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Tuesday, September 25, 2012

Trinette e Broccoli di Rape

One of our favorite vegetables in the fall is broccoli di rape (also known as cima di rape, rapini or broccoletti.  We love them simply sautéed with garlic and oil but also with pasta.  The flavor of rapini is bitter and pungent.  

To remove some of that bitterness, I blanch them first. 

Broken trinette
1 lb. trinette (or any short pasta)
2 lb. broccoli di rape, trimmed
3 cloves of garlic chopped
1/4 cup of olive oil
1 cup of water
1 dry red pepper (chopped) or 1 tsp. red pepper flakes
     Salt and pepper
Broccoli di rape and pasta
In a small pan add the oil and saute' the garlic.  When garlic is golden, add salt and pepper, red pepper flakes and 1 cup of water.  Simmer gently for 10 to 15 minutes.
In the meantime, wash the broccoli.  In a large pot bring water to a boil and add the broccoli. 
Cook for 5 to 10 minutes (tender but not mushy). 
Remove broccoli with a strainer and set aside.  In the same water, cook the pasta al dente. Drain and add to the broccoli.  Pour the sauce over the pasta and mix well.  


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