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


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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


    All About Broccoli Rabe

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    All About Broccoli Rabe Empty All About Broccoli Rabe

    Post by Lobo Sun 31 Jan 2016, 4:44 pm

    All About Broccoli Rabe
    All About Broccoli Rabe Img35
    Also called broccoli raab, rapini, or Italian broccoli, broccoli rabe is much loved for its long, slender stalks; abundant, tender, frilled leaves; and distinctive flower buds that resemble small florets of broccoli. Closely related to mustard, broccoli rabe has 
a mild, pleasantly bitter taste with overtones of sweet mustard.

    At its best in autumn and winter, broccoli rabe is popular in Italian cooking, where it may be sautéed in olive oil and garlic as an accompaniment to meat or as the basis of a pasta sauce. Similarly, in Asia, it is a favorite vegetable for stir-frying with garlic or ginger. It is excellent cooked and chilled in salads or used to top pizzas or bruschetta.

    Selecting
    Choose broccoli rabe with bright green florets and leaves 
and yellow flowers that are just beginning to open. Avoid if the florets are wilted, browned or fully bloomed. The stalks should be firm and can be slightly flexible.

    Storing
    Store broccoli rabe in a plastic bag in the refrigerator for up to 3 days.

    Preparing
    Trim away the ends of the stems and any wilted leaves. If any 
of the stems are particularly thick or tough, they can be peeled with a vegetable peeler. To reduce broccoli rabe’s bitterness, 
it can be steamed, braised in a small amount of water, or blanched before serving or cooking further.

    Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

      Current date/time is Wed 17 Apr 2024, 9:06 pm