- 4 pounds broccoli, stems trimmed, crowns cut into small florets (about 13 cups florets)
- 2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped
- 6 large garlic cloves, thinly sliced
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.
Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature.
Broccoli rabe is widely available in supermarkets, even in the dead of winter. And while its assertive, peppery flavor (reminiscent of mustard greens or collards) is appealing, this green can sometimes be downright bitter and overwhelming i. Read More
- 4 teaspoons salt
- 2 chocolate bar biscuit croissant topping
- 1 jelly cotton candy
- ½ jelly gummies
- 2 cups liquorice chocolate
- 2 jelly beans bonbon
- 2 caramels tart gummi bears
- 6 butterscotch caramel lollipops
- 12 tbsp butter
- ¼ cup sugar
Scordo Cooks: 20 Easy Pasta Recipes
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Roasted Broccoli Rabe
The leafy greens of broccoli rabe (rapini) might not seem like an obvious choice for roasting, as they are more commonly sautéed or even stewed, but this preparation has a fabulous effect on these cruciferous vegetables. It reduces them down to more manageable stalks and bits, browns their ruffled edges, and tames their famously bitter edge with ease.
While this recipe assumes you have one bunch of broccoli rabe, this recipe is easy to double or triple, as long as you have the pans and oven space to do so. The real key, as is almost always the case with roasting vegetables, is spreading them in a single layer, so each piece has a chance to have lots of contact with the hot air of the oven and get tender and brown.
Roasted broccoli rabe is a lovely side dish on its own, but it also brings a vibrant bite to platters of assorted roasted vegetables. Its bitter flavor isn't everyone's bag, but for those of us who love it, the intense flavor is part of its appeal.
Broccoli rabe recipes - 9 recipes
Grilled broccoli rabe is slightly charred creating a crunchy/tender texture and elevated even more with an awesome .
- SALSA ROSSA:
- 1 cup sun-dried tomatoes (not oil-packed)
- Pinch crushed red pepper
- 1 roasted red bell pepper, chopped
- 1/4 cup pickled hot peppers, finely chopped, plus 1/4 cup brine from the jar
- 3 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Kosher salt
- BROCCOLI RABE:
- 1 pound broccoli rabe, trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Shaved Pecorino Sardo, for serving
Grilled Broccoli Rabe with Grilled Pepper Relish
Heat the grill to high if using charcoal, wait until the coals are ashed over and glowing
- 3 bell peppers (orange, red and yellow, or all one color)
- Canola oil, for brushing
- Salt and freshly ground black pepper
- 2 large cloves garlic
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 bunches broccoli rabe, woody stems trimmed
Cavatelli with Broccoli Rabe and Cannelini Beans
In a large saucepan heat the 1/4 cup olive oil over medium-high heat
- 1/4 cup extra-virgin olive oil, plus more for drizzling when serving
- 1 medium onion, diced
- 6 cloves garlic, pressed or minced
- 1 bunch broccoli rabe, trimmed and cut into bite size pieces
- 3 cups cannellini beans, cooked till just tender and drained
- 1 1/2 cups chicken broth
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper
- 1 pound cavatelli pasta, cooked until just al dente and kept warm
- 1/2 cup pancetta, julienned and sauteed until crispy, drained
- Parmigiano-Reggiano or Asiago, shaved or grated, for serving
Broccoli Rabe with Raspberry Vinegar Reduction
Remove the tough stem ends from the rabe and chop the leaves and tender stems into 3 inch sections, leaving any sma.
- 2 lbs. broccoli rabe
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1/4 teas. sea salt
- 1/2 teas. red pepper flakes
- 1/4 cup vegetable or beef broth
- 3 tablespoon raspberry vinegar
Ears, sausage and broccoli rabe
Preparing the Broccoli di Rape: Wash and spin-dry the broccoli di rape and remove the large tough leaves, leaving.
