Sautéed broccoli rabe, traditional recipe and with the Bimby.
A typical Apulian side dish, quick to make and very tasty.
Pairs well with meat dishes, especially sausage. A true must-have of Apulian and Neapolitan cuisine known by various names such as “Sausage and Broccoli Rabe” or “sausage and friarielli but the recipe is the same.
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- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Fall, Winter, and Spring
- Energy 162.52 (Kcal)
- Carbohydrates 5.23 (g) of which sugars 0.02 (g)
- Proteins 3.47 (g)
- Fat 14.73 (g) of which saturated 2.17 (g)of which unsaturated 0.48 (g)
- Fibers 2.58 (g)
- Sodium 583.95 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 4 bunches broccoli rabe (net weight 600)
- 3 cloves garlic
- 1 chili pepper
- 1/4 cup extra virgin olive oil
- to taste salt
- 4 filets anchovies in oil (optional)
Sautéed broccoli rabe
Tools
What we need to make
- 1 Knife
- 1 Colander
- 1 Pan wide and shallow with lid
Steps
Traditional recipe
Clean the broccoli rabe by removing the yellow leaves and keeping only the tender part, the top part, wash and drain
Sometimes you may find broccoli rabe that are less tender, so it is advisable to first boil them for a few minutes without salt, then drain them well and proceed with the recipe
In a wide pan, pour the extra virgin olive oil and garlic, either whole or in pieces according to your taste, add the chopped chili pepper and fry until the garlic is lightly colored.
Then, put the broccoli rabe in the pan.
Cook with the lid on, so that steam is created which helps the broccoli rabe to cook without adding more water.
As soon as the broccoli rabe starts to wilt, add salt and stir them, the salt will draw out a little more of their water.
Continue to cook the broccoli rabe over low heat without adding more water, until they are cooked
At this point, if you like, you can add the anchovy fillets.
The sautéed broccoli rabe are ready, you can accompany your main courses
With the Bimby, we will first steam cook and then flavor. Put 500 ml of water in the bowl, place the Varoma container and place the broccoli rabe inside, close with the lid and cook: 30 min./Varoma/speed 1.
Carefully remove the Varoma lid, turn it upside down and place the container on top. Empty the bowl without washing it, add the extra virgin olive oil, garlic to taste, anchovies if you like, and chopped chili pepper, flavor: 3 min./248°F/speed 1 with the basket instead of the measuring cup.
Remove the garlic, if desired.
Add the cooked broccoli rabe to the bowl content, flavor: 5 min./248°F/reverse/speed spoon with the basket instead of the measuring cup.
Transfer to a salad bowl, season with a pinch of salt and serve.
Sautéed broccoli rabe.
Storage: in the fridge for up to 3 days, in the freezer for up to 3 months.
Tips: if you are boiling the broccoli rabe, do not throw away the cooking water, and cook pasta in it which you can then dress with sautéed broccoli rabe, or you can use the cooking water to make a nice risotto, adding the broccoli rabe almost at the end
