Sauteed Broccoli Rabe with Garlic and Parmesan Recipe

My first taste of broccoli rabe (a.k.a.broccoletti or rapini) was at my favorite Italian hole-in-the-wall Mamma Zu here in Richmond. After watching enormous platters of the garlic and olive oil-laden stuff go out to nearly all of the tables surrounding us, the aroma alone was enough to give it a try. And, holy crap was it good. Tender and a bit bitter with just the right amount of crunch on the stalky ends, the rabe was literally smothered in freshly minced garlic. A little squeeze of lemon and a few spins of the black pepper mill and I was in heaven.

It wasn't long before I sought out to recreate Mamma's version at home. I quickly learned that blanching the stalks in rapidly boiling, generously salted water and then shocking them in a water bath was key to an expertly tender stalk that still maintains just a smidgen of snap when it hits the teeth. I also learned that this step cannot be skipped (i.e. just throw it all in the pan with some olive oil) since the beauty of broccoli rabe is its inherent bitterness, yet at the same time this naturally pungent flavor can easily overwhelm the entire dish. Blanching the stalks for just a minute or two is enough to temper the bitter flavor and also get a jump start the cooking process.  

So, while I clearly had the blanching part down, for the life of me, I couldn't get my version to taste like Mamma's no matter how many various incarnations I tried when it came to the second step (sauteeing the rabe in aromatics). The beauty of Mamma's version is that it's quite generous on all ingredients: gobs of good quality olive oil, a ridiculous amount of garlic, sea salt city and more than a dash of crushed red pepper. Perhaps a splash of white wine as well? Only Mamma knows. When I attempted this combination in true Mamma Zu form, what I got was a gloppy, over seasoned, oil-soaked mess. Thank god I had some Billy Bread to salvage the dish and soak up my saucy nightmare.

Attempt number two yielded much better results as I went for a simpler, less overly oiled version. I guess you call this rip of Mamma's version a bit more refined. I kept the redonkulous amount of minced garlic part in, but I went much easier on the oil and left off the white wine completely, instead adding just a bit of fresh lemon juice. I seasoned generously with salt and pepper (and crushed red pepper) and threw in a couple sprinkles of freshly grated Parmesan cheese. Turn out pretty darned good, I must say. In fact, I just *might* have made Mamma proud, although I seriously doubt it.

For any of you home cooks seeking a simple, flavorful, Italian restaurant-inspired dish that will most definitely give you some rocking good dragon breath, try this on for size:

Sauteed Broccoli Rabe with Garlic and Parmesan

Serves 4

1 pound broccoli rabe
2 tablespoon extra virgin olive oil
3-4 large garlic cloves, minced
1/2 teaspoon crushed red pepper
1 teaspoon fresh lemon juice
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese

Accompaniment: Sliced lemon wedges

Slice off the last 1-inch or so from the broccoli rabe stems and discard. Fill a 6 quart pot with water and a 1/2 tablespoon of salt, and bring up to a boil. Drop broccoli rabe into rapidly boiling water and cook for 2 minutes, or until barely tender. Remove broccoli rabe to a large bowl filled with ice water and submerge. Let fully cool, then drain well.

Preheat a large sauté pan. Add olive oil. Next, add garlic and crushed red pepper. Saute for one minute, being careful not to burn the garlic. Add broccoli rabe and sauté until just heated through.  Squeeze lemon juice over and sauté one more minute. Season generously with salt and pepper. Remove to a serving platter and sprinkle with grated cheese. Serve immediately with crusty bread for dipping.

©2011 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission Pin It Now!

Roasted Brussels Sprouts with Bacon and Blue Cheese

Photo Kendra Bailey Morris

Only recently, in my old age, have I come to love brussels sprouts. It's not that I ever disdained them, but enjoying them roasted, baked, steamed or casseroled was simply something my family never did. They were rarely on our dinner table, except maybe on Thanksgiving where they would be cooked until gray, soft and giving up the ghost, a la country-style, which not only made them unappealing to the eye and palate, but also the olfactory senses. Basically, overcooking them makes them stink like rotten eggs.

This is one of several reasons brussels sprouts get an undeserved bad rap in my opinion.

Brussels sprouts, which are a member of the cabbage family (hence, their cute, mini-cabbage appearance) can actually be quite tasty, especially when they're slow roasted in a medium-high oven revealing all that gorgeous, sweet caramelization. They're super healthy, too, and are loaded with Vitamin A, C as well as folic acid and iron. After eating a plate of sprouts, I am actually energized, much in the same way I feel after downing a big bowl of collard greens (and of course, plenty of pot likker).

When it comes to cooking your sprouts, all you need to do is toss them with a generous amount of extra virgin olive oil, add a little salt and freshly cracked pepper and roast them in a 375 or 400 degree oven for about 30 minutes or so, turning them frequently, so they brown and all sides. Add a splash of balsamic vinegar right at the last 5 minutes of cooking for some extra punch and them serve them up hot. Even die-hard brussels sprouts haters can't resist them prepared like this.

If you're looking for even more bang for your flavor buck, toss in some cooked and crumbled bacon and some mild blue cheese (or goat cheese) and you'll have a fantastic combo that works well as a first course salad or a warm side next to a plate of roasted chicken, grilled pork loin or a hearty New York Strip.

Roasted Brussels Sprouts with Bacon and Blue Cheese

Serves 6-8

Ingredients:

2 pounds Brussels sprouts, trimmed and cut in half
3 1/2 tablespoons extra virgin olive oil (with 1/2 tablespoon reserved)
Salt and freshly ground pepper, to taste (I like to be generous with the pepper)
1 1/2 tablespoons good quality balsamic vinegar (with 1/2 tablespoon reserved)
1/4 cup cooked and crumbled bacon (more if you're a bacon lover)
2-3 ounces mild blue cheese, crumbled

Directions:

Preheat oven to 400 degrees.

In large pan, toss the brussels sprouts with 3 tablespoons of the olive oil, salt and pepper. Spread the sprouts out in the pan in a single layer and roast for 25 or so minutes or until nice and caramelized. Be sure to rotate the pan and toss the sprouts around a bit during the cooking process so they are evenly browned.

During the last few minutes of cooking add the tablespoon of balsamic and toss well. Then return sprouts to the oven for another 3-4 minutes.

Remove sprouts to a large bowl and toss again with the reserved 1/2 tablespoon of olive oil, 1/2 tablespoon balsamic, bacon and blue cheese. Top with additional blue cheese and another sprinkle of black pepper just before serving.

©2011 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission Pin It Now!