Broccoli rabe — also known as rapini — isn’t just part of the broccoli plant, and it’s not just baby broccoli. In fact, the leafy, cruciferous vegetable is closely related to the turnip. The deliciously bitter stems, leaves, and nutty, broccoli-esque buds are all edible, easy to cook, and […]
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Broccoli rabe — also known as rapini — isn't just part of the broccoli plant, and it's not just baby broccoli. In fact, the leafy, cruciferous vegetable is closely related to the turnip. The deliciously bitter stems, leaves, and nutty, broccoli-esque buds are all edible, easy to cook, and often sautéed, braised, and roasted in Italian dishes. Recipes like Grilled Broccoli Rabe with Salsa Rossa and Sausage, Linguine with Broccoli Rabe-Walnut Pesto and Broccoli Rabe Burgers show the vegetable's versatility. Read on for these and more fantastic recipes for broccoli rabe. (And if you were wondering, it's pronounced "rob.")
Andrew Carmellini (F&W Best New Chef '00) blanches and then grills broccoli rabe so it's tender and slightly charred. He serves it with a killer sun-dried tomato and roasted red pepper sauce that gets an appealing kick from pickled hot peppers.
This side dish pairs broccoli rabe with funky black olives and bright lemon zest. Look for bunches that are heavy with green flowers, as the leaves are more bitter.
This simple recipe from Stephanie Izard (F&W Best New Chef '11) comes together in minutes. Fish sauce and malt vinegar give a punch of umami to the broccoli rabe while sharp cheddar cheese blankets everything in an extra level of sensory bliss.
Scott Conant (F&W Best New Chef '04) pairs broccoli rabe with this earthy pesto. Made with garlic, toasted walnuts and grated salty pecorino cheese, it coats linguine perfectly. The pesto also works well on a wider noodle like the ribbon-shaped trenette (a classic pesto pairing); a short, ruffled pasta like fusilli; or gnocchi.
This is a stellar combination of juicy roast beef with bitter broccoli rabe and gooey, melted provolone cheese, and a pop of piquant seasoning courtesy of cloves, Peppadew peppers, and anchovies.
Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here, ricotta mellows the bite of broccoli rabe.
Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing yet cozy Italian meal for a chilly night.
Many cooks sauté or braise broccoli rabe, but roasting brings out its sweetness even more. Cookbook author Michael Natkin uses this technique for a fast pasta with cavatelli, smoked paprika, and harissa.
Ground pork, veal, beef, and minced pancetta form juicy sausage patties that chef Marc Vetri (F&W Best New Chef '99) loves with pasta, but contends are even better as burgers. Add broccoli rabe, fontina cheese and you have a winner of a meal.
Warm, roasted broccoli rabe gets tossed with diced avocado, pistachios, and chives to start this herbaceous salad. The dressing gets its silky texture from a whole egg yolk. The secret to the slow-simmered "molten eggs" on top is to roll them in chopped parsley for a dramatic presentation.
Broccoli rabe gets punched up with sun-dried tomatoes and mellowed out with creamy whole-milk ricotta and tangy Pecorino Romano. Heating honey (use a less-expensive clover honey if you wish) releases a heady fragrance as it takes on the floral, piney taste of rosemary. Use leftover honey in cocktails or with a cheese plate.
