OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
RAPINI (BROCCOLI RABE) WITH GARLIC
Rapini, also known as broccoli rabe, is delicious with garlic! Don't miss my family's authentic Italian rapini recipe! It's a great vegan side dish.
Provided by Mamma C
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Fill a large pot about 2/3 full with salted water, enough to cover the rapini when you add it later. Place the pot on the stove with high heat and cover it.
- Rinse the greens well in cold water to remove any dirt. Cut off the bottom four inches of broccoli rabe stems. If you still have some stems that are thick, you can remove the leaves from them to use and then discard the thick stems. See notes for an easy way to remove the leaves as in Naples.
- Peel the garlic and slice it thinly, then set it aside.
- When the water is boiling, add the rapini to the pot. Wait for the water to come to a boil again, and when it does, leave the greens in for one minute longer. Drain the broccoli rabe and let it sit in the drainer in the sink.
- Heat olive oil in a large skillet. Add the garlic and let it cook for a minute. Pat the rapini dry with a paper towel. Add the greens to the pan, turning them to coat with olive oil. Add salt and black pepper to taste. Cook for 5 minutes or until done to your liking (stirring occasionally). Taste again for seasonings, and add red pepper flakes before serving.
Nutrition Facts : Calories 98 kcal, Carbohydrate 2 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 25 mg, Fiber 2 g, ServingSize 1 serving
SAUSAGE AND RAPINI
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside.
- Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
- Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
- Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil.
- Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)
BEEF AND RAPINI STIR-FRY
From Food and Drink Magazine Holiday 2004. Serve with blanched broad rice noodles or steamed rice. Frying the rapini leaves ahead of time is messy but delicious. They become crisp and make a beautiful garnish as well as a texture highlight in the dish.
Provided by mell_2
Categories Meat
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Trim beef of fat, and slice against the grain into thin slices.
- Whisk together wine, sugar, soy sauce and grated ginger root in a bowl. Add beef, and marinate for 30 minutes.
- Trim about ½-inch (1-cm) from rapini stems and discard. Slice remaining stems into 1-inch (2.5-cm) pieces and reserve stems and leaves separately. Set aside about a third of the rapini leaves and sliver them.
- Heat ¼ cup (50 mL) oil in wok or deep skillet on high heat. Working in batches, carefully add slivered rapini and fry for 30 seconds to 1 minute or until crispy. Do not be alarmed, they crackle and hiss a bit. Drain on paper towels. Season with salt.
- Add more oil to the pan if necessary to make 2 tbsp (25 mL). Remove beef from marinade and season with salt and pepper. When oil is very hot add beef to oil. Do not crowd the pan. Work in batches, if necessary. Stir-fry until cooked on the outside but rare in middle, about 1 minute per batch. Remove meat and reserve.
- Wipe out pan. Return to heat and add 1 tbsp (15 mL) oil. When hot, add rapini stems and onion to oil and stir-fry 1 minute. Add 2 tbsp (25 mL) water, cover and cook 1 minute. Add leaves, cover and steam for 1 more minute.
- Stir in stock, vinegar and oyster sauce. Return meat and any juice. Stir everything together and drizzle in just enough cornstarch mixture to thicken sauce. Bring to boil stirring until thickened, then stir in sesame oil.
- Place in serving dish and garnish with slivered rapini.
Nutrition Facts : Calories 896.5, Fat 69.1, SaturatedFat 19.2, Cholesterol 168.4, Sodium 710.2, Carbohydrate 13.3, Fiber 0.7, Sugar 5.1, Protein 50.7
MUSSELS WITH BACON AND RAPINI
Make and share this Mussels With Bacon and Rapini recipe from Food.com.
Provided by Chuck Hughes
Categories Mussels
Time 41m
Yield 4 portions
Number Of Ingredients 18
Steps:
- For the bacon:.
- In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside.
- For the croutons:.
- Chop up the bread into thick cubes.
- Add some cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
- Toss remaining bread cubes with the seasonings and oil. Bake until golden and crispy.
- For the mussels:.
- Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
- In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes.
- Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
Nutrition Facts : Calories 439.1, Fat 21.3, SaturatedFat 7.3, Cholesterol 28.4, Sodium 1125.5, Carbohydrate 43.7, Fiber 3.1, Sugar 5.2, Protein 11.6
CRISPY RAPINI
Steps:
- Place rapini in a pot and just cover with water. Add tumeric and salt, and cook until the stalks are crisp tender (~5 minutes). Drain. In a medium hot frying pan, heat olive oil and garlic (crushed/chopped)until fragrant. Add drained rapini and saute slightly - let the stalks get browned. Cook until the rapini flowers are slightly crispy and browned. Add salt and pepper as required.
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- When ready to serve, heat a large sauté pan over medium heat. Add a film of olive oil along with the garlic and chili flakes. Sweat for a minute or two until fragrant. Add the rapini and butter and season with salt and pepper. Continue to cook until the rapini is warmed and the garlic is cooked through. Add the lemon juice and zest then serve with Parmesan grated over the top.
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- Bring water to a boil in a 6-8 qt. pot. Add 2 teaspoons kosher salt and pasta. Reduce the heat beneath the pot to medium to maintain a gentle boil and cook pasta until al dente, typically 10-12 minutes. (Proceed to Steps Two and Three while water is boiling and pasta cooking.)
- Warm olive oil over medium-high heat in a large, deep sauté pan or dutch oven until it begins to ripple. Add the 2 smashed garlic cloves and chickpeas. They should immediately sizzle and pop. Partially cover the pan if needed to prevent the chickpeas from jumping out, but leave ample space for steam to escape. Let the chickpeas and garlic sizzle undisturbed for 3 minutes, then reduce the heat to low. Remove and discard the smashed garlic cloves.
- Add the chopped rapini, 1-2 minced garlic cloves, broth, and 1 teaspoon kosher salt to the pan. Stir and let cook 2-3 minutes until the rapini wilts slightly and turns bright green in color. Then add the crushed red pepper flakes and fresh ground black pepper. Let simmer over low heat until the pasta is ready.
- Using a slotted spoon or spider strainer, transfer the al dente pasta from the pasta water to the rapini and chickpea mixture. Stir-in the goat cheese, top with Parmesan shavings, and serve.
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- Preheat the oven to 450 degrees F. Add the towel-dried chickpeas to a bowl (remove any remaining skins) and drizzle with 1 tablespoon olive oil. Sprinkle with a bit of salt to season. Add to a baking pan in a single layer. Bake for about 30 minutes or until they begin to brown and crisp. Remove and season with a bit of ground black pepper. Set aside.
- Bring a large pot of salted water to boil. Add the rapini and cook for several minutes (3-5) until the leaves turn bright green.
- Remove the rapini from the water (keep the water in the pot) and rinse with cold water. Squeeze the excess water from the leaves. Chop into 3-inch pieces. Set aside.
- Add the pasta to the rapini water and cook according to package directions. Drain and reserve 1 cup of the cooking water.
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