Holiday Entertaining 2001: Tuscan Thanksgiving


  Broccoli Rabe

The Chef
EGIDIANA MACCIONI of Le Cirque

Servings
Serves eight.

Ingredients
4 pounds broccoli rabe
1/3 cup olive oil
4 cloves garlic, coarsely chopped
Salt and freshly ground black pepper

Cooking Instructions

Trim the hard stems from the broccoli rabe. Bring a large pot of salted water to a boil, add broccoli rabe, and boil for 15 minutes. Drain the broccoli rabe; squeeze dry, and chop coarsely. (May be prepared a day ahead.)

Heat the oil in a large sauté pan over medium heat, add the garlic, and sauté quickly, but do not let it take on any color. Add the broccoli, and sauté for a few minutes to heat through. Season to taste with salt and pepper and sauté for a further minute.

 




Photograph by Beatriz Da Costa.


 
 
   
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