"Doug Kanter" > wrote in message
...
>
> "maxine in ri" > wrote in message
> ...
>> On Fri, 28 Jan 2005 23:32:05 GMT, "Doug Kanter"
>> > connected the dots and wrote:
>>
>> ~
>> ~"Ray" > wrote in message
>> ~news:2vzKd.529$qP.302@trnddc04...
>> ~> My wife recently bought something called broccoli rabe, and it was
>>
>> When it's less than perfect, try blanching it first - plunging
>> ~it into boiling water, counting to 10, and then draining it quickly.
>> Spread
>> ~it out in the strainer to release steam, preventing further cooking.
>> With
>> ~your other 2 hands, sautee garlic and a small onion VERY SLOWLY in
>> olive
>> ~oil - you should barely hear it sizzling, and it should take maybe a
>> half
>> ~hour. This will bring out lots of natural sweetness that balances the
>> ~bitterness of the vegetable. When the onions & garlic smell & taste
>> about
>> ~right, toss in the broccoli rabe and move it around just enough to
>> reheat.
>>
>> Ah, thanks Doug. The stuff at our local grocer (Andy Boy brand) says
>> to blanch, then saute with olive oil, garlic, and red pepper flakes.
>> THis is what my Italian co-worker said also. I thought the blanching
>> was a bit too much fuss, but now it makes sense.
>>
>> maxine in ri
>
> It's one more step, but at least it just makes the second pot wet, and a
> little green. :-) Not so hard to clean.
When you make broccoli rabe with penne, you will not have an extra pot to
clean, because you use the pot that you blanched the rabe in to cook your
penne in.
I was very skeptical about these instructions, so my husband made it. We
have used this recipe numerable times and have not had bitterness with the
rabe.

"In a large pot, heat salted water to boiling. Meanwhile, rinse Broccoli
Rabe and drain. Trim bottoms of stems. Cut stalks crosswise into 2-inch
pieces. Drop Broccoli Rabe into boiling salted water and blanch for 1-2
minutes. Lift Broccoli Rabe out with slotted spoon and place in colander or
strainer. Reserve water to cook the pasta."

Dee