PASTA WITH BROCCOLI RABE (CIMA DI RAPA)
This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g
ORECCHIETTE, SAUSAGE AND BROCCOLI RABE
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Once the water has boiled, add the salt and the pasta, being sure to stir the pasta once added. Set the timer for half of the recommended cooking time. When the time is reached, add the rabe and continue to cook for the remaining recommended time. If al dente is desired, take 2 minutes off the total cooking time.
- While the pasta is cooking, heat the olive oil in a large saute pan over medium heat.
- Once the oil is shimmering, add the garlic, anchovies and crushed red pepper. Smash with the back of a wooden spoon to make a paste, and cook 1 minute, being sure not to burn the garlic. Add the sausage meat to the pan and break into small pieces. Cover the pan and adjust the heat to medium-low, being sure to stir frequently.
- Drain the pasta and rabe, reserving 1 cup of water used to cook the pasta.
- Add the pasta and rabe to the pan and cook an additional minute, adding pasta water to the sauce if the pan is dry, 1/4 cup at a time. Turn off the heat and add half of the cheese stirring to incorporate, saving the remaining cheese to add once the pasta has been plated.
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