Sautéed Broccoli Rabe
Broccoli di Rape o Rapine
Vrocculi i Rabe 'Ngranciati
In the USA and in some regions of Italy the broccoli raab is available most of the year; in Sicily they are
available for a short time in the winter and are not as bitter as the raab found elsewhere.
The majority cooks the broccoli di
rape sautéed with garlic, red hot pepper and olive
They are enjoyed for the characteristic slightly bitter and spicy taste, and without fail are coupled with crusty
bread to mop up the “juice” and some good wine to cool off the fire of the red hot peperoncino.
that grows in Sicily is a similar looking vegetable
to broccoli di rape, without that distinguished bitter taste; in the
Focacceria Palermitana when we cooked the to broccoli di rape, we blanched them before sautéing, to tone down
their bitterness and to set-in their deep green color.
The end result is a delicate and milder tasting vegetable to serve with Italian bread for an unusual lunch or as an
ideal side dish for a pork or beef entrée.
SERVES 4 TO 6
tablespoons of extra virgin olive oil
links of Sicilian style sausages (less than 1 lb.)
lb. broccoli rape (2 large bunches)
garlic cloves, crushed
pepper to taste
The Broccoli Rape
Trim and discard tough stems and blemished leaves.
Wash thoroughly the broccoli raab and set in a colander to drain.
In a large pot, place 5 quarts of water with 3 teaspoons of salt over a high heat. Bring the water to a boils, add
broccoli raab and cook for 3 minutes.
Transfer broccoli raab into a large dish, using a slotted spoon and set aside.
Using a 3 ½ quart sauté pan, place 4 tablespoons of oil, and sauté the garlic over a medium heat; when it is light
golden remove from the heat and very carefully add the broccoli.
Continue cooking at a medium heat; add salt, pepper and red pepper to taste. Cook for about 5 minutes until
Remove from heat, transfer to a serving dish and garnish with quartered lemons.
Serve with crusty bread and crushed red pepper on the side.
Broccoli Raab With Sausages