EASY ORECCHIETTE WITH BROCCOLI RABE
Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well.
- Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.
- Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.
ORECCHIETTE WITH BROCCOLI RABE
Orecchiette with broccoli rabe is one of the signature pasta dishes from Apulia, city of Bari in particular.
Provided by Italian Recipe Book
Categories Pasta
Number Of Ingredients 7
Steps:
- Put a large pot of water to boil.
- In the meantime, wash broccoli rabe under cold running water.
- Remove all yellow and dull leaves. Trim off the bottoms of the stems to remove tough and fibrous parts.
- If some of the stems are still thick don't cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly. Chop coarsely.
- Once water is boiling add salt and broccoli rabe. Reduce the heat and cook for about 5 minutes.
- Past that time add orecchiette pasta and cook until pasta is "al dente". Verify cooking time on the directions on the package.
- Dry pasta cooks longer!
- While pasta and broccoli rabe are cooking prepare the sauce.
- In a large skillet pan add a generous splash of extra virgin olive oil, pinch of peperoncino (or fresh hot pepper), garlic cloves crushed with a flat knife and anchovy fillets.
- Cook on medium low heat stirring continuously. The sauce is ready once garlic becomes fragrant and anchovy fillets are dissolved. Remove garlic (optional). Turn off the heat.
- Drain pasta with broccoli rabe.
- Add it to a pan with the sauce. Turn on the heat and toss everything for a couple of minutes until all the flavors combine.
ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
Steps:
- Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
- Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
- Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.
ORECCHIETTE WITH BROCCOLI RABE
Categories Pasta Vegetable Side Vegetarian Quick & Easy Lunch Parmesan Broccoli Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until beginning to color, about 1 minute. Remove from heat.
- Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain. Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over. Sprinkle with cheeses and toss to coat. Season to taste with salt and pepper.
ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.
Provided by Epi Curious
Categories One Dish Meal
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a boil.
- Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
- Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
- Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.
Nutrition Facts : Calories 498.6, Fat 17.5, SaturatedFat 4.8, Cholesterol 20.7, Sodium 525.5, Carbohydrate 62.9, Fiber 5.5, Sugar 3.2, Protein 23.3
BROCCOLI RABE AND SAUSAGE WITH ORECCHIETTE
Provided by Florence Fabricant
Categories dinner, weekday, casseroles, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
- Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
- Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
- Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 25 grams, Sodium 2083 milligrams, Sugar 2 grams, TransFat 0 grams
ORECCHIETTE WITH BROCCOLI RABE
This mouthwatering recipe for orecchiette with broccoli rabe comes courtesy of Donatella Arpaia.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
Steps:
- Place sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside.
- Bring 4 quarts water to a boil in a large pot. Add salt, return to a boil and add broccoli rabe. Cook 1 minute and drain, reserving some of the cooking liquid; set aside.
- Bring a second large pot of water to a boil. Add salt, return to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain.
- Place reserved skillet over medium-high heat and add oil, broccoli rabe, garlic, and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the orecchiette. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.
ORECCHIETTE WITH BROCCOLI RABE
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In large pot, bring 4 quarts of salted water to a boil. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
- Heat 3 tablespoons of oil in large skillet over medium heat. Add chopped garlic. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe. Stir until the greens have completely wilted, about 5 minutes.
- Add pasta to boiling water, and cook until al dente. Drain pasta, and return it to pot. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly. Season to taste with salt and pepper, and serve immediately. Pass extra grated Parmesan cheese at the table.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 34 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 4 grams
BROCCOLI RABE WITH SUN DRIED TOMATOES AND ORECCHIETTE
This recipe comes from chef Robert Reischer of Tablespoon. The pasta is cooked similarly to risotto, so more liquid might be needed if the dish appears to be getting too dry. Choose a pot or pan large enough to hold all the broccoli rabe. From the San Francisco Chronicle.
Provided by Epi Curious
Categories < 60 Mins
Time 33m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large sauteuse, saute pan, or large sauce pot over medium heat, then add the olive oil.
- Add the pancetta and saute gently until some of the fat has rendered, about 4 minutes.
- Add the onions, garlic and red chile flakes to the pancetta and saute until the onions and garlic soften and turn golden, about 4 minutes. Be careful not to burn the onion and garlic or they will become bitter.
- Add the broccoli rabe to the pan. Cover and cook, stirring occasionally, until the greens begin to wilt.
- Bring the chicken stock to a simmer in a small saucepan.
- Add 1 cup of the hot chicken stock to the saute pan and bring to a boil. Add the sun-dried tomatoes and orecchiette to the pan and reduce the heat to a simmer. Continue stirring the contents of the pan and cook until the pasta becomes al dente, about 15 minutes. Slowly add more hot chicken stock, then water, as needed, to cook the pasta.
- Add the Parmesan cheese and lemon juice and season to taste with salt and freshly ground pepper. Serve immediately.
Nutrition Facts : Calories 294.6, Fat 12.7, SaturatedFat 3, Cholesterol 7.3, Sodium 248.9, Carbohydrate 35.4, Fiber 2.2, Sugar 3.5, Protein 10.8
BROWNED BUTTER ORECCHIETTE WITH BROCCOLI RABE
Broccoli rabe (rapini) is related to broccoli, but isn't the same as regular or baby broccoli. Broccoli rabe has slender stems, is mostly leaves and has a pleasantly bitter flavor. (Fast, Easy)
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cut off tough stem ends (about 1 inch) from broccoli rabe and discard. Cut remaining stems into 1-inch pieces. Cut leaves crosswise into 2-inch pieces (about 10 loosely packed cups). Cut any florets into bite-size pieces if necessary. Set aside.
- In 1-quart saucepan, heat butter over medium heat, stirring constantly, until medium golden brown. (Watch carefully because butter can brown and then burn quickly.) Remove from heat; stir in lemon juice and salt.
- Cook and drain pasta as directed on package-except add reserved broccoli rabe stems during last 5 minutes of cooking.
- Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the browned butter over medium heat. Add reserved broccoli rabe leaves and florets; cook 4 to 6 minutes, stirring frequently, until leaves are wilted. Add pasta mixture and remaining browned butter; toss to coat. Heat until hot. Sprinkle with nuts and cheese.
Nutrition Facts : Calories 450, Carbohydrate 61 g, Cholesterol 40 mg, Fat 3, Fiber 6 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 710 mg, Sugar 3 g, TransFat 1/2 g
BROCCOLI RABE AND ORECCHIETTE
Steps:
- Place a pot of water on the stove to bring to a boil for the pasta. Cover the pot to bring water to a boil. Salt the water to season it and add the orecchiette. Cook al dente, with a bite to it. Heads up: Before draining the pasta, save a ladleful of the cooking water to add to the broccoli rabe.
- Add the broccoli rabe and 2 to 3 cups water to a deep skillet. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes, until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve.
- Return the deep skillet to the stove and place it over medium heat. Add the EVOO, garlic, and red pepper flakes and sauté for 2 to 3 minutes, stirring frequently. Add the broccoli rabe and turn to coat it in garlic oil. Add the ladleful of pasta water to the skillet; it will form a sauce as it emulsifies with the EVOO. Add the pasta, grated cheese, salt, and pepper, to taste and toss. Serve immediately.
- Tidbit
- Add up to 1 pound of Italian hot or sweet bulk sausage, browned and crumbled, to make this dish stick to your ribs even more.
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- In a large pot of salted boiling water, cook the broccoli rabe until just tender, about 6 minutes. Using tongs, transfer the broccoli rabe to a work surface and let cool slightly, then coarsely chop.
- Add the pasta to the boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
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