i have been trying to try new things i see at the farmers’ market. one of the best discoveries i have made so far has been rabe. so far we have tried kale rabe, brussels sprout rabe, and broccoli rabe. i read a few recipes on epicurious.com to see how to prepare it and learned that a lot of people find it too bitter to eat. all of the rabe we had gotten at the farmers’ market was tender and almost sweet. i couldn’t understand what they were talking about. then i purchased some broccoli rabe from whole foods. i prepared it the same way as i had the rabe from the market. it was so bitter we couldn’t eat all of it. if i had any doubts before about freshness affecting flavor, well i sure don’t anymore…
my favorite way to eat rabe is with pasta and chicken sausage. yum!
chopping it into 2″ pieces and blanching it for 2 minutes is key. it gets lightly cooked and remains fresh and semi-crunchy. meanwhile i boil two sausages and put a pot on high for pasta. i mince some garlic and heat olive oil in yet another pan.
when the sausage is done i slice it and set it aside. when the pasta is almost done i add the garlic to the olive oil, then the rabe and the sausage, tossing it all together. i like to add some red pepper flakes and salt too. once the pasta is done i drain it and put it and the sausage mixture into a large bowl, tossing it to combine.
then i add parmesan cheese and a little lemon juice. it’s an easy delicious meal that we love. i’m so glad i tried rabe at the market!
look at our pink/mauve counters. the interior design in 1986 sure was something else…
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Tags: chicken sausage, cooking, farmers market, pasta, pink counters, rabe