PIADINE CON BROCCOLI DI RAPE
SICILIAN "DROWNED" BROCCOLI
ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA
ANGEL HAIR PASTA WITH BROCCOLI AND HERB BUTTER
STIR-FRIED CHINESE BROCCOLI
LEE WAN CHING'S CHINESE BROCCOLI WITH GINGER SAUCE
BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS
BROCCOLI WITH SESAME SEEDS AND DRIED RED PEPPER
DUTCHESS COUNTY BROCCOLI AND CHEESE CASSEROLE
FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
BROCCOLI DI RAPE AND GARLIC SOUP
BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS
BROCCOLI SOUP WITH CHIVE-CAYENNE OIL

PIADINE CON BROCCOLI DI RAPE


(Emilia-Romagna Flatbread with Broccoli Rabe)

A piadina is baked on a griddle, folded in half, and filled. In
Emilia-Romagna, the fillings might include saut=E9ed greens; cold meats
such as prosciutto or salami; and semisoft or soft cheeses such as
Fontina Valle d'Aosta. Piadine are usually eaten like sandwiches but
can be cut into small wedges to serve as a first course.

For dough
3 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup warm water
1/4 cup olive oil

For filling
2 pounds broccoli rabe
2 large garlic cloves
3 tablespoons olive oil
a pinch dried red pepper flakes
coarse salt to taste

Make dough:
In a food processor pulse flour, salt, and baking powder until
combined. Add water and oil and blend dough until smooth and elastic,
about 1 minute. On a lightly floured surface knead dough 1 minute. Form
dough into a ball and cover with an inverted bowl. Let dough stand at
room temperature at least 20 minutes and up to 1 hour. Dough may be
made 1 day ahead and chilled in a sealable plastic bag. Bring dough to
room temperature before proceeding.

Make filling while dough is standing:
Discard hollow stems from broccoli rabe and cut into 2-inch pieces. In
a large saucepan of boiling salted water cook broccoli rabe 5 minutes,
or until almost tender. Drain broccoli rabe in a colander.

Thinly slice garlic. In dried pan heat oil over moderately low heat
until hot but not smoking and cook garlic, stirring, until golden. Stir
in broccoli rabe, red pepper flakes, and coarse salt. Cover pan and
cook 5 minutes, or until broccoli rabe is tender. Filling may be used
hot or at room temperature.

Divide dough into 8 pieces. Cover all but 1 piece with inverted bowl.
Form remaining piece into a ball and on a lightly floured surface with
a lightly floured rolling pin roll out dough into an 8-inch round.
Transfer round to a wax paper-lined plate and cover with another sheet
of waxed paper. Roll out remaining dough pieces in same manner,
layering them between sheets of wax paper.

Heat a griddle or well-seasoned (not non-stick) skillet over moderately
high heat until a drop of water scatters and then evaporates
immediately. Cook 1 dough round until it begins to firm up and turns
golden, about 30 seconds (if round browns too quickly, reduce heat
slightly). Turn round over and cook other side until golden. Wrap round
in foil. Cook remaining dough rounds in same manner, wrapping in foil
with first round. Piadine may be kept warm, wrapped well in foil, in a
250=B0F. oven 30 minutes.

To serve, fold piadine in half and fill with broccoli rabe.

Makes 8 piadine.

SICILIAN "DROWNED" BROCCOLI


Broccoli is called sparaceddi in Sicilian. In this side dish, it is
"drowned" in a heady mixture of olive oil, onions, anchovies, olives,
red wine and cheese. While there are variations of the basic
preparation throughout Italy, food historians generally think it to be
of Sicilian origin.

2 pounds broccoli
1/2 cup olive oil
2 large white onions, thinly sliced
6 tablespoons chopped fresh parsley
4 ounces caciocavallo or sharp provolone cheese (about 3/4 cup), finely
diced
16 brine-cured black olives (such as Kalamata), pitted, coarsely
chopped
10 anchovy fillets, chopped
3/4 cup dry red wine

Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and
thinly slice lengthwise. Separate broccoli crowns into florets. Heat
olive oil in heavy large Dutch oven over medium-high heat. Add broccoli
stalks and florets, sliced onions and chopped fresh parsley and saut=E9
until onions are tender, about 10 minutes. Mix in cheese, chopped
olives and anchovy fillets. Stir mixture 2 minutes. Add dry red wine
and stir mixture to blend well. Reduce heat to low, cover Dutch oven
and simmer 45 minutes.

Uncover Dutch oven and cook broccoli until very tender and wine
evaporates, about 15 minutes longer. Season broccoli to taste with salt
and pepper and serve.

Serves 6.

ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA


Serve roasted bell peppers and olives before this hearty entr=E9e. Spoon
sliced and sugared strawberries over ricotta cheesecake to complete the
meal.

4 tablespoons extra-virgin olive oil
4 sweet or spicy Italian sausages
2 large garlic cloves, minced
1 12-ounce bunch broccoli rabe, trimmed
1 cup canned low-salt chicken broth

1/2 of 24-ounce purchased basil-garlic-seasoned polenta roll
1/4 cup grated Parmesan cheese

Heat 2 tablespoons extra-virgin olive oil in heavy large skillet over
medium heat. Add sausages. Cover skillet and cook until sausages are
brown and cooked through, about 8 minutes per side. Transfer sausages
to plate; tent with foil to keep warm. Add garlic to drippings in same
skillet and stir 30 seconds. Add broccoli rabe and 1/2 cup broth. Cover
skillet and cook until broccoli rabe is crisp-tender, about 8 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium
heat. Add polenta; mash with potato masher until smooth. Mix in
remaining 1/2 cup broth and cheese. Simmer until polenta is warmed
through, about 5 minutes. Season polenta with salt and pepper.

Spoon polenta onto 2 plates. Top with sausages and broccoli rabe.

Makes 2 servings; can be doubled.

ANGEL HAIR PASTA WITH BROCCOLI AND HERB BUTTER

1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1 garlic clove, minced

2 teaspoons olive oil
8 ounces angel hair pasta
2 cups small broccoli florets
Grated Parmesan cheese (optional)

Mix first 4 ingredients in small bowl.

Bring large pot of salted water to boil. Add 2 teaspoons olive oil. Add
pasta and cook until almost tender, about 3 minutes. Add broccoli and
boil until pasta is tender but still firm to bite and broccoli is
crisp-tender, about 1 minute longer. Drain pasta and broccoli; transfer
to large serving bowl. Add herb butter and toss well to coat. Season to
taste with salt and pepper. Serve, passing Parmesan cheese separately
if desired.

Makes 4 first-course servings.

STIR-FRIED CHINESE BROCCOLI


Pad Pak Khana

This vegetable is more about leaves and stalks than its namesake
cousin. It also has a sweeter flavor and juicier stems. All those green
buds eventually blossom into white flowers, so when you're at the
market, be sure to look for those with only a few open flowers - and
the thinner the stalk, the better.

Active time: 15 min Start to finish: 15 min

3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems
trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar

Special equipment: a large (6-qt) wok

Heat oil in wok over high heat until hot but not smoking, then stir-fry
garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and
stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and
stir-fry until broccoli is crisp-tender, 4 to 5 minutes.

Cooks' note:
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed
plastic bag.

Makes 8 servings (as part of larger meal).

LEE WAN CHING'S CHINESE BROCCOLI WITH GINGER SAUCE

Chef Lee Wan Ching of Yee Hen restaurant on Lantau Island, Hong Kong,
taught me this recipe. Traditionally ginger is always cooked with
broccoli - its warmth balances the coolness of yin vegetables such as
broccoli. Just a small amount of ginger juice intensifies the flavor of
the vegetables. To make ginger juice, grate a small amount of ginger
and then squeeze it with your fingers to extract the juice.

6 medium stalks Chinese broccoli (about 12 ounces)
1/4 cup chicken broth
1 1/2 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon ginger juice
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger

1=2E Cut the broccoli stalks in half lengthwise if more than 1/2 inch in
diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping
the stalk ends separate from the leaves. In a small bowl combine the
broth, rice wine, ginger juice, cornstarch, salt, and sugar.

2=2E Heat a 14-inch flat-bottomed wok over high heat until a bead of
water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add
the ginger, and stir-fry 10 seconds or until the ginger is fragrant.
Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the
stalks are bright green. Add the leaves and stir-fry 1 minute until the
leaves are just limp. Stir the broth mixture and swirl it into the wok.
Stir-fry 1 minute or until the sauce has thickened slightly and lightly
coats the vegetables.

Grace Young shares her tips with Epicurious:
=B7 Also known as Chinese kale or gai lum, Chinese broccoli has crunchy
stalks with tiny pale green buds and large, dark green leaves. Avoid
stalks with dried ends, open flowers, or yellow leaves, all signs of
age. Regular broccoli can be substituted, if desired. Cut the stalks
into 1/4-inch-thick pieces and cook for 1 minute before adding florets.
=B7 For grating ginger, look for the newer microplane-style graters,
which make this task a snap.

Serves 4 as part of a multicourse meal.

BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS


The peppers can be roasted and the broccoli blanched a day ahead,
leaving just the saut=E9ing to do before serving. This dish is equally
delicious served right off the stove or at room temperature.

3 large red bell peppers

4 pounds broccoli, stems trimmed, crowns cut into small florets (about
13 cups florets)
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems
trimmed, tops and leaves coarsely chopped

1/3 cup olive oil
6 large garlic cloves, thinly sliced

Char peppers directly over gas flame or in broiler until blackened on
all sides. Enclose peppers in paper bag 10 minutes. Peel and seed
peppers, then cut into 1/3-inch-wide strips. (Can be prepared 1 day
ahead. Cover and refrigerate.)

Working in batches, cook broccoli and broccoli rabe in large pot of
boiling salted water until just crisp-tender, about 3 minutes per
batch. Using large slotted spoon or strainer, transfer vegetables to
bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead.
Wrap in paper towels; enclose in resealable plastic bags and
refrigerate.)

Heat olive oil in heavy large pot over medium-high heat. Add garlic;
stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss
until coated with oil and heated through, about 5 minutes. Add bell
pepper strips; toss to blend. Season with salt and pepper. Transfer to
platter. Serve warm or at room temperature.

Makes 12 servings.

BROCCOLI WITH SESAME SEEDS AND DRIED RED PEPPER

3 tablespoons sesame seeds
3/4 teaspoon kosher salt
3/4 teaspoon dried crushed red pepper

1 1/4 pounds broccoli, cut into florets
1 tablespoon toasted sesame oil

Toast sesame seeds in heavy small skillet over medium heat until
golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds.
Place remaining sesame seeds in spice grinder. Add salt and 1/2
teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper
mixture aside.

Steam broccoli until crisp-tender, about 7 minutes. Transfer to large
bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4
teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture;
toss to combine. Serve, passing remaining sesame-red pepper mixture
separately.

Makes 4 servings.

DUTCHESS COUNTY BROCCOLI AND CHEESE CASSEROLE

4 medium-size heads broccoli
3 eggs, beaten
1 cup ricotta cheese
1/3 cup grated Cheddar cheese
1 tablespoon cornstarch diluted in 1/2 cup milk
1 medium onion, chopped
Salt and freshly ground black pepper to taste

1. Preheat the oven to 350=B0. Boil the broccoli heads in water for
about 10 minutes. Drain them, and then chop them coarsely, including
the stems.

2=2E Beat the eggs in a deep bowl, add the ricotta and cheddar cheeses
and the cornstarch-milk mixture. Mix thoroughly. Add the chopped onion,
salt, and pepper. Add the drained broccoli, mix again, and blend the
ingredients well.

3=2E Butter thoroughly an ovenproof baking dish and place the broccoli
mixture in it. Bake for about 30 minutes. Serve hot.

6 servings.

FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING


Crisp broccoli and a creamy blue cheese dressing give new life to pasta
salad.

1 pound broccoli, tops cut into 3/4-inch florets, stems cut into
1/4-inch-thick rounds
1 pound farfalle (bow-tie) pasta

3/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons white wine vinegar
8 ounces Gorgonzola cheese (about 2 cups), crumbled
6 green onions, chopped
3 celery stalks, thinly sliced
3 tablespoons chopped fresh parsley

Cook broccoli stems in large pot of boiling salted water 2 minutes. Add
florets and cook until stems and florets are crisp-tender, about 2
minutes longer. Using slotted spoon, transfer broccoli to strainer.
Refresh under cold water. Drain.

Bring same pot of water to boil. Add pasta; cook until just tender but
still firm to bite. Drain. Rinse under cold water.

Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of
Gorgonzola cheese. Using rubber spatula, mash until cheese is almost
smooth. Stir in remaining cheese. Add pasta, green onions, celery,
parsley, and broccoli; toss to coat. Season salad to taste with salt
and pepper. Cover and refrigerate until cold, about 2 hours. (Can be
made 1 day ahead. Keep refrigerated.)

Makes 8 to 10 servings.

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER


Active time: 35 min Start to finish: 45 min

1 small head broccoli (1/2 lb)
1 large boiling potato (1/2 lb)
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
l large garlic clove, finely chopped
2 tablespoons unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup heavy cream
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Discard tough lower third of broccoli stem. Peel remaining stem and
finely chop. Cut remaining broccoli into very small (1-inch) florets.
Cook florets in a large pot of boiling salted water until just tender,
2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to
stop cooking, then drain. Reserve 3 cups cooking water for chowder.

Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell
pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy
pot over moderate heat, stirring occasionally, until onion is softened,
8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook,
stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add
reserved cooking water and simmer (partially covered), stirring
occasionally, until potatoes are tender, about 10 minutes. Stir in
cream and cheese and cook, stirring, until cheese is melted, then
season with salt and pepper.

