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Posts Tagged broccoli rabe

Orecchiette with Broccoli Rabe Pesto

1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
Kosher salt
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and Parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.

Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.

While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more Parmigiano. Voila!


From: Anne Burrell @ The Food Network





Broccoli Rabe and Cannellini Soup

1 medium onion, thinly sliced
3 T. olive oil
4 cloves of garlic, pressed
2 cups chicken stock or water
2 cups roughly cut broccoli rabe
15.5 ounce can of Cannellini beans, rinsed and drained
2 t. fresh lemon juice or red wine vinegar
A bay leaf
2 t. minced fresh rosemary
1 t. dried basil, or 1 T. fresh basil, minced
Salt and pepper to taste
Curls of parmesan cheese to garnish

Heat the olive oil in a saucepan, then toss in the onions and garlic and stir, with the heat on medium.  When the onions have softened, add the chicken stock or water, the broccoli rabe, the beans, and the lemon juice and herbs.
Cook on medium for approximately 20 minutes, stirring gently every so often. Check for salt and pepper, and serve piping hot with the curls of Parmesan.













Broccoli Rabe with Garlic and Olive Oil

Broccoli rabe is a non-heading variety of broccoli. Broccoli Rabe has long, thin leafy stalks
that are topped with small florets. Broccoli rabe is sometimes referred to as rapini, broccoli
raab, or broccoli di rape. Broccoli Rabe is an Italian staple, bitter in comparison to “broccoli”

1-2 bunches broccoli rabe
2 tablespoons extra virgin olive oil
2-3 medium garlic cloves, peeled and minced
1/2 teaspoon crushed red pepper
Freshly ground black pepper (optional)
Sea salt, to taste

Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel thick, lower stems from broccoli rabe. Tear broccoli rabe into large pieces. Clean broccoli rabe in a large amount of cold water until all dirt is removed. When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain broccoli rabe well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful do not allow the garlic to burn. Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Season to taste with salt and freshly ground black pepper, if desired.

If there are leftovers chop the sautéed broccoli rabe and serve with crostini for a simple Italian appetizer.

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