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Loading The Puglian Cookbook
  • Broccoli Raab

    Broccoli and broccoli raab (also called rapini) are very common in Puglia. You often see them as side dishes in restaurants or on family dinner tables. Broccoli raab has a strong flavor and a slight bitterness, and it is a perfect complement to many of the pasta dishes in this book—including those with robust meat flavors. As is typical of Puglian dishes, this dish is made more interesting by the addition of red pepper flakes. This is a perfect accompaniment to rich meats, such as sausage or lamb, as well as to simple pasta sauces.

    YIELD: 4 SERVINGS
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 2 cloves garlic, peeled and thinly sliced
    • 1 bunch broccoli raab, chopped into bite-sized pieces
    • 1 teaspoon (5 mL) red pepper flakes
    • Salt, to taste

    1. In a large frying pan, heat the oil and garlic over medium-low heat.

    2. As soon as the garlic starts to sizzle, increase the heat to medium-high and immediately add the broccoli raab. Toss, season with the red pepper flakes and salt, and cover. Cook for 5 to 6 minutes, until the raab is wilted but not soft.

    3. Serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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