Yesterday I made the Braised Broccoli Rabe with (not) Orecchiette from the June 2009 Eating Well magazine that just arrived. I only had linguine which I broke into small bits and used as a substitute for the orecchiette.
The bothering to blanch the broccoli rabe prior to cooking was a step I felt like skipping but I didn't and I do think it helped take a bit of the bite out. There was enought bite left to hold up to the whole wheat pasta and provide lots of flavor.
I made my own vegetable broth. We think maybe a milder broth or a half broth and water combination may be the way to go because by the second serving it was getting a bit heavy.
A technique that appeared to be a real winner was the cooking of the greens and the pasta in 5 cups of broth for 18 minutes. The pasta came out great. Underdone whole wheat pasta is not good and I tend towards that.
We really liked this dish and plan on making it a regular.
1 comment:
That looks yummy! I have broccoli raab in my garden and now I know what to do with it.
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