If you’re looking for an alternative way to eat broccoli rabe, you’ll love this version of broccoli rabe and potatoes – quick recipe!
It’s a fast and flavorful preparation that you can serve as a main dish in a larger portion or as a side dish. In short, a rustic and genuine vegetarian dish.
This recipe was born from the idea of transforming two humble traditional ingredients into an original and unusual proposal, ready to impress at the table. The potatoes are boiled, then mashed directly with the skin to form small crispy and golden “cakes.”
To complete, the broccoli rabe is sautéed in a pan with extra virgin olive oil, offering a contrast of textures and flavors.
The beauty of broccoli rabe and potatoes is that they are prepared with a few simple steps and without the need for complicated techniques: just a few minutes in the oven for the irresistible crust on the potatoes and a quick sauté for the broccoli rabe. The result? A dish, as I said, genuine, colorful, and versatile, perfect for a quick lunch or a convivial dinner.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stove
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
- 2 potatoes (large)
- 7 oz broccoli rabe
- garlic (powdered or fresh)
- extra virgin olive oil
- salt
- chili pepper (if desired)
- 1 tablespoon blanched almonds
Tools
- Meat Tenderizer
- Pressure Cooker
Steps
Wash and scrub the potatoes well and boil them with a glass of water, whole, in the pressure cooker for 5 minutes after it whistles. Then place them on a baking sheet lined with parchment paper and mash with the meat tenderizer or a glass.
Blanch the broccoli rabe in a little water in the pressure cooker as well (if the potato water is clean you can reuse it), first washed, for 3 minutes after it whistles.
Then sauté them in a pan with a drizzle of oil, salt, garlic, and chili pepper (if desired).
Salt the potatoes and add the broccoli rabe.
Finish the preparation with blanched and coarsely chopped almonds.
Add a drizzle of oil and bake in a hot oven at 350°F for about 15 minutes or until the almonds are golden. Serve hot.
Tips:
With Melting Cheese: Add diced scamorza or provolone to the potatoes in the last few minutes of cooking, for a soft center.
Vegan Version: Follow the basic recipe, excellent as it is, or add cooked legumes (chickpeas or cannellini beans) for a complete dish.
Spices and Herbs: Enrich the potatoes with rosemary, thyme, or smoked paprika for a more intense note.
Quick Cooking: You can boil potatoes and broccoli rabe in the same water, to save time and reduce steps.
FAQ (Frequently Asked Questions)
Can I use frozen broccoli rabe?
Yes, you can cook them directly in the pan without defrosting, adjusting the times.
Do the potatoes need to be peeled before mashing?
No, in fact, the skin helps to maintain the shape and becomes crispy in the oven.
Can they be prepared in advance?
You can boil the potatoes and blanch the broccoli rabe in advance, assembling and reheating in the oven just before serving.
