VEGAN: Orecchiette With Broccoli Rabe

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* Exported from MasterCook *

 

Orecchiette With Broccoli Rabe

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 112

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large broccoli rabe bunch -- (about 2 pounds)

rinsed and drained

trimmed of any discolored leaves

and tough bottom stems

1/4 cup extra-virgin olive oil

4 large garlic clove -- finely chopped

1/4 teaspoon crushed red pepper flakes -- or to taste

Salt -- to taste

16 ounces orecchiette

OR other small-to medium pasta

 

MAKES 6 MAIN-COURSE OR 8 PASTA-COURSE SERVINGS

 

Apulia is both home to orecchiette, a wonderfully imaginative pasta shaped

like little ears, and crazy for broccoli rabe, or rapini, a decidedly more

aggressive green than its close cousin broccoli. Little wonder that this

quick and easy recipe is a great favorite among Apulian home cooks and

chefs alike. As with other strongly flavored dishes, it would never be

served with cheese. If you can't locate orecchiette, use farfalle (bow

ties), fusilli (corkscrews), or medium conchiglie (shells) instead.

 

Bring a large stockpot filled with salted water to a boil over high

heat. Working in two batches, add the broccoli rabe and blanch until

barely tender, about 3 minutes. Using tongs or a pasta server, transfer to

a colander. Rinse under cold running water and drain well. Transfer to a

cutting board and coarsely chop. Set aside. (Either save the cooking

liquid in the stockpot to cook the pasta, or discard and fill with fresh

water.)

 

In a large deep-sided skillet with a lid, heat the oil over medium-low

heat. Add the garlic and cook, stirring, until just softened, 2 to 3

minutes. Add the red pepper flakes and cook, stirring, for about 30

seconds. Add the broccoli rabe and salt, stirring well to combine. Cover

and cook, stirring a few times, until the stems of the broccoli rabe are

tender, 5 to 7 minutes. Keep warm until needed.

 

Meanwhile, bring either the reserved cooking liquid or fresh salted water

in the stockpot to a boil. Cook the pasta according to the package

directions until al dente. Drain well and return to the stockpot. Add the

broccoli rabe mixture and toss well to combine. Serve at once.

 

Advance Preparation: The blanched and chopped broccoli rabe can be held at

room temperature for about one hour, or covered and refrigerated for three

to four hours, before completing the recipe. The cooked broccoli rabe

sauce can be kept warm over very low heat for one hour before tossing with

the pasta and serving.

 

Cook's Tip: When shopping for broccoli rabe (also known as broccoli di

rape, broccoletti, or rapini), select only bunches with firm small stems

and bright green leaves and buds. Unlike broccoli, whose leaves and most

of the stems are discarded before cooking, broccoli rabe is essentially

cooked in its entirety, with only discolored leaves and tough stem ends

thrown away. Any stem much thicker than a pencil should be discarded when

trimming the broccoli rabe.

 

Variations: Orecchiette with Broccoli Rabe and Chickpeas. Add about 1 1/2

cups cooked chickpeas to the pasta just before draining.

 

Serve sprinkled with toasted bread crumbs, as for the Ditali with

Cauliflower (see separate recipe), or with toasted pine nuts.

 

PER MAIN-COURSE SERVING: Calories 406 - Protein 14g - Total Fat 11g -

Saturated Fat 2g - Cholesterol 0mg - Carbohydrate 65g - Dietary Fiber 6g -

Sodium 47mg

 

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