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BROCCOLI RAAB
Also known as Rapini, broccoli raab is one of those vegetables that many people have never tried.
We grew it on Long Island and had great success, but we've had a tough time here, mostly due to flea
beetles eating them up while they are still really young and causing them to bolt early. Broccoli
raab looks like a small floret of broccoli at the end of a long stem with leaves attached. Unlike
broccoli, the stems and leaves are tender are eaten along with the floret at the end. They are
sweetest and best before any of the buds have opened to flowers. They are still edible once the
flowers open, they just become a bit more pungent.
Broccoli raab is often featured in fancy italian cuisine. It's delicious sauteed with garlic, red peppers and olive oil and tossed with a pasta salad. FAVORITE RECIPES: Pasta with Broccoli Raab and Garlic 8 ounces pasta, any kind (we usually use tri-color rotini) ~ 8-10oz broccoli raab 5-8 cloves garlic, thinly sliced (cooking will mellow the flavor - use plenty) 2 tablespoons olive oil 2 ounces freshly grated parmesan, reggiano or other hard italian cheese salt and pepper The original recipe says to blanch the broccoli raab before sauteeing it and then cook the pasta in the same water you used to blanch the broccoli raab, but we never bother. We just get the pasta cooking and then sautee the broccoli raab in some olive oil--add in the sliced garlic when it looks about half-way cooked. Salt and pepper the broccoli raab to taste and serve over hot pasta. Sprinkle liberally with parmesan. For variety, try adding pine nuts, sweet peppers or sun dried tomatoes when sauteeing the broccoli raab. |