being one of the last persons on the planet to try this, what is the best
way to prepare it?

I don't have any meals planned around it, just thought it was time to try
it. Thanks.

Susan

orion wrote:
> being one of the last persons on the planet to try this, what is the best
> way to prepare it?
>
> I don't have any meals planned around it, just thought it was time to try
> it. Thanks.
>
> Susan
>
>

I had it in an local Ma & Pa italian restaurant. They served it with
italian sausages. It was great!

http://producepete.com/recipes/brocc...ndsausage.html

Enjoy,

Richard

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Richard Periut wrote:

> I had it in an local Ma & Pa italian restaurant. They served it with
> italian sausages. It was great!

I went to lunch today, someone order spaghetti alio olea (laugh did
I mangle that spelling) with broccoli raab. Looked good to me. I'd
make it like that any day.

Wound up in, how should I put it ... an Italian strip mall storefront
type of place. Not my usual destination. But okay. Well, turns out
the owners are from Naples, Italy. Food was pretty good, plenty of
different things you could order, not just baked stuff with red
sauce and melted cheese all over it. Many pasta/vegetable, sauce
combinations, and of course chicken/veal/whatever.

Well, holy crow, their plates were the size of ... well, bigger than
your standard keyboard. And full! With 5 people at the table, that
was a bunch of food!! Let's just say, set for dinner and lunch, at
least. Plenty of breads, and not just your usual Italian loaf.

nancy

>being one of the last persons on the planet to try this, what is the best
>way to prepare it?
>
>I don't have any meals planned around it, just thought it was time to try
>it. Thanks.
>
>Susan
It's great, if you like bitter greens you'll love rabe. Here are a couple
simple standbys to get started:

1) Orecchiette (ear shaped) pasta with broccoli rabe, garlic, anchovies and
red pepper flakes. Just clean two bunches of rabe and cut into small pieces.
Sautee anchovies (preferably salt packed then soaked), and 3 cloves of garlic
sliced in 4 tbs of olive oil. Add a pinch of red pepper flakes. Add the rabe
and sautee till tender. If the garlic starts browning too much, add a few tbs
of water and cover till the rabe is cooked through. Season with salt to taste.
Boil 6 quarts of water and add a generous amount of salt. Cook the pasta till a
little under al dente. Reserve 1/4 cup of pasta cooking water. Combine the
cooked rabe with the pasta and losen the sauce with a couple of tbs of pasta
cooking water and finish cooking the pasta until al dente in the sauce. Add a
few drops of lemon juice and a drizzle of extra virgin olive oil to finish. Add
grated pecorino cheese when serving.

2) For a side dish, just saute some sliced garlic, and chili flakes in evoo,
add rabe and saute til tender, add salt and pepper.

-Suz

Good deal, this gives me a place to start. I also liked the sausage recipe.
Is there any way to make it less bitter?


"CapnFntasy" > wrote in message
...
> >being one of the last persons on the planet to try this, what is the best
> >way to prepare it?
> >
> >I don't have any meals planned around it, just thought it was time to try
> >it. Thanks.
> >
> >Susan
> It's great, if you like bitter greens you'll love rabe. Here are a couple
> simple standbys to get started:
>
> 1) Orecchiette (ear shaped) pasta with broccoli rabe, garlic, anchovies
and
> red pepper flakes. Just clean two bunches of rabe and cut into small
pieces.
> Sautee anchovies (preferably salt packed then soaked), and 3 cloves of
garlic
> sliced in 4 tbs of olive oil. Add a pinch of red pepper flakes. Add the
rabe
> and sautee till tender. If the garlic starts browning too much, add a few
tbs
> of water and cover till the rabe is cooked through. Season with salt to
taste.
> Boil 6 quarts of water and add a generous amount of salt. Cook the pasta
till a
> little under al dente. Reserve 1/4 cup of pasta cooking water. Combine the
> cooked rabe with the pasta and losen the sauce with a couple of tbs of
pasta
> cooking water and finish cooking the pasta until al dente in the sauce.
Add a
> few drops of lemon juice and a drizzle of extra virgin olive oil to
finish. Add
> grated pecorino cheese when serving.
>
> 2) For a side dish, just saute some sliced garlic, and chili flakes in
evoo,
> add rabe and saute til tender, add salt and pepper.
>
> -Suz
>
>

