BROCCOLI RABE PIE
This unique spin on a traditional pizza from from Jim Lahey, author of "My Pizza," features creamy bechamel sauce, provolone cheese, and slightly bitter broccoli rabe.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes one 10- to 12-inch pizza
Number Of Ingredients 9
Steps:
- Place a pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat oven on bake at 500 degrees for 30 minutes. Switch to broil for 10 minutes. If broiler is on the bottom of the oven, place stone in broiler and preheat on low for 20 minutes; increase heat to high and heat 5 minutes more. If using an electric oven, place stone on a rack about 4 inches from the top heating element; preheat on bake at 500 degrees for 30 minutes. Open oven door a few inches and leave ajar about 30 seconds. Close and switch to broil for 10 minutes.
- Bring a medium pot of salted water to a boil over high heat; immediately reduce to a simmer and add broccoli rabe. Cook for 10 seconds; drain and set aside.
- Generously flour dough, hands, and work surface. Press dough down and gently stretch it out to 6 to 8 inches. Very carefully continue the process, massaging it into a round disk of 10 to 12 inches, shaping with the palms of your hands and your fingers; you want some of the bubbles to remain in the dough. It should look slightly blistered. Flour a pizza peel and lift dough onto the center.
- Spoon bechamel over surface of dough and spread evenly, leaving a 1-inch border. Sprinkle surface with garlic and provolone. Evenly distribute mozzarella over top. Cover with broccoli rabe and sprinkle with Thai pepper and a pinch of salt.
- Using quick, jerking motions, slide pizza onto stone. Broil until top is bubbling and crust is nicely charred but not burned, about 3 1/2 minutes for gas and about 5 1/2 minutes for electric. Transfer pizza to serving platter; slice and serve immediately.
ROASTED BROCCOLI RABE
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
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.
BROCCOLI RABE WITH GARLIC
Provided by Ina Garten
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 6
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
If you've never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.
Provided by Melissa Clark
Categories dinner, quick, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 0 grams
BROCCOLI PIE
Everyone seems to enjoy pie for dessert. But I surprised my family the first time I brought this pie to the table as the main course! They loved it and asked for it again and again.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute onion in oil until tender, about 5 minutes. Transfer to a large bowl; add eggs, broccoli, cheeses, salt and nutmeg. Pour into pie shell. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 390 calories, Fat 27g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 446mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
SPAGHETTI PIE WITH BROCCOLI RABE
Categories Cheese Pasta Pork Vegetable Brunch Bake Dinner Lunch Sausage Noodle Fontina Broccoli Rabe Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (light main course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.
- Meanwhile, cook sausage meat in an ovenproof heavy skillet (preferably cast-iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl.
- Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.
- Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.
BROCCOLI RABE & GARLIC PASTA
"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.
Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
SPICY BAKED PASTA WITH CHEDDAR AND BROCCOLI RABE
This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.
Provided by Alison Roman
Categories Bon Appétit Dinner Bake Pasta Cheddar Broccoli Rabe Leek Casserole/Gratin Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Cheese
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
- While you are cooking the pasta, get the broccoli rabe going. Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don't have any texture left) and starting to brown, 8-10 minutes.
- Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
- Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).
- Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30-35 minutes. Let cool slightly.
- Scatter remaining chives over pasta just before serving.
BROCCOLI RABE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Bring 1 inch of salted water to a boil in a large straight-sided skillet. Add broccoli rabe, and cook until bright green, 2 to 3 minutes.
- Use a slotted spoon or tongs to remove broccoli rabe from pan. Drain water from skillet. Add oil (be careful as it may spatter), garlic, and pepper flakes, and heat briefly. Return broccoli rabe to pan, and cook, tossing to combine, about 1 minute. Serve hot or at room temperature.
BROCCOLI RABE
Steps:
- Cut off and discard any tough stems from the rabe. The stems may be peeled and used if desired. Wash and drain well.
- Bring enough salted water to a boil to cover the rabe when added. Add the rabe and cook 1 minute. Drain well. Reserve 1/4 cup of the cooking liquid.
- Heat the oil in a large nonstick skillet and add the garlic. Cook briefly but do not brown. Add the rabe, pepper flakes, anchovy paste, salt, pepper and reserved cooking liquid. Cook, stirring, about 2 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 1 gram
SPAGHETTI PIE WITH BROCCOLI RABE
This pie is a great way to use up leftover pasta. Serve it with bread and a salad for lunch, brunch or dinner.
Provided by MarieRynr
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F.
- Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.
- Cook sausage meat in an ovenproof heavy skillet over moderately high heat, breaking up meat with a spoon, until browned and crisp.
- Transfer with a slotted spoon to a large bowl.
- Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute.
- Add broccoli and cook, stirring 3 minutes.
- Add salt, then pepper to taste.
- Add to sausage with the spaghetti, cheese and eggs.
- Toss well and spoon mixture into skillet, spreading to smooth top.
- Bake in middle of oven until center is set but still moist, 20 to 25 minutes.
- let stand 5 minutes before cutting into wedges.
Nutrition Facts : Calories 322.8, Fat 25.1, SaturatedFat 9.6, Cholesterol 325.6, Sodium 847.5, Carbohydrate 2.6, Fiber 0.1, Sugar 1.1, Protein 20.5
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