Broccoli Di Rape And Garlic Soup Recipes

Steps:

• Blanch broccoli rabe in a pot of salted boiling water until bright green, about 30 seconds. Drain well; let cool on a rimmed baking sheet.
• In a large skillet over medium-high heat, cook garlic in oil until golden, 2 to 3 minutes. Add broccoli rabe, season with salt and pepper, and cook, stirring occasionally, until just heated through. Serve with lemon wedges and red-pepper flakes.
• Remove garlic from oil, and set aside. Place pan back over medium heat. When the oil is hot, add broccoli rabe. Cook, turning occasionally, until heated through, about 4 minutes. Return garlic to pan. Season with salt, pepper, and red-pepper flakes, if using. Serve.

Steps:

• Prepare garlic broth (can be made ahead and frozen if desired):.
• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.
• In a medium saucepan, heat the oil over low heat.
• Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes.
• Don't let the garlic brown.
• Pour in 9 cups water.
• Bring to a boil.
• Lower the heat and simmer, uncovered, for 40 minutes.
• The garlic will be very tender.
• To make the soup:.
• In a medium saucepan, combine the garlic broth, salt, and pepper.
• Bring to a boil.
• Stir in the pasta and boil for 6 minutes.
• Add the broccoli di rape and return to a boil.
• Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes.
• Remove from the heat and stir in the lemon juice to taste.
• Check the seasoning and add salt and pepper, if necessary.
• Pass grated cheese at the table.

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

Steps:

• In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to a boil. Stir in the pasta and boil for 6 minutes.
• Stir in the broccoli di rape and return to a boil. Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes. Remove from the heat and stir in the lemon juice to taste. Check the seasoning and add salt and pepper, if necessary.
• Pass grated cheese at the table.

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.