Another poster has already suggested sautéing with garlic, and I agree
completely/

This is also good in Chinese stir-fried dishes.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"orion" > wrote in message
news:SxIHb.15648$7D3.6574@fed1read02...
> being one of the last persons on the planet to try this, what is the best
> way to prepare it?
>
> I don't have any meals planned around it, just thought it was time to try
> it. Thanks.
>
> Susan
>
>

>Good deal, this gives me a place to start. I also liked the sausage recipe.
>Is there any way to make it less bitter?

You can blanche the rabe in salted rapidly boiling water for about a minute,
then take it out and put it in an ice bath before sauteing. Blanching gets rid
of some of the bitterness (but not all).

In article <SxIHb.15648$7D3.6574@fed1read02>, "orion" >
wrote:

> being one of the last persons on the planet to try this, what is the best
> way to prepare it?
>
> I don't have any meals planned around it, just thought it was time to try
> it. Thanks.
>
> Susan
>
>

I like to saute it in olive oil and garlic...

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

"orion" > wrote in message
news:SxIHb.15648$7D3.6574@fed1read02...
> being one of the last persons on the planet to try this, what is the best
> way to prepare it?
>
> I don't have any meals planned around it, just thought it was time to try
> it. Thanks.
>
> Susan

Blanch in salted boiling water then shock in ice water to set the color and
stop the cooking.

The serve cold with some EVOO, salt, pepper, and a splash of red wine
vinegar.

Dimitri

"orion" > wrote:
>
>being one of the last persons on the planet to try this, what is the best
>way to prepare it?

You'd find a lot more recipes if you spelled it correctly; broccoli rabe.

Great in minestrone... also terrific in stromboli with cheese and salami.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Hello

For those of you who find raab bitter, or who may like to try a
different species of the vegetable, try a leafless, mostly head and
flower variety, available at some markets and at farmers markets. It
cooks very quickly - either sautéed or boiled - and is great in just
about any recipe mentioned on this thread.

Regards

Jerry @ The Artisan
http://www.theartisan.net

"orion" > wrote in message
news:SxIHb.15648$7D3.6574@fed1read02...
> being one of the last persons on the planet to try this, what is the
best
> way to prepare it?
>
> I don't have any meals planned around it, just thought it was time to
try
> it. Thanks.
>
> Susan
>
>

And I realized this as soon as I had pressed the enter key, but thanks for
pointing it out to me.

"PENMART01" > wrote in message
...
> "orion" > wrote:
> >
> >being one of the last persons on the planet to try this, what is the best
> >way to prepare it?
>
> You'd find a lot more recipes if you spelled it correctly; broccoli rabe.
>
> Great in minestrone... also terrific in stromboli with cheese and salami.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

So, would it be best to forgo the leaves and just use the flower/broccoli
portion?

"Jerry DeAngelis" > wrote in message
link.net...
> Hello
>
> For those of you who find raab bitter, or who may like to try a
> different species of the vegetable, try a leafless, mostly head and
> flower variety, available at some markets and at farmers markets. It
> cooks very quickly - either sautéed or boiled - and is great in just
> about any recipe mentioned on this thread.
>
> Regards
>
> Jerry @ The Artisan
> http://www.theartisan.net
>
> "orion" > wrote in message
> news:SxIHb.15648$7D3.6574@fed1read02...
> > being one of the last persons on the planet to try this, what is the
> best
> > way to prepare it?
> >
> > I don't have any meals planned around it, just thought it was time to
> try
> > it. Thanks.
> >
> > Susan
> >
> >
>
>

No, IMO. Broccoli rabe is a leafy green, so take away the leaves and you are
not left with much. If you want to try rabe, why not just cook it how it is
meant to be cooked? It is naturally bitter, yes, but that is a good thing. If
you don't like bitter flavors you may want to just stick to broccoli and forget
rabe. The previous poster who suggested the other kind of rabe, was I think
referring to broccolini, which is a different vegetable than rabe. I think you
should just try it and decide for yourself if you like the bitterness or not.

