| Julia Altshuler |
I'm not sure if this is a recipe or a helpful hint, but I chop the rabe,
put it in a collander and rinse it there. Then I start the pasta. To
drain the pasta, pour out the water into the collander. The boiling
water being poured over it is all the cooking the rabe needs. Give the
collander a good shake to get rid of the excess water and return rabe
and pasta back to the pasta pot which is nice and hot. Now add a little
oil, a little garlic and perhaps some hot pepper flakes. (I'd add a
sharp, dry Italian cheese, but you said no dairy.)
I adore the flavor of rabe, but it is one of those bitter flavors that
people have strong reactions to. You might find it too strong or bitter
or peppery for your taste.
--Lia
Bell Jar wrote:
> I bought broccoli Rabe today at the farmers market. I have never made it
> before.
> The seller suggested I cook it w/ garlic, EVOO and maybe ginger then mix w/
> whole wheat pasta.
> I have been googling and can't seem to find a broccoli rabe and pasta
> recipe.
> Anyone made such a dish? Care to share the recipe?
> Thanks :)
>
>
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