Parmesan Bread Pudding With Broccoli Rabe And Pancetta Recipes

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PARMESAN BREAD PUDDING WITH BROCCOLI RABE AND PANCETTA



Parmesan Bread Pudding with Broccoli Rabe and Pancetta image

Use regular broccoli instead of broccoli rabe for a more kidfriendly version.

Provided by Mary Frances Heck

Categories     Side     Bake     Christmas     Easter     Thanksgiving     Quick & Easy     Casserole/Gratin     Parmesan     Ham     Broccoli Rabe     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 4-6 servings

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2" pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1" pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)

Steps:

  • Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
  • Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
  • Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

BAKED BROCCOLI RABE WITH PARMESAN



Baked Broccoli Rabe With Parmesan image

Broccoli rabe usually doesn't make it past a sauté pan with garlic and olive oil, nor does it need to. But the extra step of baking it in the oven with a shower of grated Parmesan on top - a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column - is one to try. Blanch the broccoli rabe until it's bright green and nearly tender, then cook it in a pan with golden toasted garlic. From there, put it in a baking dish, sprinkle with cheese, and bake until it the cheese melts, which Parmesan does unevenly - but in a good way. This is a recipe that can easily be started, stopped and picked back up later, either after the blanching or after the sautéing. It can also be served at room temperature, so despite the three-step cooking process, it's pretty flexible.

Provided by Mark Bittman

Categories     dinner, lunch, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 5

Salt
3 pounds broccoli rabe, washed and trimmed
2 to 4 tablespoons olive oil, plus some for greasing the pan
10 garlic cloves, peeled and sliced
1 cup grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
  • Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
  • Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 1 gram

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