also known as rapini.
poor broccoli rabe didn't get a fair chance. it's on the list for a do-over. the raw leaf i tried tasted fresh, like a lighter version of your standard greens. seemed like it could be tasty.
but when i started to cook the recipe, i only had half the required amount of broccoli rabe. i thought it would be ok and i'd end up with extra sauce, which is usually a good thing.
not in this case. here we learn that sauteing things in wine adds a very strong wine flavor. and doubling the wine makes an inedible wine flavor.
recipe: http://www.epicurious.com/recipes/food/views/Broccoli-Rabe-with-Pine-Nuts-and-Raisins-233098
also, you have to really really trim these. they're uncomfortably woody even very far up the stalk.
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