Crispy Broccoli Rabe Chickpea And Fresh Ricotta Salad Recipes

Steps:

• Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
• Serve topped with ricotta and red pepper flakes.Add lemon juice and a drizzle of olive oil.

Steps:

• Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
• Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
• Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.

Steps:

• Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
• Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
• Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
• Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.

Steps:

• To make the toasted bread crumbs, heat the oven to 350 degrees F.
• In a food processor, pulse the bread cubes until you have coarse crumbs.
• Toss the crumbs in a bowl with the olive oil, salt and pepper.
• Spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes.
• Store in a covered container for up to 1 month.
• To make the pasta, put the chickpeas in a bowl and drizzle with a bit of olive oil.
• Bring a large pot of water to a boil.
• Add the salt and then drop in the broccoli rabe and cook until tender, about 3 minutes.
• Remove with a slotted spoon and refresh in cold water to set the colour.
• Drain and set aside.
• Drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes.
• While the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat.
• Add the onion and cook until tender, about 8 minutes.
• Add the garlic, red pepper flakes and chickpeas and cook for 2 minutes.
• Add the tomatoes and broccoli rabe and cook until hot.
• Season to taste with salt and pepper.
• Drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through.
• Transfer to a warmed bowl and sprinkle with romano cheese.

Steps:

• Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
• In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.