Thank you all for your broccoli rabe ideas! So many good ones. Also, I received a few via email, which I am adding here:
1. It’s great just roasted with olive oil at 375 as a side for anything (steak, curry, etc), but my favorite thing to do is to toss roasted or braised broccoli rabe with pasta, red pepper flakes, sausage, and ricotta.
So many vibrant colors and flavors here. I love Deborah Madison's soup recipes. This one looks and sounds fantastic. Last year I made corn cob stock and used it for corn and zucchini risotto. The starch from the corn cobs makes the risotto super creamy. About broccoli rabe (rapini): I adore it, and usually braise it in olive oil and wine, with lots of garlic and hot pepper. Neapolitan "friarelli" ~ blanched and sautéed in olive oil with hot pepper and garlic (similar flavor profile) is another favorite. Very good strewn on pizza with smoked mozzarella.
First, thank you for all the wonderful recipes. Here is a good broccoli rabe recipe (Broccoli Rabe with Spicy Penut Sauce) from the Vegetarian Times. It’s very easy.
Broccoli rabe is wonderful - we usually have it at least once a week in the fall and winter. Sautéed with olive oil and garlic (and maybe a few red pepper flakes) or sautéed and then mixed with sausage and pasta. You can also cook it with white beans. A lot of recipes will call for parboiling it and then throwing it into an ice bath before sautéing but that’s not necessary if you use lots of olive oil and cook it slowly. Note that what seems like a big head of it will really become a portion for only 2-3 people. Any good real Italian cookbook should have more ideas - it’s often called rapini.
Just made your farro and butternut risotto with hulled barley and carnival squash and it was so good! I was worried that the hulled barley might not work, but I think the creaminess of the puréed squash allowed for a grain that wasn’t going to be quite so starchy. The consistency was perfect! Will definitely make again.
Sep 20, 2022·edited Sep 20, 2022Liked by Alexandra Stafford
I’ve always used broccoli raab in Martha Rose Shulman’s recipe for Papardelle with Greens and Ricotta. I’ve been making it for many years with regular boxed pasta, and you can still find the recipe on NYTimes’ archive. The recipe is in regular rotation now, and it was a lifesaver when I was a working mom with a hungry teenagers. It’s super fast, doesn’t dirty up lots of pots, uses easy-to-access ingredients, and everyone loves it, including vegetarians.
Sep 24, 2022·edited Sep 26, 2022Liked by Alexandra Stafford
Soup turned out excellent. I was a little skeptical because it seemed bland along the way, but the lime is a game changer, and enough salt does the trick. I used an immersion blender to rough it up (Samin does this in her recipe) and probably used at least a cup more broth. Such a perfect September weekend soup. Thanks!
Re broccoli rabe: do you follow Meg Cowden / Seed to Fork on Instagram? She is broccoli rabe’s biggest fan and I would guess she would have a few recipes to share!
Oh rapini! Deb Madison in the original Vegetarian Cooking for Everyone has a recipe for Beans with Broccoli Rabe and Garlic Croutons that I have loved for 20 years. Larger lima beans are perfect in this, esp when prepped as per her Beans with Aromatics. Thank you for your great ideas here (as always) and thanks also to the commenters here who've shared rapini recipes I can hardly wait to try. It's going to be a good winter.
not one thing I wouldn't dream of eating here. We completely missed corn season--in Hungary (where were/are for August/fall) it's only grown for animal feed--but I'm bookmarking coconut-corn soup for next year.
Thank you all for your broccoli rabe ideas! So many good ones. Also, I received a few via email, which I am adding here:
1. It’s great just roasted with olive oil at 375 as a side for anything (steak, curry, etc), but my favorite thing to do is to toss roasted or braised broccoli rabe with pasta, red pepper flakes, sausage, and ricotta.