12 Things You Can Cook with Frozen Broccoli
Believe it or not, frozen broccoli is more than just a great add-in for pasta dishes and stir-fry. We’ve rounded up a few of our favorite recipes for using up this freezer staple, including casserole, quiche, soup and even pizza.
Photo By: Tara Donne ©Tara Donne
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Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
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Cheesy Mushroom and Broccoli Casserole
This cheesy broccoli casserole is rich and creamy because it starts with a roux. The combination of butter and flour (cooked in the pan until nice and browned) helps the chicken stock and heavy cream thicken up and create the perfect sauce.
20-Minute Crispy Pierogies with Broccoli and Sausage
This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.
Ham, Broccoli and Cheddar Frittata
This easy ham and cheese frittata, spiked with some healthy broccoli (from the freezer!), works as a centerpiece for brunch, a quick and simple lunch or for dinner, served alongside a green salad.
All you need is a bag of frozen broccoli and a few other basic ingredients (like onion, potato, garlic, chicken broth and cream) to turn create this creamy and comforting soup. Even better, it&rsquos ready in under an hour!
Chicken Ramen Noodle Dump Dinner
Low maintenance and packed with flavor, this creamy casserole transforms ramen noodles and frozen broccoli into a satisfying dish, perfect for dinner any night of the week.
Broccoli Tot Chicken Pizza
Marcela doubles down on the frozen broccoli in her veggie-loaded chicken pizza. She uses frozen broccoli tots to make the crust &mdash and tops the pizza with thawed, chopped florets.
Turkey Bacon and Broccoli Quiche
A turkey bacon lattice topper adds an impressive element to this classic quiche combination. Using a prepared crust and frozen broccoli makes it super easy to pull together.
This is a surprisingly low-fat version of the classic tuna casserole you grew up with. Studded with good-for-you frozen broccoli and topped with breadcrumbs, it&rsquos the healthy casserole you&rsquoll make again and again.
One Recipe, Two Meals: An Easy Baked Potato Bar
There&rsquos no better way to get your little ones to eat their green veggies than by serving them up inside a tender baked potato, along with mounds of sour cream and Cheddar cheese!
Mini Broccoli Quiches with Prosciutto Crusts
Frozen broccoli is the perfect veggie for these flavorful egg cups. It stand up well to cooking, complements the savory prosciutto and onions &mdash and adds a nice pop of color!
Loaded Baked Potato Tots
Inspired by the crave-worthy deliciousness of a loaded baked potato, this shortcut recipe is packed with flavor. Frozen potato tots are thawed and mixed with Cheddar, bacon and, you guessed it, frozen broccoli. After they&rsquore baked in the oven, drizzle them with sour cream and top with chopped chives.
Cheesy Popcorn Shrimp Potato Nests
Hash brown cups are filled with a creamy, broccoli-Cheddar sauce, then topped with popcorn shrimp for a kid-friendly snack that&rsquos also great for parties.
- 1 Bunch of Broccoli Rabe
- 4 Medium Potatoes
- 4 Tablespoons Olive Oil
- 1 Medium Onion, Chopped
- 3/4 Cup Chopped Pancetta
- 2 Cloves of Garlic, Minced
- 3 Tablespoons Finely Chopped Fresh Sage
- Salt & Pepper
- Red Pepper Flakes
- Quarter the potatoes, and boil in salted water until they are fork tender, about 15 minutes.
- Clean the broccoli rabe, removing stems and yellowed leaves, and chop the rest into 2 inch pieces.
- About 2 minutes before removing the potatoes, add the broccoli rabe and cook until tender.
- Drain well and place the potatoes and broccoli into a bowl.
- In the same pot, heat the oil until sizzling, then add the onion and pancetta and cook over medium heat until the pancetta and onions are golden brown.
- Add the garlic and sage, and cook another minute or two until fragrant.
- Return the potatoes and cima mixture to the pot.
- Season with salt, pepper, and red pepper flakes.
- Stir, breaking up the potatoes a bit and cook a minute or two until everything is coated with the spices.
- Remove, place in a bowl and serve warm.
