Italian Combo And Broccoli Rabe Pressed Hero Recipes
ITALIAN STYLE HERO
Provided by Food Network
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add meats and cheese to roll. Top with lettuce and tomato. Pour on oil and vinegar mix. Spread mustard and mayonnaise on roll, close and serve.
PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage I once read about how legendary food writer M. F. K. Fisher made a guest sit on a wrapped sandwich while they chatted so it would be perfectly pressed in time for lunch. Ha! When these sandwiches are pressed, the olive and caper mixture soaks into the bread and the cheese and garlicky broccoli rabe become really good friends. The broccoli rabe can also be served as a side dish with the olive mixture spooned on top (or you can mix the lot with cooked pasta and call it dinner). If you can't find or don't like broccoli rabe, substitute regular broccoli or any dark, leafy green such as kale.
Provided by Julia Turshen
Categories Sandwich Dinner Lunch Vegetarian Leafy Green Broccoli Rabe Mozzarella Olive
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 Tbsp of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it's fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
- In a small bowl, combine the olives, capers, vinegar, the remaining 1 Tbsp olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.
ITALIAN-STYLE BROCCOLI RABE
Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.
Provided by Brian Genest
Categories Side Dish Vegetables
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
- Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
- Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
- Transfer to a plate, top with pine nuts, and drizzle with lemon juice.
Nutrition Facts : Calories 269 calories, Carbohydrate 8.1 g, Cholesterol 0.4 mg, Fat 24.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 332.4 mg, Sugar 1.7 g
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