Makes 4 servings
Fedelini with Broccoli Rabe, Pancetta, Parmigiano-Reggiano, and Toasted Bread Crumbs
Makes 6 servings
Minestra Maritata
Makes 4 to 6 servings This is a typical dish of the Campania region in which the meat “marries” with the vegetables. The broth can be prepared a few days before the rest of the soup, making it a quick and easy spring time supper.
Pappardelle with Broccoli Rabe and Ricotta
Serves 6 to 8 We love this recipe with homemade chestnut pappardelle, but for a simple meal, any pasta will do. Substitute broccoli, broccolini, or even chopped Swiss chard for the broccoli rabe.
Sautéed Broccoli Rabe With Garlic & Crushed Pepper
Makes 4 to 6 servings
Spaghetti with Broccoli Rabe
Makes 6 servings The toasted bread crumbs add a nice texture to this dish, but they aren’t essential if you’re looking to save some time. Use leftover sandwich bread to make fresh breadcrumbs in a food processor. Toast them in a little butter or olive oil over medium heat until […]
What I’m Cooking: Lemon Baked Pasta with Broccoli Rabe
I haven’t always embraced my Italian-American identity. That’s not to say I’m not proudly Italian-American, or that I’m somehow ashamed of my Italian ancestry. It was more the Jersey Shore Italian-American stereotype that sort of haunted me, even before MTV entered the conversation. On campus at The Culinary Institute of […]