Broccoli Rabe Dumplings Food

BROCCOLI RABE WITH GARLIC

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.

ROASTED BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
• Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

BROCCOLI RABE DUMPLINGS

Steps:

• Bring large stockpot of salted water to a boil. Prepare an ice-water bath; set aside. Trim and discard stems of broccoli rabe. Place broccoli rabe in boiling water; cook until tender and bright green, about 2 minutes. Drain, and transfer to ice bath to stop cooking. Drain again. Finely chop, and set aside.
• Heat oil in medium skillet over low heat. Add garlic; cook 1 to 2 minutes. Raise heat to medium. Add broccoli rabe and pine nuts. Season with salt and pepper; cook 5 minutes. Transfer to food processor. Pulse until finely chopped, but not pureed, about 15 pulses.
• Lightly dust parchment-lined baking pan with cornstarch, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons broccoli rabe mixture in center. Draw up edges; make a small pleat. Squeeze pleat firmly together; continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.
• Fill wok or a high-sided saucepan with water; bring to a boil. Reduce heat to medium, bringing water to a simmer. Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with oil. Brush any excess cornstarch from dumplings; arrange loosely in compartments. Assemble steamer, cover, and place over simmering water. Steam until wrappers are soft and filling is heated through, 10 to 12 minutes, switching top and bottom compartments halfway through steaming.
• Pour 1 teaspoon parsley oil into a Chinese soup spoon; place dumpling on top. If using another vessel, drizzle oil over dumpling. Garnish with a parsley leaf, and serve.

SAUTEED BROCCOLI RABE

Steps:

• Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

MARIA'S BROCCOLI RABE

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.

PARSLEY OIL

Steps:

• Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add remaining parsley leaves to boiling water; cook until bright green, about 20 seconds. Drain, and transfer to ice bath to stop cooking.
• Transfer parsley to a food processor, and process until pureed. Transfer puree into a double thickness of cheesecloth; squeeze out all juice into a small bowl. Discard leaves. Add olive oil to parsley juice; season with salt. Store oil in an airtight container in refrigerator for up to 1 week.