2. I love the recipe on Food52. Broccoli rabe, potato and rosemary pizza.….yes of course I use your pizza dough recipe 😉😋 Here it is: https://food52.com/recipes/2611-broccoli-rabe-potato-and-rosemary-pizza
And here's my pizza dough recipe: https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/
3. For broccoli rabe, this recipe is fantastic:
https://cooking.nytimes.com/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe
Orecchiette with broccoli rabe and sausage (can be veggie sausage) is also a classic with lots of versions on the internet. This recipe has good reviews: https://cooking.nytimes.com/recipes/1020968-pasta-with-spicy-sausage-broccoli-rabe-and-chickpeas
So many vibrant colors and flavors here. I love Deborah Madison's soup recipes. This one looks and sounds fantastic. Last year I made corn cob stock and used it for corn and zucchini risotto. The starch from the corn cobs makes the risotto super creamy. About broccoli rabe (rapini): I adore it, and usually braise it in olive oil and wine, with lots of garlic and hot pepper. Neapolitan "friarelli" ~ blanched and sautéed in olive oil with hot pepper and garlic (similar flavor profile) is another favorite. Very good strewn on pizza with smoked mozzarella.
First, thank you for all the wonderful recipes. Here is a good broccoli rabe recipe (Broccoli Rabe with Spicy Penut Sauce) from the Vegetarian Times. It’s very easy.
https://www.vegetariantimes.com/recipes/broccoli-raab-with-spicy-peanut-miso-dressing/
Broccoli rabe is wonderful - we usually have it at least once a week in the fall and winter. Sautéed with olive oil and garlic (and maybe a few red pepper flakes) or sautéed and then mixed with sausage and pasta. You can also cook it with white beans. A lot of recipes will call for parboiling it and then throwing it into an ice bath before sautéing but that’s not necessary if you use lots of olive oil and cook it slowly. Note that what seems like a big head of it will really become a portion for only 2-3 people. Any good real Italian cookbook should have more ideas - it’s often called rapini.
Just made your farro and butternut risotto with hulled barley and carnival squash and it was so good! I was worried that the hulled barley might not work, but I think the creaminess of the puréed squash allowed for a grain that wasn’t going to be quite so starchy. The consistency was perfect! Will definitely make again.
https://www.bonappetit.com/recipe/broccoli-rabe-with-bulgur-and-walnuts
I’ve always used broccoli raab in Martha Rose Shulman’s recipe for Papardelle with Greens and Ricotta. I’ve been making it for many years with regular boxed pasta, and you can still find the recipe on NYTimes’ archive. The recipe is in regular rotation now, and it was a lifesaver when I was a working mom with a hungry teenagers. It’s super fast, doesn’t dirty up lots of pots, uses easy-to-access ingredients, and everyone loves it, including vegetarians.
Soup turned out excellent. I was a little skeptical because it seemed bland along the way, but the lime is a game changer, and enough salt does the trick. I used an immersion blender to rough it up (Samin does this in her recipe) and probably used at least a cup more broth. Such a perfect September weekend soup. Thanks!
Re broccoli rabe: do you follow Meg Cowden / Seed to Fork on Instagram? She is broccoli rabe’s biggest fan and I would guess she would have a few recipes to share!
From Deborah Madison’s glorious soup cookbook: Broccoli rabe/onion/garlic/can of cannellini/toasted bread. so easy and good.
And Mark Bittman in Bon Appetit, Feb 2008 (!): broc rabe/ bulgur. Cooked separately and sautéed with onion and walnuts/lemon juice and Parmesan.
ali, loved the fall salad dressing. had it for dinner with an "everything in the fridge" salad. the honey
really "sweetened" the deal. thank you for creating it and sharing it.
Oh rapini! Deb Madison in the original Vegetarian Cooking for Everyone has a recipe for Beans with Broccoli Rabe and Garlic Croutons that I have loved for 20 years. Larger lima beans are perfect in this, esp when prepped as per her Beans with Aromatics. Thank you for your great ideas here (as always) and thanks also to the commenters here who've shared rapini recipes I can hardly wait to try. It's going to be a good winter.
Thank you for sharing! Your corn cob soup sounds devine!!
Deb Perelmen (Smitten Kitchen) has two fantastic recipes for rabe- a baked pasta and a stovetop garlicky one. Highly recommend both!
not one thing I wouldn't dream of eating here. We completely missed corn season--in Hungary (where were/are for August/fall) it's only grown for animal feed--but I'm bookmarking coconut-corn soup for next year.
Broccoli rob pasta w heavy cream 😮💨