Italian Chicken Cutlet Sandwiches
Feed a crowd or just a huge appetite with these quick and easy Italian Chicken Cutlet Sandwiches! Crispy chicken is layered on a soft, chewy ciabatta roll slathered with pesto mayonnaise then topped with roasted peppers and sautéed broccoli rabe. This is a bite of Italian flavors you won’t want to miss!
It’s finally football season and I have a little confession….I’m not a big football fan. But that doesn’t mean I’ll ever turn down a good tailgating party because….HELLO….the food! Don’t you agree that the food is the best part of football season? And it gives you a chance to chow down on things you wouldn’t usually eat on a normal day….like a fully loaded Italian Chicken Cutlet Sandwich. This thing is pretty epic as far as sandwiches go, packed full of so much flavor it’s literally bursting out the seams!
I’m a huge cheerleader for BIG sandwiches! And not just a big sandwich for one….I like to make one GIANT sandwich to serve at tailgates and fall parties because it’s so much EASIER to serve than making a bunch of tiny sandwiches. This Italian Chicken Cutlet Sandwich recipe starts with a large, looooong ciabatta roll. You can use whatever long roll you’d like but this one was almost two feet in length.
Then, I mixed together a bit of store bought pesto with mayonnaise to create a spread that you’re going to want to put on everything. Spread ALL of it on both sides of the roll then let the sandwich building begin. Top the spread with a layer of provolone cheese, I like mine sharp but you can use mild or a little of both to make all your guests happy. Arrange your crispy chicken cutlets on top of the cheese, then top with roasted red peppers and sautéed broccoli rabe.
Top your sandwich with it’s lid and slice into single serve sizes…..how big or how small is totally up to you but I always keep them about 2 to 3 inches wide and then one that’s twice that size just for myself. Because I need a reward for all my hard work…right?
1) Broccoli Rabe Cooks Down…A Lot. If you’ve never cooked with Broccoli Rabe before, you’ll notice that you when you first place it in the pan it will look like ‘a lot’ of broccoli rabe. However, it cooks rapidly, and dramatically. A whole head of broccoli rabe will cook down until it barely covers the bottom of the pan it’s in.
2) Some Like It Hotter. If your palate is anything like my son’s, feel free to swap out the bell peppers with the spicy pepper of your choice. Jalapenos, long hots, habanero, serranos, or really ‘any’ pepper of will work just fine.
3) Don’t fret the Breadcrumbs. While I would suggest using plain breadcrumbs, if all you have on hand is Italian Breadcrumbs, don’t worry about it – those will do just fine.
How to Make It
Heat a small saucepan over medium-low. Add oil and garlic cook, stirring occasionally and adjusting the heat as needed to keep garlic from browning too quickly, 25 to 30 minutes or until garlic is very soft. Drain oil into a small bowl reserve oil. Place garlic cloves, eggs, and cottage cheese in a food processor process until smooth. Transfer mixture to a medium bowl.
Preheat broiler with oven rack 6 inches from heat. Trim Broccolini stems from tops cut tops and stems into bite-size pieces. Heat a 10-inch nonstick ovenproof skillet over medium-high. Add 1 1/2 teaspoons reserved garlic oil to pan swirl to coat. Add Broccolini stems, bell pepper, and onion cook, stirring often, 5 minutes or until vegetables are slightly tender. Add Broccolini tops cook 5 to 6 minutes or until Broccolini is bright green and bell peppers are tender. Fold vegetable mixture, parsley, oregano, salt, and black pepper into egg mixture.
Heat 1 1/2 teaspoons garlic oil in skillet over medium-high swirl to coat. Pour egg mixture into skillet cook 30 seconds. Reduce heat to medium-low cook, without stirring, until eggs are partially cooked, about 4 minutes.
Transfer skillet to oven broil until eggs are set and top of frittata is lightly browned, about 5 minutes. Remove from oven run a spatula around edges of frittata to loosen. Cut into 8 wedges. Serve immediately.
Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes, available May 16, 2017 ($22, Oxmoor House)