Wednesday, November 3, 2010

broccoli rabe with oil and garlic/fresh tomato sauce

broccoli rabe

This is simple Italian comfort food at its best. I will admit that the slight bitterness of broccoli rabe can be off-putting, and that it was years before I warmed to it. But now, slick with garlicy olive oil, sauteed broccoli rabe is one of the simplest and easiest things in the world.

This dish only has a handful of ingredients: the broccoli rabe, olive oil and garlic, plus salt and pepper and an optional sprinkling of grated cheese. Making it is a snap. Just get the olive oil nice and hot, toss in the chopped garlic, and then the broccoli rabe. It should still be dripping wet from being washed, so when you cover the pan it steams without burning. You cook it for maybe 8 to 10 minutes, until the leaves wilt and the stems soften. Once it's cooked through, season with salt and pepper and enjoy!

broccoli rabe with pasta in tomato sauce

Broccoli rabe is so hearty and filling that I like to make it a substantial part of the meal. In this particular instance, I just served it with a fresh tomato sauce over tiny pasta shells. I sprinkled both of them with romano cheese. It was straight-up simple Italian food, and it was really good. This is the kind of meal that isn't overly impressive or exciting, but that I am always happy to eat. Salty, garlicy, slightly bitter goodness.

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