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Braised Broccoli Rabe with Orecchiette

May/June 2009, January/February 1998

Your rating: None Average: 3.7 (11 votes)

Here we mellow broccoli rabe's bitterness just a bit by plunging it into boiling water for a minute before adding it to the pasta. For a variation, try adding crumbles of browned Italian turkey sausage.



READER'S COMMENT:
"Not so good. This did not maximize the flavors of the broccoli rabe - it was overcooked by far. The dish ended as more of a soup/stew than I would have liked, and the vegetable broth I used overwhelmed the flavors of the aromatics. I...
Braised Broccoli Rabe with Orecchiette

2 Reviews for Braised Broccoli Rabe with Orecchiette

09/23/2009
Anonymous

Not so good. This did not maximize the flavors of the broccoli rabe - it was overcooked by far. The dish ended as more of a soup/stew than I would have liked, and the vegetable broth I used overwhelmed the flavors of the aromatics. I would not make it again.

Ellen, Edina, MN

Comments (1)

2 comments

Anonymous wrote 1 year 41 weeks ago

So, you gave the recipe

So, you gave the recipe negative points due to your own shotty cooking technique?

09/01/2009
Anonymous

We enjoyed this recipe and I plan to make it again. The only thing I am going to do differently is skip the cooking in step #1. It didn't seem necessary because the broccoli rabe cooks in the broth in step #2. Nice combination of flavors.

—Lynda, Boston, MA

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