Garlic Sautéed Broccoli Rabe (aka Rapini)
Simple, healthy and delicious! This makes a nice side to a dinner of a grilled protein, such as steak or sausages. Broccoli Rabe can be a bitter green, but sautéing it with garlic after it has been blanched takes away some of its bite. Serves 4 to 6.
- 1 bunch Broccoli Rabe (aka Rapini)
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 2 to 3 cloves garlic, sliced thin
- Optional: a pinch of red pepper flakes
- Salt and pepper, to taste
- Lemon zest, optional
Directions: Bring a large pot of salted water to a boil.
Meanwhile, go through the bunch of broccolini rabe to pick out any yellowing leaves. Trim and discard the ends of the stalks, then slice the stalks in half. If some stalks are significantly larger than most, set them aside to blanch for a longer amount of time so everything achieves the same doneness.
When the water boiling, add the larger stalks of the broccoli rabe and cook for about 30 seconds before adding the rest of the bunch. Allow the greens to boil for about 1 minute to 1 minute and 30 seconds, then remove, either with a slotted spoon or drain with a colander. Shake off excess water and set aside.
In a large saute pan, heat the oil over medium heat. Add the sliced garlic and allow to cook for 30 seconds or until fragrant. Add the greens, being careful of any splatter, and cook, stirring, for about 2 minutes or until greens are hot. Remove to a serving bowl, top with lemon zest and a lemon ring, if desired, and serve warm.
Orecchiette Pasta with Broccoli Rabe & Walnut Pesto, Salvadoran Chorizo and Parmigiano Reggiano
Broccoli rabe is a bitter green that’s well loved by Sicilians and Italians. Making it into a pesto with walnuts and creamy mascarpone is nearly irresistible when mixed with pasta, parmigiano reggiano and sausage — chorizo, in this case. Adapted from a recipe by Anne Burrell. Serves 4 to 6.
- 1 bunch, about 1 lb., of broccoli rabe, tough ends of the stems removed
- Kosher salt
- 1/2 cup walnuts
- 3/4 cup freshly grated Parmigiano Reggiano
- Sigona’s Fresh Press Extra Virgin Olive Oil, about 3 Tbsp
- 1/4 cup mascarpone
- Kosher salt and freshly ground pepper, to taste
- 1/2 lb. Artesana Salvadoran ground chorizo, available at Sigona’s
- 1 pound orecchiette pasta
- Freshly grated Parmigiano Reggiano, for topping
- More Sigona’s Fresh Press Extra Virgin Olive Oil, for drizzling
Directions: Roughly chop the broccoli rabe into 1-inch pieces.
Bring a large pot of salted water to a boil. Drop the rabe into the water; stir it for about 30 seconds then use a slotted spoon to remove it. Set aside, reserving the water for cooking pasta in a few steps. Keep it at a near boil.
Set aside 1 cup of the broccoli rabe. Place remaining rabe in the bowl of a food processor; pulse until it reaches the state of a course paste. Add the walnuts and cheese; pulse until smooth. If it seems on the dry side, drizzle in olive oil, about a tablespoon at a time, with the blade running. Add the mascarpone and pulse the mixture again until combined. Season to taste with salt and pepper.
Bring the salted water back to a boil and add the pasta. Cook for 1 minute less than directed by the package. Reserve 1 cup of the pasta-cooking water when draining. Return the pasta back to the pot.
Meanwhile, in a large skillet, brown the chorizo over medium-high heat. Transfer chorizo to a plate lined with a paper towel; set aside.
To the drained pasta, add the reserved, chopped broccoli rabe, the browned chorizo and about 1/2 cup of the reserved pasta water; turn burner on to medium heat. Add about two-thirds of the broccoli rabe pesto to the mixture and stir to combine. Cook, stirring, until the pasta water has evaporated and the pesto is well incorporated and sticking to the pasta. Add a little more pesto if you wish; reserve the rest for another use.
To serve, spoon the pasta into individual bowls. Top with cheese and a generous drizzle of olive oil.