Broccoli rabe is widely used in traditional southern cuisine, particularly in Apulian and Campanian cuisine. It is a low-calorie vegetable, rich in minerals – especially calcium, phosphorus, and iron – and vitamins, and should be eaten cooked.
Let’s see how to clean and cook broccoli rabe.
Also read how to prepare broccoli rabe pesto: raw or with cooked vegetables. And finally, tips on how to use and store the pesto here.
- Cuisine: Italian
Preparation
Broccoli rabe consists of the stem, wide middle leaves, small upper leaves, and finally the flower. Leaves, flowers, and buds can be eaten. The leaves should not have yellow parts but rather a bright green color, good texture, and firm stems.
First, remove the tough stems and the large leaves that are thicker and any that have yellow parts. Then, select the tenderest buds and cut the flowers.
Make a cross at the base with a knife.
Finally, rinse in plenty of cold, salted water to remove soil residues.
Broccoli rabe can be cooked in various ways:
In short, you can unleash your creativity with this wonderful vegetable!
I recommend a truly exceptional dish: Cavatelli with broccoli rabe, sausage, and pan-fried croutons.
Or Orecchiette and broccoli rabe.
Orecchiette with broccoli rabe are one of the most representative typical dishes of Apulia. A tasty first course that wins over the palate. The pasta is very light, made with re-milled durum wheat semolina and cooks in just a few minutes. Continue…
If you want to impress your guests, I recommend this fabulous first course: pappardelle mushrooms and sausage with broccoli rabe
THEY ARE A GUARANTEED SUCCESS!!!
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