Whats in a Name? (Sauteed Broccoli Rabe with Garlic and Red Pepper)

Thursday, July 19, 2012

broccoli-raab-5

Broccoli rabe, rapini,  broccoletti, broccoli raab.  Depending on where in the world you live, these nutritious leafy green bundles go by many aliases.  Call them whatever you like.   I call them delicious.

Broccoli Rabe was a staple in my family’s diet when I was growing up.  Honestly, it almost qualified as a comfort food!  We probably ate it two or three times a week in various incarnations – with slabs of  fresh mozzarella in between thick slices of rustic Italian bread; tossed with sausage, olive oil and Parmesan cheese over pasta; and simply sautéed with garlic, red pepper flakes and olive oil, just like I’ve made it here.  What was the allure?  I couldn’t say.  I guess we were just a broccoli rabe kind of family.  Sometimes, you just have to take things as they are.  read more >>

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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