Garden of Eden Organics

So I noticed the most frequently searched term on our blog is “Roppini Recipe”… and there are none here. So, in the fine fashion of yielding my own experiences to others’ I have found some good looking recipes online. 

But first, one off the top of Jen’s head (her head is my favorite place to store things I can’t fit into mine):

->Roppini, broccoli and sun dried tomatoes sautéed in olive oil and garlic. Top pasta of choice.

RAPINI: also called raab, broccoli rabe, cime de rape, rape and brocoletti. It’s a form of turnip green.

Rapini & Garbanzo Pita Pizzas

2 large garlic cloves, sliced thin
1/4 cup extra-virgin olive oil
a 19-ounce can garbanzos, rinsed and drained
1/2 cup water
1 pound rapini tips, rinsed and roughly chopped, eat the leaves and tender stems!
1/2 teaspoon dried hot red pepper flakes
three 6-inch whole wheat or other pita breads, halved horizontally to form 6 rounds
1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F.

In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook
rapini until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until the greens are crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread rough sides of pita with chick-pea purée and top with rapini and Parmesan.

Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.

Serves 6 as an entrée or 10 to 12 as an hors d’oeuvre.

adapted from Gourmet

Broccoli Rabe with Orechetti Pasta and Sausage

1 bunch Broccoli Rabe
1 Lb or so of your favorite sausage (no casings, or remove from casings), I use hot Italian
4 cloves garlic, or more if you wish
Orechetti Pasta (Italian for little ears) Penne and Farfalle work well too if you can not find.
1/4 to 1/2 cup chicken stock

Brown sausage in large skillet (best in bite size crumbles). While sausage is browning, clean Broccoli Rabe and remove only the thick tougher ends of stalks. Chop rabe into bite sized pieces. Drain sausage and set aside. Start your water for the pasta and cook according to directions for aldente pasta. In same large skillet as sausage sauté chopped garlic cloves in a bit of olive oil for a couple of minutes (do not clean pan as remaining fat from sausage will add more flavor). Add Broccoli Rabe and some chicken broth to pan and cook until greens have wilted. Add sausage and heat through. Toss with cooked pasta and enjoy. Watch the salt on this as some sausages will have a lot of it and could potentially make this dish to salty if more salt is added. Keep the salt added to pasta water to a minimum.
This dish also works well with vegetarian substitutions for a yummy vegan alternative, make sure to increase the olive oil accordingly… Yummy!

I found a one-page article about it in Cook’s Illustrated (Jan/Feb 1999) that told me more about rapini than a shelf of vegetable cookbooks. Here’s some thoughts and recipes from Anne Yamanaka who wrote the article:

After trying several ways of blanching the greens, she decided the best was boiling 1 bunch of rapini in 3 quarts of salted water. Here’s the official recipe:

Blanched Rapini (Broccoli Raab)

adapted from Cook’s Illustrated

Using a salad spinner makes easy work of drying the cooled blanched rapini.

1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt

Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.

Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with one of the following recipes.

Rapini with garlic and red pepper flakes

2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens (above)

Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.

Rapini with Sun Dried Tomatoes and Pine Nuts

Follow recipe for Rapini with Garlic and Red Pepper Flakes, adding 1/4 cup oil-packed sun-dried tomatoes, cut into thin strips, along with garlic and red pepper flakes. Add 3 Tablespoons toasted pine nuts to skillet along with rapini greens.

Rapini with Asian Flavors

Mix 1 Tablespoon soy sauce, 1 1/2 teaspoons rice wine vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon sugar in small bowl; set aside. Follow recipe for Rapini with Garlic and Red Pepper Flakes, substituting vegetable oil for the olive oil and adding 1/2 teaspoon finely grated ginger along with garlic and red pepper flakes. Add reserved soy sauce mixture to skillet along with rapini.

What three other books had to say about rapini:

Broccoli raab is a leafy mustard green. It’s leaves and buds have a mustardy bite much like turnip greens. -The Joy of Cooking

This is an unusual medium-sharp flavored green widely grown in Italy. It has edible stems and small bud clusters. -The Victory Garden Cookbook, Marian Morash

In Roman times this ‘sprouting broccoli’ was very popular and considered a delicacy. A recipe from Apicus for broccoli raab:

Mince the leaves with coriander, onion, cumin, pepper and oil, then serve them with boiled leeks, olives or pine nuts, and raisins. -The Vegetable Book by Spencer

PENNE WITH BROCCOLI RAAB, PINE NUTS, AND CURRANTS

Wash the broccoli raab well and separate the large stems and leaves. Bring several quarts of water to a boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves and blanch 1 minute. Remove the greens to a colander to drain. Reserve cooking water. Salt the greens water and add the pasta. While the pasta cooks, heat the oil in a large saute pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Add 1/4C or so of the greens/pasta water. Season to taste. Serve with Parmesan cheese. Serves 3-6

The Greens Cookbook

BROCCOLI RAAB PASTA

Put on a large pot of water to boil. In a skillet, coated with olive oil, heat the onion over high heat. When onion is browning in spots, add the garlic, red pepper flakes and salt to taste. Toss briefly, then add the raab and a splash of water. Lower the heat and cook until tender, stirring frequently. Meanwhile cook pasta. Taste the raab and adjust the seasonings. Add a generous amount of olive oil and a splash of vinegar. Toss with the drained pasta and top with romano cheese.

Chez Panisse Vegetables, Alice Waters

BROCCOLI RABE AND CHICK-PEA PITA PIZZAS

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread rough sides of pita with chick-pea puree and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.  Serves 6 as an entre or 10 to 12 as an hors d’oeuvre.

Gourmet, December 1994

Broccoli Raab 
James Peterson, Vegetables 
Serves 4

2 pounds broccoli raab 
1 tablespoon salt 
1 tablespoon white or brown pale miso 
1/4 cup mirin or 6 tsp sugar dissolved in 3 Tbsp hot water 
1 teaspoon Asian dark sesame oil 
2 teaspoons white sesame seeds

Cut the broccoli raab flowers and leaves away from the larger stems. Discard the stems. Rinse and drain the leaves and flowers in a colander. Bring about 4 quarts of water to a rapid boil with the salt. Boil the broccoli raab for five minutes, uncovered, over high heat, and drain in a colander. Immediately rinse the broccoli with cold water and pat it dry in towels or spin it in a lettuce spinner to get rid of excess water. In a mixing bowl large enough to hold the broccoli raab, work the miso, mirin and, and the sesame oil to a paste with a whisk. Just before serving, tossed the broccoli raab with the the paste. Arrange the broccoli on one large plate and sprinkle with the sesame seeds or arrange it on individual plates and sprinkle each serving within the sesame seeds.

www.mariquita.com/recipes/broccoli%20raab.html