Okay, Capn, I think I'll do that. I'm developing a taste for spinach and
greens. I too may have been thinking of broccolini. I'll try just about
anything, one of my favorites has been bbq rattlesnake.

Tastes like chicken.


"CapnFntasy" > wrote in message
...
> No, IMO. Broccoli rabe is a leafy green, so take away the leaves and you
are
> not left with much. If you want to try rabe, why not just cook it how it
is
> meant to be cooked? It is naturally bitter, yes, but that is a good thing.
If
> you don't like bitter flavors you may want to just stick to broccoli and
forget
> rabe. The previous poster who suggested the other kind of rabe, was I
think
> referring to broccolini, which is a different vegetable than rabe. I think
you
> should just try it and decide for yourself if you like the bitterness or
not.

Thanks Richard, you gave me a jumping off place. Once I get the taste of it
I'll be able to be more creative.
Susan

"Richard Periut" > wrote in message
...
> orion wrote:
> > being one of the last persons on the planet to try this, what is the
best
> > way to prepare it?
> >
> > I don't have any meals planned around it, just thought it was time to
try
> > it. Thanks.
> >
> > Susan
> >
> >
>
> I had it in an local Ma & Pa italian restaurant. They served it with
> italian sausages. It was great!
>
> http://producepete.com/recipes/brocc...ndsausage.html
>
> Enjoy,
>
> Richard
>
> --
> ---------------------------------------------------------------------
>
> Dum spiro, spero. (Cicero) As long as I breathe, I hope.
>

Thanks, Louis. I can see it in stir-fry. I'm thinking something not
overpowering, like shrimp and the usual vegetables? Maybe a speck of sesame
oil and a speck of ginger?
Susan

"Louis Cohen" > wrote in message
news:0kJHb.687503$Fm2.593380@attbi_s04...
> Another poster has already suggested sautéing with garlic, and I agree
> completely/
>
> This is also good in Chinese stir-fried dishes.
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
> Bah! Humbug!
>
> "orion" > wrote in message
> news:SxIHb.15648$7D3.6574@fed1read02...
> > being one of the last persons on the planet to try this, what is the
best
> > way to prepare it?
> >
> > I don't have any meals planned around it, just thought it was time to
try
> > it. Thanks.
> >
> > Susan
> >
> >
>
>

Thanks, Nancy. I'm working up some ideas for this veggie. I've done a few
recipe searches, foodtv.com, etc. and think I'll just have to jump in and
try it.

Susan

"Nancy Howells" > wrote in message
...
> In article <SxIHb.15648$7D3.6574@fed1read02>, "orion" >
> wrote:
>
> > being one of the last persons on the planet to try this, what is the
best
> > way to prepare it?
> >
> > I don't have any meals planned around it, just thought it was time to
try
> > it. Thanks.
> >
> > Susan
> >
> >
>
> I like to saute it in olive oil and garlic...
>
> --
> Nancy Howells (don't forget to switch it, and replace the to send
mail).

Is that the same as Rapini?

