Ideas for big bunch of brocooli rabe?
This has turned into the week of leftovers and dinners out so I've got some ingredients to use up. When I went grocery shopping I bought a big bunch of broccoli rabe intending to make pasta with sausage and broccoli rabe, but now I need to find another way to use it since we've got enough meals for the week...
Ideas? Favorite recipes?
Thanks a million,
Similar to RGarafalo's idea, I make a calzone with it...with purchased pizza dough. After cooking the broccoli rabe and sauteeing in a little olive oil and garlic, salt and pepper, use it as a filling, adding some grated cheese. After you bake it, it freezes and reheats well.
BR was recently featured on NPR's Kitchen Window, including recipes
You could surely make a tasty side dish just preparing a slightly drier version of your pasta sauce. Broccoli rabe sauteed with plenty of garlic, some browned spicy Italian sausage and split red grapes is a favorite in our house. Dried cranberries or golden raisins would probably substitute nicely for the grapes.
Boneless chicken breast (pork cutlet) hot off the grill or from broiler then straight on to a good crusty roll or wedge such as a muffaletta and top with garlicly olive oiled rabe ....salt and course pepper .On the side tomato preferably fresh plum at room temperture with torn basil,.E.V.O.and more garic and more crusty bread (or riccota cavetelli tossed in ) .Peaches in red wine Alla Carmine Galantes last meal LOL
You have the perfect opportunity to turn this bunch of delicious Rape into one of my grandmother's wonderful Friday night meatless meals. Use the Rape as the center ingredient in a stuffed pizza. The pizza has three ingredients - Sauted Broccoli Rape with ped pepper flakes, an onion creole made from sweet onions sauted in olive oil with some tomatoe pure and canned tuna fish in oil. The Rape and Creole sauce should be seasoned to your taste with salt, pepper and red pepper flakes. Make (or) buy pizza dough rolled out thin into a more long oval shape than round. Place the rolled out dough on a large baking tray. Next start layering the three ingredients on just one half of the spread out pizza. Lay down the sauted Broccoli Rape as the first layer. cover this with the tuna fish broken into shreds not chunks. Next, spread the onion creole mixture over the tuna layer. Now fold other half of the pizza over this mixture and pinch the edges of the two layers together to seal the pie. Slice steam vents in the top half and place the pizza in a hot oven (400 to 500 degrees) and bake untill the bottom crust is golden and crisp and the top crust is golden in color. Remove and let cool for about 10 minutes. Finally cut into it and enjoy a mediteranean treat. Your Friday nights will never be the same.
RGarofalo's stuffed pizza sounds delicious--reminds me of the tiella of Gaeta in southern Lazio, savory pies filled with greens. Another suggestion: a big frittata, braising the chopped rabe with some oil, garlic, and red pepper, then mixing it into beaten eggs. Diced cooked potatoes optional. Cooked rabe/garlic also has an amazing affinity for good ricotta; especially together on a thick slice of whole wheat Italian bread.
It makes a great filling ingredient when blanched and combined with ricotta for ravioli or calzones; and recently I've been craving the thinly sliced roast pork/aged provolone/broccoli rabe Philly steaklike-sandwich, served in Philly.
I like it sauteed with garlic, olive oil, roasted red peppers and golden raisins, as a side dish. A little crushed red pepper is nice as well or hit it with a splash of balsamic.
Well seasoned tender sauteed broccoli rabe makes a nice bed to serve shellfish on, either steamed clams or caramelized sea scallops, with garlic, lemon, basil and some spicy pepper.
I love it sautee'd with some garlic and red pepper flakes. Finish with a squeeze of lemon. The next day I will use it in panini (aka fancy grilled cheese) - chop up the broccoli rabe leftovers, add some good cheese and sliced bread, cook on your stove, using a plate with a can on top to act as a weight.
I also sautee it with garlic and red pepper and have it as a side. Also, sometimes I mince a few anchovy fillets and sautee them with the garlic before I add the greens. They dissolve right in the oil and don't taste particularly fishy. But they add a nice, rich, umami taste that goes well with the bold, bitter flavor of the broccoli rabe.