Broccoli Raab preparation
I have never made it, any tips on how to prepare? Do I use the whole thing or just the florets? Peel first?
I usually trim the bottom 1/2 inch off the stems and steam whole for a while until on the crunchy side of cooked.Usually between 7-10 mins. While they're steaming, fry some garlic in olive oil until it's toasty golden brown. Finish your rabe by tossing it in the garlicy oil pan and sprinkle with some sea salt before you serve.
We also make a fabulous pasta almost the same way. Just chop the rabe a little before you put it in the garlic (you can also add anchovies and cook with the garlic if you like them) toss with whatever pasta you like (my fave here is farfalle) and add some fresh grated parmesan.
Now I have to go out and buy some broccoli rabe ....enjoy!
Cut off the bottom of the stems. If desired, peel the thick stems part way up. Steam (retains its shape better and more flavour) or blanch (softer texture) before finishing cooking as DanCan explains. You can also toss blanched or unblanched rapini with olive oil and roast in a medium oven.
Quite a few ideas in this recent discussion: www.chowhound.com/topics/382326
You might also try plugging rapini into the forum's search engine.
After I wash in "many waters", I rough chop, and sautee in EVOO with minced garlic, red pepper flakes, and a few anchovies (oil pack). Toss a few times then cover till tender, but still bright green and kinda crisp. Sometimes I use this as a sauce for a cut macaroni, sometimes it's a side.
This is the way I cook many green leafy vegetables.
I'm interested in this soaking suggestion-- does it have the same effect as blanching in boiling water? How long should it soak?
Like others have mentioned here, I find it's often necessary to blanch it to remove the bitterness. But if it was possible to achieve the same effect without boiling, that would be even better! :)
I trim the bottoms as DanCan says, then cut into sections roughly 3" long. I cut the stems a little shorter, leave the tops a little longer (to even out cooking times). I usually take a bite to see how bitter it is - it can vary a lot from bunch to bunch. After washing and shaking dry, I throw it into a pan or wok with hot oil and some rough-chopped garlic, toss it around with some salt and put the lid on to let it steam over med-high heat. It takes 5-10 minutes to be done - test with a fork through the thickest part of the stem, it should have a little chew. I usually finish with a splash of vinegar and some hot red pepper, but it depends on what else is being served. If the broccoli rabe doesn't have a distinct bitter edge to it, I leave out the vinegar and pepper.
I am the person who started the recent discussion on Rapini (another name for Broccoli Raab).
I ended up making it two ways:
First, I steamed it whole after chopping off the bottom of the stems. It took about five minutes.
Then I chopped it up into two-three inch pieces and sauted it in olive oil, capers, tons of garlic and anchovie paste. I then tossed in some cooked whole grain pasta (penne) and then served topped with parmesan. Yummy
The next day, I steamed it and chopped it in the same way.
Then I sauted it with a lot of garlic and red-pepper flakes. At the end, I spritzed some fresh lemon juice on it, which really added a nice flavor. I served it as a side with spicy italien sausage and roasted sliced potatos and sweet potatoes. Also very good!