Braised Broccoli Rabe with Orecchiette
Orecchiette is a small cup-shaped pasta; the word means “little ears”. Any type of pasta can be used in this recipe. Broccoli rabe is leafy relative of broccoli; use plain broccoli if you cannot find rabe.
Yield: 4 servings
Ingredients:
1/4 cup chopped walnuts
1 lb. broccoli rabe, tough stems trimmed
2 tsp. olive oil
3 cloves garlic, minced
1 tsp. dried rosemary
1/4 tsp. crushed red pepper
5 cups canned vegetable broth or water
1/2 lb. orecchiette
Salt & freshly ground black pepper to taste
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In a small, heavy, dry skillet, toast walnuts over medium heat, stirring, until fragrant, about 5 minutes. Transfer to a small bowl and let cool.
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In a large pot of boiling salted water, cook broccoli rabe until bright green and still crisp, about 1 minute. Drain and refresh under cold running water. Coarsely chop.
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In a large pot, combine oil, garlic, rosemary and crushed red pepper; cook, stirring, over medium heat, until fragrant, about 1 minute. Add broth (or water) and bring to a boil. Add pasta and broccoli rabe. Increase heat to medium-high and cook, uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, 15 to 18 minutes. Adjust seasoning with salt and pepper.
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Serve in shallow bowls, sprinkled with reserved walnuts.
B-man 