Read Fabulicious!: Teresa's Italian Family Cookbook Online
Authors: Teresa Giudice
Fabulicious!: Teresa's Italian Family Cookbook (21 page)
Makes 4 to 6 servings
If you’ve never had broccoli rabe before, be prepared: it has a sharp, peppery taste. And of course, I add more peppers to it. But this is for a fancy side dish. You can cook broccoli rabe by itself and season however you wish. After you remove it from the ice water, you can eat it plain or drizzle it with olive oil. If you want to cook out some of the sharpness, boil it longer, but know that it will turn a less-exciting olive color.
1 pound broccoli rabe, stems trimmed
1 tablespoon extra-virgin olive oil
1 sweet onion, such as Maui or Vidalia, cut into thin half-moons
2 garlic cloves, minced
¼ teaspoon red pepper flakes
Salt
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
1.
Fill a large bowl halfway with ice water. Set aside.
2.
Bring a large pot of lightly salted water to a boil over high heat. Add the broccoli rabe and cook for 2 minutes, no longer, just to set the color. Drain in a colander. Transfer the broccoli rabe to the bowl filled with ice water. Let stand in the ice-water bath until completely cooled, about 10 minutes. Drain again and pat dry with paper towels.
3.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in the garlic and red pepper flakes and stir until the garlic is fragrant, about 1 minute.
4.
Add the broccoli rabe and ¼ cup water. Cook, stirring occasionally, until the broccoli rabe is tender and heated through, about 5 minutes. Season with salt. Serve hot, with grated Parmigano sprinkled on top, if you wish.
***
Meet Broccoli Rabe
***
A
lthough it’s been popular in the Mediterranean for centuries, broccoli rabe—also called rapini, raab, or turnip broccoli—is only just becoming popular in American kitchens. It’s not actually broccoli at all. It looks more like cabbage with little broccoli flowers than the tight bunch of broccoli you’re used to seeing, but we Italians consider it a much sexier vegetable. And it’s packed with nutrients, including the kind believed to zap cancer. One cup of raw broccoli rabe has tons of vitamins C and beta-carotene, a good bit of vitamins A and K, and a whopping 3 grams of protein!
When in Rome . . .
Broccoli rabe = BROCK-oh-lee ROB
***
Juicy Bits from Joe
***
W
hen you buy broccoli rabe, look for nice, fresh, dark green leaves. You don’t want nothing yellow or wilted. And since you buy it in big bunches, you might as well cook it all up at once. Then once you strain it, you can put the extra in freezer bags and store it there. Next time you need broccoli rabe in a recipe, just take it out of the freezer, throw it in a pan with some olive oil or garlic—and bam, you’re done!
Roasted Asparagus alla Parmigiana
Makes 4 servings
In Naples, they crumble hard-cooked eggs over the asparagus right before serving. We only eat it that way in the spring, around Easter, when we have a fridge full of (mostly glittery) hard-boiled eggs. Asparagus is one of those things that you should cook to your liking. Some people like it soft. Others—like me—like it to have a little more crunch. The thicker the asparagus stalk you buy, the longer it will take to cook (hint: find thin!).
1 pound thin asparagus, woody stems snapped off
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons (1½ ounce) freshly grated Parmigiano-Reggiano cheese
1 tablespoon balsamic vinegar
1.
Position a rack in the top third of the oven and preheat to 450°F.
2.
Spread the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil. Roll the asparagus in the oil to coat. Season with salt and pepper.
3.
Roast, turning the asparagus after 5 minutes, until the asparagus is crisp-tender, about 10 minutes (or longer for more tender asparagus). Immediately transfer to a platter. Sprinkle with the grated Parmigiano, and drizzle with the vinegar. Serve hot.
***
Antonia + Giacinto Gorga
***
B
ack in Sala Consilina, I started dating Giacinto when I was 13 years old. He was 19. His father said we needed to date for two years before we got married, but my aunt said, “No, she has no mother. She has no father. She has to get married right away or they no see each other.” You didn’t just date around back then. You couldn’t even talk to a boy in the street. But he didn’t even have a house. So we broke up. He went to Capri, then America, but he never forgot me. He even had his father watching me, making sure I was a good girl. Then, after 5 years, he sent me a letter. Said he wanted to get back together. I said, “Come back to Italy, we’ll talk.” He came back, knocked on my door, and told my grandmother he wanted to marry me. He was very handsome, and I always thought about him. We got married 87 days later.
—Antonia Gorga
Makes 4 servings
Another one of my most favorite dishes in the whole world! These artichokes are often served as starters at holiday dinners, but there’s no reason why they can’t be a lunch or simple supper main course.
4 large artichokes
1 lemon, halved
2 large eggs, beaten
2 cups fresh breadcrumbs (process slightly stale bread with the crusts removed in the blender or food processor)