Thursday, August 30, 2012


Thanks to the folks at Midtown Market broccoli rabe is now a regular staple in our kitchen.  This means more opportunities to explore new ways of putting this unique green to use.

Last night, acting on Patience's suggestion, I combined the BR with mushrooms and onions and served it over a spinach Pappardelle.


Pappardelle - At Dented brand, available at Midtown Market
Broccoli Rabe - thick stems discarded and coarsely chopped
Olive oi
Mushrooms - combination of shitake and baby portobella
Red pepper flakes


Cook onion and garlic in olive oil until soft, then add the mushrooms.  Blanch the BR in boiling water for 3-4 minutes, drain, and add to the mushrooms.  (I drizzled a bit more olive oil at this stage but that is a judgement call.)  Cook over low heat.

In the meantime, bring the water back to a boil and cook the pasta.  Place in serving bowl and mix in the greens and mushrooms.  Serve with grated cheese of you choice.

Broccoli Rabe served with white beans

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