12-28…PENNE WITH RAPPINI (BROCCOLI RABE)

Amy, Bob, Abigail, and William left us this morning, leaving behind an abundance of fantastic food from Caputo’s deli in Elmwood, Ill. After three days of pure culinary heaven I looked at tonight’s dinner as a challenge, which of course it wasn’t, since one of Amy’s departing gifts was a package of fresh broccoli rabe.

I’ve posted this recipe before but it is so simple I’ll do it again.



INGREDIENTS:

Penne pasta
Olive oil
Broccoli rabe, also called rappini, coarsely chopped with stems discarded
Garlic sliced thinly
Red pepper flakes optional

PROCESS:

Blanch the greens in boiling water for about four minutes the transfer to pan and sauté with olive oil and garlic.



Cook the pasta in the same water, drain, and transfer to the broccoli rabe and mix well. Drizzle with olive oil and serve with parmigiano reggiano cheese.

COMMENTS:

Broccoli rabe may be an acquired taste, and if it is, both Patience and I have acquired it. The dish never fails to elicit oohs and aahs from us. One of my few disappoints in Paducah is that none of the markets carries this delectable green.