Pur=E9e about 2 cups of chowder in a blender until smooth (use caution
when blending hot liquids) and return to pot. Add florets and cook over
moderate heat, stirring occasionally, until heated through, about 2
minutes.

Makes about 6 cups or 4 servings.

BROCCOLI DI RAPE AND GARLIC SOUP


The slight bitterness of the broccoli di rape contrasts pleasantly with
the sweetness of the garlic. The pasta makes the soup more substantial.


Garlic Broth
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup (135 g) ditalini or other small pasta shape
1 medium bunch broccoli di rape, stems cut off, yellow and wilted
leaves discarded, and tops and leaves sliced across into 1/2-inch
(1-cm) pieces
fresh lemon juice, to taste
freshly grated Parmesan cheese, for serving
coarse salt, to taste, optional
freshly ground black pepper, to taste, optional

In a medium saucepan, combine the garlic broth, salt, and pepper.
Bring to a boil. Stir in the pasta and boil for 6 minutes.

Stir in the broccoli di rape and return to a boil. Lower the heat and
simmer until the broccoli di rape is tender, about 4 minutes. Remove
from the heat and stir in the lemon juice to taste. Check the seasoning
and add salt and pepper, if necessary.

Pass grated cheese at the table

Makes 8 cups (2 liters); 8 first-course servings.

GARLIC BROTH
This is really a base for other soups that can also be served on it's
own - but consider adding some jalape=F1o pepper, cilantro, and lime
juice; or diced tomato, chopped parsley, matchsticks of zucchini, and
thinly sliced basil; cooked peas and small leaves of spinach;
lemongrass, curry leaves, and lime juice; or any other seasoning group
that seems enjoyable.

3 small heads garlic, smashed and peeled
1 tablespoon olive oil
coarse salt, to taste, optional
freshly ground black pepper, to taste, optional
9 cups water

Cut the garlic cloves in half lengthwise and, if necessary, remove the
green germ growing through the center.

In a medium saucepan, heat the oil over low heat. Stir in the garlic
cloves and cook, stirring often, until the outside of the garlic is
translucent and cloves are soft, about 20 minutes. Don't let the garlic
brown.

Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and
simmer, uncovered, for 40 minutes. The garlic will be very tender. To
eat the broth on its own, season with salt and pepper to taste; or use
as a stock.

Makes 8 cup (2 liters); 8 first-course servings.

BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS


Can be prepared in 45 minutes or less.

1 3/4 pounds boiling potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets
and remaining stems peeled and sliced thin

Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil
potatoes, garlic, and water, skimming froth, until potatoes, are very
tender, about 15 minutes.

Set broiler rack about 1 inch from heat and preheat broiler.

While potatoes are boiling, in a bowl sprinkle bread with oil and salt
to taste and toss. On a baking sheet arrange bread in one layer as
close together as possible and sprinkle with half of Parmesan. Broil
bread until Parmesan is melted, about 1 minute.

Transfer potatoes with a slotted spoon to a bowl, reserving cooking
liquid in pan, and with a potato masher mash coarse. Stir potatoes and
broccoli into reserved cooking liquid and simmer, partially covered,
stirring occasionally, until broccoli is tender, about 5 minutes. Stir
in remaining Parmesan and salt and pepper to taste.

Serve soup with croutons.

Makes about 8 cups, serving 4.

BROCCOLI SOUP WITH CHIVE-CAYENNE OIL


This low-fat soup is rich in calcium and antioxidants.

1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup coarsely chopped chives
Pinch of cayenne pepper

1 medium onion, chopped
1 fresh or 2 dried Turkish bay leaves
1 pound broccoli, stems and crowns cut into 1-inch pieces (about 6
cups)
4 cups low-salt chicken broth

Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt.

Heat 1 tablespoon oil in large saucepan over medium-high heat. Add
onion and bay leaves; cook until onion is golden, stirring often, about
7 minutes. Add broccoli; stir until bright green, about 1 minute. Add
broth. Simmer until broccoli is tender, about 5 minutes. Remove bay
leaves. Cool soup slightly.

Working in batches, puree soup in blender until smooth, about 1 minute
per batch. Return soup to pot. Rewarm until hot. Season to taste with
salt and pepper.

Divide soup among 6 bowls. Drizzle with chive-cayenne oil and serve.

Recipe remix
Any remaining chive-cayenne oil is delicious drizzled over mashed
potatoes. It can also be used as a topping for steamed fish or a
dipping oil for crusty bread.

Makes 6 servings.