Braised Borccoli Rabe With Anchovies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The following recipe is courtesy of Mario Batali’s “Holiday Food.” It’s a small cookbook that focuses on the celebrations in the southern Italian province of Campania. Batali combines four ingredients famous for their healthful attributes: garlic, olive oil, broccoli rabe and anchovies. Read more . Broccoli rabe, also known as rapini, is a great source of iron, Vitamin A and D and fiber. The thin stalks cook in just a few minutes, and the flavor is bitter, refreshing and, once you’ve tried it, surprisingly addictive. If you prefer, you can substitute regular broccoli or cauliflower. Historically, Italians used preserved anchovies in their cooking because it enabled them to legally bypass the expensive salt taxes. As an added benefit, anchovies are, like most oily fish, loaded with omega-3 fatty acids. exexutive chef marc Bouchard written for the Nashua Telegraph Ingredients:
3 pounds fresh broccoli rabe, with leaves or broccoli |
1/4 cup extra-virgin olive oil |
8 garlic cloves, halved |
10 marinated anchovy fillets, roughly chopped |
kosher salt and freshly ground black pepper |
1/4 cup toasted bread crumbs |
Directions:
1. Trim the broccoli rabe into long stalks, removing the bottom 2 inches and leaving the leaves attached.
2. Bring 6 quarts of water to a boil.
3. Meanwhile, place a 12- to 14-inch saute pan over medium-low heat, and add the olive oil.
4. Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant.
5. While the garlic and anchovies cook, plunge the broccoli rabe into the boiling water and cook for 1 minute.
6. Drain the broccoli rabe well and add it to the pan with the garlic and anchovies.
7. Cook over low heat for 10-12 minutes, until tender but still holding its shape.
8. Remove from heat and season aggressively with pepper and timidly with salt.
9. Serve hot or at room temperature sprinkled with the bread crumbs
10. To wash this holiday meal down, choose a red wine, loaded with more antioxidants.
11. Herbaceous, with the aroma of black cherries, the Salice Salentino Taurino from the neighboring southern Italian province of Apulia will match the hen and broccoli perfectly;
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