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Red Wine Spaghetti with Broccoli Rabe

We were at the grocery store yesterday and I saw "Broccoli Rapini". 
  I had never heard of Broccoli Rapini before.  I had heard of Broccoli Rabe.  It turns out, it's the same thing.  So, I got it and came home and searched for a recipe.  A lot of the recipes used sausage, which I didn't have.  After tasting the recipe that I tried, I really do believe sausage would be great with it.  But, I was pretty happy with the recipe that I tried.   It definitely does need to be eaten warm.  Don't let it cool off.  It just doesn't have the same flavor.  I substituted whole wheat pasta, because that's what we always use.  You can check out the recipe through the link below and see other people's reviews and tips.

People are funny and so different in their tastes.  Some people love the bitterness of the Rabe.  And some people blanched it, but thought it was still too bitter.  Most of what I read yesterday said to blanche the Broccoli Rabe before sauteing it.  That is supposed to help get rid of some of the bitterness.  I don't mind a little bit of bitterness in my greens.  For my first time trying this vegetable, I like it.  I would buy it again, if I ever see it again! 

I ended up with a recipe called Red Wine Spaghetti with Broccoli Rabe by Michael Chiarello of the Food Network.
It was also my first time trying a red wine spaghetti.  It was different!  But, I liked it.  The addition of the Parmegiano-Reggiano cheese added the perfect salty kick to the sweetness of the red wine.

Have you ever tried broccoli rabe or red wine spaghetti?

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