Sautéed broccoli rabe, traditional recipe and with Thermomix.
It is the typical Apulian side dish, quick and easy to make and very tasty.
It goes well with meat dishes, especially sausage. A real must 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 cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Autumn, 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 do the 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 fillets anchovy in oil (optional)
Sautéed Broccoli Rabe
Tools
What we need to make
- 1 Knife
- 1 Colander
- 1 Frying pan wide and shallow with lid
Steps
Traditional recipe
Clean the broccoli rabe by removing the yellow leaves and keeping only the tender part, i.e., the tops, wash and drain.
Sometimes you may find less tender broccoli rabe, so it is better to blanch them for a few minutes without salt, then drain well and continue with the recipe.
In a wide pan, pour the extra virgin olive oil and the garlic, either whole cloves or chopped according to your preference, add the chopped chili pepper and sauté until the garlic is lightly colored.
Then, put the broccoli rabe in the pan.
Cook with the lid on to create the steam needed for the broccoli rabe to cook without adding more water.
As soon as the broccoli rabe starts to wilt, add the salt and stir. The salt will draw out a bit more of their natural moisture.
Continue cooking 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 is ready, you can serve it with your main courses.
With the Thermomix, we will first steam the broccoli rabe, then flavor them. Put 500 ml of water in the mixing bowl, place the Varoma container and arrange the broccoli rabe inside it, close with the lid and cook: 30 min./Varoma/speed 1.
Carefully remove the Varoma lid, invert it and place the container on top. Empty the mixing bowl without washing it, add the extra virgin olive oil, garlic, anchovies if desired, 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 mixing bowl, 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.
Advice: if you are blanching the broccoli rabe, do not throw away the cooking water, use it to cook pasta which can be dressed with the sautéed broccoli rabe, or you can use the cooking water to make a nice risotto, and towards the end you can add the broccoli rabe.
