Time 1h5m Yield 6 Number Of Ingredients 9 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.
Time 25m Yield 6 Number Of Ingredients 7 Steps:
Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.
Time 20m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.
Time 25m Yield 6 servings Number Of Ingredients 6 Steps:
Bring a gallon of water to a boil in a large pot. Blanche the rabe for 7 minutes and cool under cold running water. Drain. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and toss, cooking for about 2 minutes, until golden. Add the cooked rabe, raisins, salt and pepper flakes. Shake the skillet and cook until hot, about 7 minutes. Pour the remaining oil over the vegetables and adjust seasoning. Serve hot or at room temperature.
Time 20m Yield 2 serving(s) Number Of Ingredients 6 Steps:
In large stockpot, boil water. Add broccoli rabe and blanch 2 minutes. Drain. In large skillet, heat oil. Add garlic and cook 1 minute. Add broccoli rabe and cook 4 minutes. Season with salt and pepper. Add pine nuts. Toss and serve. Yields about 1/2 cup per serving.
Time 1h Yield 4 servings Number Of Ingredients 9 Steps:
In a large kettle set over medium-high heat, heat 1 tablespoon of the oil and add the garlic. Cook, stirring, until the garlic just begins to brown. Immediately add the broccoli rabe, reduce the heat to medium and cook, stirring occasionally, until the rabe is tender and most of the liquid has evaporated, about 10 minutes. Add the lemon juice, season with salt and pepper and cook for 2 minutes more. Remove from the heat, cool and coarsely chop. (You should have about 1 1/4 cups.) Meanwhile, heat another tablespoon of oil in a small saucepan, set over medium heat and add the onion. Cook, stirring occasionally, until the onion is lightly browned, about 10 minutes. Transfer the onion to a food processor, add 4 tablespoons of the pine nuts and 1/2 teaspoon kosher salt and process until smooth. Set aside. Preheat the oven to 425 degrees. On a lightly floured surface, roll the puff-pastry dough out to a thickness of 1/8 inch. Using a ruler as your guide, cut a 12-inch-by-6-inch rectangle from the dough (this will form the base of the tart) and carefully transfer it to a parchment-lined baking sheet. From the remaining dough, cut two strips, each measuring 3/4 inch by 12 inches. (These will form the edges of the tart.) Use a pastry brush to wet the sides of the base with water and carefully attach edge strips, pressing with your fingertips to firmly adhere the pastry. Use the tines of a fork to prick the pastry all over, including the edges. Refrigerate for 15 minutes. Brush the attached edges with beaten egg and spread the onion and pine-nut mixture over the base of the tart. (Do not cover the edges.) Top the tart with the rabe and sprinkle with the remaining 2 tablespoons of pine nuts. Bake until the pastry is lightly browned, about 15 minutes. Drizzle the top with the remaining 2 teaspoons of olive oil, cut into 4 portions and serve immediately.
Time 30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil), and drain. Meanwhile soak raisins in very hot water to plump them up a bit. Heat oil over medium high heat, and sauteé garlic just until slightly golden, then add pine nuts and sauteé another minute. Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon. Salt and pepper to taste.
More about “broccoli rabe with pine nuts and raisins recipes”
Yield Makes 4 to 6 servings Number Of Ingredients 10 Steps:
Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water. Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside. In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute. Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more. Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.
