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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Broccoli Rabe with Pancetta and Garlic

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Broccoli Rabe with Pancetta and Garlic Empty Broccoli Rabe with Pancetta and Garlic

    Post by Lobo Fri 22 Jan 2016, 1:28 am

    Broccoli Rabe with Pancetta and Garlic Img32l
    Broccoli Rabe with Pancetta and Garlic
    Broccoli Rabe with Pancetta and Garlic Translucent
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 4
    Also known as broccoli raab, rape and rapini, this relative of cabbage, turnips and mustard shares their hearty flavor. Like broccoli, cabbage and cauliflower, broccoli rabe is a cruciferous vegetable high in fiber, vitamins and minerals. It has slim stalks, jagged dark green leaves and small florets. Its pleasantly bitter flavor pairs very well with other strong flavors, as this southern Italian recipe illustrates. Be sure to remove any tough stems and wilted leaves before cooking.






    • 86

    Ingredients:


    • 2 lb. broccoli rabe, trimmed and cut into bite-
       sized lengths
    • 3 oz. pancetta, diced
    • 3 garlic cloves, chopped
    • 2 to 3 Tbs. extra-virgin olive oil
    • Small pinch of hot red pepper flakes (optional)
    • Salt, to taste
    • Juice of 1⁄2 lemon, or to taste

    Broccoli Rabe with Pancetta and Garlic Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Bring a large saucepan three-fourths full of water to a boil over high heat. Add the broccoli rabe and cook until just tender but still brightly colored, about 5 minutes. Drain and set aside.

    In a fry pan over medium-high heat, sauté the pancetta until lightly crisp, about 5 minutes. Add the garlic, 2 Tbs. of the olive oil and the red pepper flakes and sauté until the garlic is just slightly colored, about 1 minute. Add the broccoli rabe, adding more oil if needed to prevent scorching, and toss it with the garlic mixture until tender and heated through, 1 to 2 minutes more.

    Transfer the mixture to a serving dish and season with salt. Add the lemon juice and toss well. Serve immediately. Serves 4.

    Variation Tips: Prepare this dish without the pancetta, let cool to room temperature and serve as a salad. Or, toss the finished dish with freshly cooked pasta and a few dollops of ricotta cheese.
    Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

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