Broccoli Rabe over Fusilli Pasta
(parboiled, then sauteed with olive oil, shallots, green olives, garlic, sun-dried tomatoes and the pasta)
Homemade Ciabatta Bread
We haven't had the broccoli rabe (raab) in a while -- there was a period a few years ago where we had it as often as we eat gyoza today ;) Parboiling does help remove most of the bitterness, as does the saute, but some of it remains. But the bitterness works in the overall context of this dish...
Monday, December 26, 2005