Best Italian Broccoli Rabe Grinder Recipes

BROCCOLI RABE WITH GARLIC

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.

ITALIAN COMBO AND BROCCOLI RABE PRESSED HERO

Steps:

• Put the 1/4 cup olive oil and the garlic slices in a large skillet and place over medium heat. When the garlic starts to turn a light golden brown, add the broccoli rabe, 3/4 teaspoon salt and a few grinds of pepper. Stir to coat evenly in the oil. Cover the skillet with a lid and turn the heat down to low. Cook until the broccoli rabe stems are just tender, 6 to 8 minutes. Uncover and turn the heat up to medium-high. Stir in the cherry pepper pickling liquid and cook until the pan is dry, an additional 3 to 4 minutes. Transfer to a bowl and let cool completely.
• Slice the semolina loaf horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/2--inch border. Drizzle both halves with some olive oil. Spread half of the broccoli rabe on the bottom half. Layer on the cherry peppers, provolone, prosciutto, salami, mortadella, the remaining broccoli rabe and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

ITALIAN-STYLE BROCCOLI RABE

Steps:

• Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
• Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
• Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
• Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

SICILIAN-STYLE BROCCOLI RABE

Steps:

• Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
• Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.