Broccoli rabe receipe Ingredients
Sautéed Broccoli Rabe
INGREDIENTS
• 1 pound broccoli rabe
• 1 tablespoon olive oil
• 2 medium shallots, thinly sliced
• 1/4 teaspoon red chile flakes
INSTRUCTIONS for Broccoli rabe receipe
1. Prepare an ice water bath by filling a bowl halfway with ice and
water; set aside. Fill a medium saucepan with heavily salted water
and bring to a boil over high heat. Cook broccoli rabe until stalks
are just tender, about 2 minutes.
2. Drain broccoli rabe and place in the ice water bath. When cool,
remove from the ice bath, and shake off excess water. Slice on the
bias into 2-inch pieces, pat dry with paper towels, and set aside.
(If not cooking immediately, store in a resealable plastic bag lined
with paper towels for up to 1 day.)
3. Place a large frying pan over medium-high heat and add oil. When
oil shimmers, add shallots and cook until golden, about 3 minutes.
4. Add chile flakes and season with salt and freshly ground black
pepper. Add broccoli rabe and cook, stirring occasionally, until heated
through, about 5 minutes. Taste, adjust seasoning as needed, and serve.
Beverage pairing: A red wine from Tuscany will be delicious with
this dish. A Chianti would do the trick, but for something a bit more
unusual, try a Rosso di Montalcino (made from Sangiovese), like the
2004 Casisano Colombaio Rosso di Montalcino.
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