Broccoli, Broccoli Rabe Recipe

Broccoli, Broccoli Rabe Recipe - 4. Drain the pasta when...

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Spaghetti with Broccoli Rabe with Toasted Garlic and Bread Crumbs Ingredients: Salt ½ cup extra virgin olive oil, more as needed 3 or 4 cloves of garlic, peeled and slivered 1 cup bread crumbs, preferably homemade ¼ teaspoon red pepper flakes, or to taste About 1 pound broccoli rabe, trimmed and washed 1 pound spaghetti, linguine, or other long pasta Freshly ground black pepper Freshly grated Parmesan cheese Directions: 1. Bring a large pot of water to a boil and salt it to taste. Put ¼ cup olive oil in large skillet over medium-low heat. While oil is warm, cook slivered garlic until fragrant. (1-2 minutes) Add breadcrumbs and red pepper flakes, cook until golden (Around 5 minutes). Remove and set aside. 2. Cook broccoli rabe in boiling water until soft (5 minutes). Remove with a slotted spoon, drain, then chop. Cook pasta in the same pot. 3. Add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When warm, add garlic and bread crumbs. Mix well.
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Unformatted text preview: 4. Drain the pasta when done, leave a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan. ( Found in the New York Times) Roasted Garlic Lemon Broccoli Ingredients: 2 heads broccoli, separate into florets 2 teaspoons of extra-virgin olive oil 1 teaspoon sea salt ½ teaspoon ground black pepper 1 clove garlic, minced ½ teaspoon lemon juice Directions: 1. Preheat oven to 400° F (200°C) 2. In a large bowl, toss broccoli florets with extra-virgin olive oil, sea salt, pepper and garlic. Spread broccoli in an even layer on a baking sheet. 3. Bake in preheated oven until the florets are tender enough to pierce stems with a fork (15-20 minutes). Remove and transfer to a serving platter. Squeeze lemon juice over the broccoli before serving. (Found in
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This document was uploaded on 10/27/2011 for the course HTM 150 at UMass (Amherst).

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