Many times, I’ve espoused my love for Giada deLaurentiis and every one of her recipes I’ve ever tried. “When has Giada ever steered me wrong?” I’ve often asked. Well sadly, I think she steered me wrong here.Perhaps the recipe is fine and I just don’t like broccoli rabe. Perhaps I didn’t cook it properly because M and I were in agreement that the flavors never really meshed. The individual elements were okay, but they didn’t work together to form a cohesive dish. Either way, I probably won’t be making this particular recipe again. Sorry Giada, I guess your perfect streak had to end sometime…
Sauteed Broccoli Rabe
from Giada deLaurentiis, via www. foodnetwork.com
4 bunches (12 to 16 oz. each) broccoli rabe (rapini), stems trimmed
1/4 c. olive oil
3 garlic cloves, chopped
1/2 tsp. crushed red pepper flakes
1/3 c. golden raisins
kosher salt, to taste
2 TBSP pine nuts, toasted (I used walnuts)
1. Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Using a slotted spoon or Chinese strainer, transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
2. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute.
3. Reduce heat to medium-low. Add the broccoli rabe and toss to coat.
4. Add the reserved cooking water and raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.