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|Sautéed Broccoli Rabe
|Recipe contributed by Joe Barracato
- 4 pounds broccoli rabe (rapini)
- 2 tablespoons lightly toasted pignoli or pine nuts, toasted (optional)
- 1/4 cup olive oil
- 4-5 garlic cloves, chopped
- 1/2 teaspoon crushed red pepper flakes
|In a large pot (6-8 quart size), fill 3/4 way with cold salted water. Bring water to a boil. While water is coming to a boil, trim the large woody portions of the stems from the broccoli rabe. Place large bunches into the boiling water. Blanch the broccoli rabe until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
Heat the olive oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Serve immediately tossing the broccoli rabe with the toasted pine nuts, is a matter of taste. You can also serve with rigatoni, ziti or your favorite macaroni. Serves 4-6.
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