Miso Carbonara With Broccoli Rabe And Red Pepper Flakes Recipes

MISO CARBONARA WITH BROCCOLI RABE AND RED-PEPPER FLAKES RECIPE

Steps:

• Set a 6- to 8-quart pot of heavily salted water over high heat; cover and bring to a boil. Meanwhile, heat a large skillet over medium heat. Add bacon and garlic; cook, stirring often, until bacon is crisp and garlic is deep golden brown, 6 to 8 minutes. Remove pan from heat, discard garlic, and pour off all but about 1 tablespoon fat; add red-pepper flakes to skillet and reserve.
• Add spaghetti to boiling water, stir quickly, return to a boil, and cook according to package directions. Add broccoli rabe to the boiling water in the last 3 minutes of cooking time (if the stems seem especially thick and tough, add the broccoli rabe in the last 4 to 5 minutes). Cook pasta and broccoli rabe until spaghetti is al dente and rabe is crisp tender; drain in colander.
• In a large bowl, whisk together eggs and egg yolk, miso, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper until smooth.
• Once the pasta and rabe are drained, heat the skillet with the bacon and fat over medium heat until warmed. Add the pasta mixture and toss with tongs until combined. Transfer the pasta mixture to the bowl with the egg mixture and toss well to coat. Add half the cheese and toss to combine. Add the rest of the cheese and toss until the pasta is coated in a silky, cheesy sauce.
• Divide pasta among four bowls, top with more Parmigiano and cracked black pepper, and serve immediately.

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)

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.

BROCCOLI RABE WITH CHERRY PEPPERS

Steps:

• Cook 2 bunches broccoli rabe in a steamer basket until tender, 7 minutes. Meanwhile, cook 2 sliced garlic cloves in a pot with 1 tablespoon olive oil until golden; add 1/4 cup sliced jarred cherry peppers and 2 tablespoons liquid from the jar. Toss in the broccoli rabe and salt and pepper. Drizzle with olive oil and top with shaved parmesan.

MISO CARBONARA

Steps:

• Cook spaghetti in a pot of salted water (add kale 3 minutes before spaghetti finish, add peas 1 minute before spaghetti finish).
• In large skillet pre-heated skillet cook sausage until cooked. Remove from skillet leaving whatever grease in skillet.
• In same skillet, add oil if needed, cook onions and garlic until cooked. Turn burner off.
• When pasta and vegetables are cooked, remove from pot and put directly into skillet with onions and garglic. Save pasta water in pot.
• In heat proof bowl mix eggs, white miso and a pinch of salt and pepper until blended. Add about a ladle (1/4 cup) hot pasta water into bowl of egg mixture, put bowl over hot pasta water pot and keep whisking.
• Add meat back into skillet with onion, pasta and vegetables.
• Pour egg mixture and chili flakes (if using) into skillet and toss to combine.
• Add more pasta water to make sauce, to taste. Salt and pepper as needed.
• Serve immediately.

ORECCHIETTE WITH BROCCOLI RABE AND RED PEPPER

Steps:

• Cut away the tough stem ends of the broccoli rabe and wash well. Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the broccoli rabe. Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop very fine. Bring the water back to a boil and add the orecchiette. Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).
• While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper. Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
• Stir 1/4 to 1/2 cup of the pasta cooking water into the greens. Drain the pasta and toss it with the greens, peppers, and cheese. Serve at once.

BROCCOLI RABE WITH GARLIC, TOMATOES, AND RED PEPPER

Steps:

• Bring 2 quarts of water to a boil. Place broccoli rabe in boiling water and cook for about 2 minutes.
• Drain. Place in ice water to cool.
• Squeeze liquid from broccoli rabe and set aside.
• Heat oil in skillet over medium heat and add garlic. Saute' for 1 minute or until lightly browned.
• Add broccoli rabe, tomatoes, and pepper. Cook 3 minutes or until tender.

LINGUINE WITH BROCCOLI RABE & PEPPERS

Steps:

• Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.