PASTA WITH BROCCOLI RABE (CIMA DI RAPA)
This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
- Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g
PENNE WITH BROCCOLI RABE, WALNUTS, AND PECORINO
Provided by Diane Rossen Worthington
Categories Cheese Pasta Vegetarian High Fiber Walnut Summer Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add leeks and sauté until golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, until slightly softened and bright green, about 3 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 1/3 cup cheese.
- Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if needed. Divide pasta among bowls. Serve, passing remaining cheese separately.
- *An Italian leafy green vegetable with scattered clusters of tiny, broccoli-like florets; available at some supermarkets and at specialty foods stores.
FUSILLI WITH CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
- Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.
CHICKEN PARMESAN WITH BROCCOLI RABE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Combine the breadcrumbs and the parsley in a medium plate, mixing thoroughly.
- Sprinkle the chicken with salt and pepper. Place the chicken in the flour to cover, then into the egg wash and finally into the breadcrumb mixture.
- Place the saute pan on medium heat, add some oil and add the chicken to pan. If the oil gets too hot it will burn the outside of the chicken before the inside cooks. Once the edges of the chicken start to brown, turn over. Top each breast with some marinara sauce and a slice of cheese.
- Place the chicken on a sheet tray and then put it in the oven. Take out the chicken when the cheese melts.
- In another pan set over medium-high heat, add some oil. Add the garlic and saute, followed by the broccoli rabe. Toss the two together in the pan. Add touch of butter to glaze and toss again.
- To serve, pour some of the remaining marinara sauce on the plate, then place some broccoli rabe in the center. Finally, place your chicken on top. Repeat for the remaining pieces of chicken.
BROCCOLI RABE WITH GARLIC AND PECORINO ROMANO CHEESE
Categories Cheese Garlic Side Sauté Low Carb Vegetarian Quick & Easy Winter Broccoli Rabe Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.)
- Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
CHICKEN AND BROCCOLI RABE WITH FUSILLI PASTA
This recipe was printed in Boston Globe's 'Ask the Chef' column this week. The recipe originates from Rino's Place in East Boston. It's pretty tasty (even my 9 year old devoured it) and gave me an excuse to try a new veggie -- broccoli rabe. I'm posting the recipe the way I made it tonight, but if you want to try the Rino's Place, full calorie version, use 5/8 C of oil instead of 1/3 C and add 4 tablespoons of butter at the same time as the wine. I made this with whole wheat fusilli -- its a bit heavier and a little nuttier tasting than regular fusilli, and offers your family a serving of whole grains. I think this dish would go well as a dish to pass or as a dish to serve for company.
Provided by Lowfat Linda
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions in a large pot of boiling, salted water.
- Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
- Return water to the heat and bring to a boil.
- Blanch broccoli rabe for two minutes, then strain and set aside.
- Dredge chicken in flour, shake off excess.
- Heat oil over medium high heat in a large saute pan and cook chicken for 1 to 2 minutes on each side or until golden brown.
- Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
- Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
- Add cooked pasta, stir to combine and remove from heat.
- Serve topped with grated cheese.
Nutrition Facts : Calories 711.1, Fat 17.1, SaturatedFat 3.2, Cholesterol 134.1, Sodium 273.2, Carbohydrate 65.9, Fiber 2.7, Sugar 1.6, Protein 65.2
FIORE WITH BROCCOLI RABE, CHICKEN, AND PECORINO CHEESE
This light and well-seasoned recipe contains more than 20% of your dietary reference intake (DRI) of iron.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 30m
Yield 4 1 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil. Immerse broccoli rabe in water 1 minute or until bright green. Remove with slotted spoon; place in a towel to keep warm. Cover pot; bring water back to a boil.
- Add pasta, and cook 12 minutes or until al dente. Meanwhile heat a large nonstick skillet over medium-high heat; add olive oil, garlic, and leek. Cook 2-3 minutes or until just golden brown. Season chicken with 1/4 teaspoon each salt and pepper. Raise heat to high, and add chicken. Cook 2-3 minutes or until well-browned. Add broccoli rabe, chicken stock, crushed red pepper, and remaining salt and pepper. Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half. Drain pasta; transfer to serving dish. Top pasta with sauce; add cheese and marjoram, and toss to combine.
Nutrition Facts : Calories 391.2, Fat 10.1, SaturatedFat 1.6, Cholesterol 36.3, Sodium 566.4, Carbohydrate 51.3, Fiber 5.7, Sugar 3, Protein 24.9
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