>
>You'd find a lot more recipes if you spelled it correctly; broccoli rabe.
>
>Great in minestrone... also terrific in stromboli with cheese and salami.
>
>
>---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
>Sheldon
>````````````
>"Life would be devoid of all meaning were it without tribulation."
>

On Sun, 28 Dec 2003 14:11:55 -0800, "orion" > wrote:

>I don't have any meals planned around it, just thought it was time to try
>it. Thanks.
>
>Susan
>

This is my favoite

Broccoli Rabe & Sausage

1 1/2 pounds broccoli rabe (with flowers), trimmed. (Easy to find in
an Oriental food store under the name "Gai Lan", also called Chinese
Kale, Chinese Broccoli, Gai Lon, Gai Larn, Kai Laarn)
1 pound sausage
Garlic cloves, slivered (to taste)
Red pepper flakes (to taste)
2 cups chicken stock
Olive oil

Heat olive oil in a large deep skillet over medium heat.
Brown the sausage links on all sides until cooked through.
Remove the links from the pan and slice on a bias.
Add slivered garlic, red pepper flakes, stir to incorporate.
Return the sausage back to the pan, along with broccoli rabe and
chicken broth.
Sauté with the stock for 5 minutes until the rabe is wilted.
Serve.

Great with pork dishes.

On Tue, 06 Jan 2004 16:32:50 -0700, Windy
> wrote:

>On Sun, 28 Dec 2003 14:11:55 -0800, "orion" > wrote:
>
>>I don't have any meals planned around it, just thought it was time to try
>>it. Thanks.
>>
>>Susan
>>
>
>This is my favoite
>
>Broccoli Rabe & Sausage
>
>1 1/2 pounds broccoli rabe (with flowers), trimmed. (Easy to find in
>an Oriental food store under the name "Gai Lan", also called Chinese
>Kale, Chinese Broccoli, Gai Lon, Gai Larn, Kai Laarn)
>1 pound sausage
>Garlic cloves, slivered (to taste)
>Red pepper flakes (to taste)
>2 cups chicken stock
>Olive oil
>
>Heat olive oil in a large deep skillet over medium heat.
>Brown the sausage links on all sides until cooked through.
>Remove the links from the pan and slice on a bias.
>Add slivered garlic, red pepper flakes, stir to incorporate.
>Return the sausage back to the pan, along with broccoli rabe and
>chicken broth.
>Sauté with the stock for 5 minutes until the rabe is wilted.
>Serve.
>
>Great with pork dishes.
>

To much chicken stock, make that just enough to steam it so the rabe
will wilt.

BC

>From: Windy
>Date: 1/6/04 3:32 PM Pacific Standard Time
>Message-id: >
>
>On Sun, 28 Dec 2003 14:11:55 -0800, "orion" > wrote:
>
>>I don't have any meals planned around it, just thought it was time to try
>>it. Thanks.
>>
>>Susan
>>
>
>This is my favoite
>
>Broccoli Rabe & Sausage
>
>1 1/2 pounds broccoli rabe (with flowers), trimmed. (Easy to find in
>an Oriental food store under the name "Gai Lan", also called Chinese
>Kale, Chinese Broccoli, Gai Lon, Gai Larn, Kai Laarn)
>1 pound sausage

I don't think gai lan is the same as broccoli rabe. I've bought and eaten both,
and gai lan has none of the bitterness of broccoli rabe-- I just steam it and
toss or top with oyster sauce. I couldn't eat broccoli rabe that way-- it has
to be blanched (vigorously) and/or cooked with something very rich and savory
to alleviate some of the bitterness.

Jen
San Francisco

On 08 Jan 2004 04:35:11 GMT, (Blacksun21) wrote:


>I don't think gai lan is the same as broccoli rabe. I've bought and eaten both,
>and gai lan has none of the bitterness of broccoli rabe-- I just steam it and
>toss or top with oyster sauce. I couldn't eat broccoli rabe that way-- it has
>to be blanched (vigorously) and/or cooked with something very rich and savory
>to alleviate some of the bitterness.
>
>Jen
>San Francisco


Jen, you are correct

Although both are from the Mustard Family
One is Brassica Abogfabra
The other is Brassica Oleracea Italica (the bitter one)

I myself now always make my Italian Rapini with Gai Lan. . .

Hey, it looks like broccoli

:*)
BC

I like the oyster sauce idea.