Sunday, March 16, 2014

Broccoli Rabe in garlic and olive oil

This is an authentic Italian recipe. Cooking broccoli Rabe is not exactly a complicated science experiment, however as in any other preparation, the Rabe has to be absolutely fresh and tender; and the olive oil extra virgin. The blanching has to be for exactly 8 minutes, no more, no less. Try this recipe from

If you live in the north east area of the United States, you are in luck.  You will find Broccoli Rabe in every market, every grocery store.  If you are in the midwest, never utter the name.  People have no clue as to what it is unless you are in the Italian part of the city. However, not every restaurant carries Broccoli Rabe.  

No comments:

Post a Comment