|
This slightly bitter, peppery green (also
called broccoli raab or rapini) is a classic Italian vegetable in many
pasta dishes. If you are a newcomer to broccoli rabe, try blanching it
in salted, boiling water for 2 to 3 minutes to minimize its bitter
flavor. Once blanched, it can be sauteed in olive oil with garlic, red
pepper flakes, or other seasonings of your choice.
To retain bitterness, many people enjoy the
peppery bite of broccoli rabe. If that's you, saute the vegetable in
olive oil, adding the seasonings of your choice. When broccoli rabe is
young, the leaves can be used uncooked, like arugula, adding a slightly
sweet, mustardy bite to salads and sandwiches.
You can also add young leaves to stir-fries.
As the vegetable ages, the leaves develop a more bitter flavor. Broccoli
rabe is actually a member of the turnip family and rapa is Italian for
'turnip'.
|
