″ slices. Red flakes if your like hot taste.

    My problem is I cannnot get broccoli rabe in leaves only in Whatcom county. They love florets here???
    Help out there!

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