Baked Broccoli Rabe With Parmesan Food

SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS

Steps:

• Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
• Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
• In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
• Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
• Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

CHICKEN PARMESAN WITH BROCCOLI RABE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the breadcrumbs and the parsley in a medium plate, mixing thoroughly.
• Sprinkle the chicken with salt and pepper. Place the chicken in the flour to cover, then into the egg wash and finally into the breadcrumb mixture.
• Place the saute pan on medium heat, add some oil and add the chicken to pan. If the oil gets too hot it will burn the outside of the chicken before the inside cooks. Once the edges of the chicken start to brown, turn over. Top each breast with some marinara sauce and a slice of cheese.
• Place the chicken on a sheet tray and then put it in the oven. Take out the chicken when the cheese melts.
• In another pan set over medium-high heat, add some oil. Add the garlic and saute, followed by the broccoli rabe. Toss the two together in the pan. Add touch of butter to glaze and toss again.
• To serve, pour some of the remaining marinara sauce on the plate, then place some broccoli rabe in the center. Finally, place your chicken on top. Repeat for the remaining pieces of chicken.

BAKED BROCCOLI RABE WITH PARMESAN

Steps:

• Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
• Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
• Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.

ROASTED BROCCOLI RABE

Steps:

• Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve.

SPICY SAUSAGE BROCCOLI RABE PARMESAN

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. Drain well in a colander set in the sink.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
• Place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. Sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe. Cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes. Cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
• Return the sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. Serve over hot rotini.

2 POINTS PLUS - BROCCOLI RABE WITH GARLIC AND PARMESAN

Steps:

• Bring a large pot of water to a boil over medium-high heat.
• Add the broccoli rabe and cook until the thickest stems are tender; about 3 minute Drain and set aside.
• Heat the oil in large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute
• Add the broccoli rabe and sprinkle with the salt and crushed red pepper; cook, stirring, until coated with the oil and heated through, about 2 minute.
• Spoon into a serving bowl and sprinkle with parmesan.
• 2 points plus for 1 cup serving.

SAUTEED BROCCOLI RABE WITH PARMESAN & GARLIC

Steps:

• Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
• In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.

BROCCOLI RABE, OLIVE AND PARMESAN CALZONE

Steps:

• Heat the oven to 500 degrees. Lightly oil a baking sheet.
• Heat a large skillet over medium heat. Add 2 tablespoons oil and 2/3 of the garlic. Cook until fragrant but not brown, about 20 seconds. Add the broccoli rabe and 3 tablespoons water. Cook over medium-high heat for 3 minutes. Reduce heat, cover, and cook until stems are tender, 2 to 3 minutes more. Season with salt and pepper.
• Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spoon ricotta on half the dough, leaving a half-inch border. Top with Parmesan, remaining garlic and mozzarella. Mound broccoli rabe over the cheese, and sprinkle with olives and pepper flakes. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
• Transfer calzone to baking sheet. Brush the top with olive oil. Bake until crust is golden and firm, 15 to 20 minutes. Let cool 5 minutes before serving.

GNOCCHI WITH BROCCOLI RABE, CARAMELIZED GARLIC, AND PARMESAN

Steps:

• Cook broccoli rabe in boiling water 4 minutes. Remove broccoli rabe with a slotted spoon, and place in a colander; drain.
• Add gnocchi to pan; cook 3 minutes or until done. Drain gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid.
• Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 3 minutes or until lightly browned, stirring frequently.
• Add broccoli rabe, gnocchi, and reserved cooking liquid to pan; cook 2 minutes.
• Stir in salt and pepper. Place 1 1/4 cups gnocchi mixture in each of 4 shallow bowls; top each serving with 1 tablespoon cheese.

PARMESAN BREAD PUDDING WITH BROCCOLI RABE AND PANCETTA

Steps:

• Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
• Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
• Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.