"sf" > wrote in message
news
> On Sat, 29 Jan 2005 20:06:08 -0500, "Dee Randall"
> <deedoveyatshenteldotnet> wrote:
>
>> 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."
>
> How do you finish it off?
>
> sf

From the recipe on "Andy Boy" produce
Heat a large skillet over medium-heat. When hot, add olive oil, then olives,
garlic and pepper flakes. Cook and stir until garlic is transparent but not
brown, about 3 to 5 minutes. Add Broccoli Rabe and 1/4 cup of the reserved
water and continue to cook and stir until Broccoli Rabe is just tender,
another 3 to 5 minutes. Meanwhile, add pasta to reserved boiling water and
cook just until al dente, about 6 to 8 minutes. Drain. Add drained pasta to
Broccoli Rabe mixture and toss to mix well. Serve hot.

Dee