Gemelli With Broccoli Rabe And Anchovies Recipes

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BROCCOLI WITH ANCHOVIES AND GARLIC



Broccoli With Anchovies and Garlic image

Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 bunch of broccoli, about 1 1/4 pounds
Salt to taste
3 tablespoons olive oil
1 teaspoon finely minced garlic
1/4 teaspoon dried hot red pepper flakes
1 teaspoon anchovy paste or 4 anchovies, smashed into a paste

Steps:

  • Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
  • Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
  • Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams

PASTA WITH GARLICKY ANCHOVIES AND BROCCOLI RABE



Pasta With Garlicky Anchovies and Broccoli Rabe image

Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
12 ounces short pasta, such as shells, wagon wheels or rigatoni
2 packed cups parsley, leaves and tender stems
10 anchovy fillets, preferably packed in olive oil (one 2-ounce tin)
1 small bunch scallions, white and green parts, chopped
2 tablespoons capers, drained (optional)
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, finely grated or minced to a paste
1 (1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces
1/2 cup chopped fresh tomato (plum, cherry or grape work well)
2 tablespoons unsalted butter, cut into pieces
3/4 teaspoon grated lemon zest
Pinch of red-pepper flakes
Freshly ground black pepper
Ricotta, for serving (optional)

Steps:

  • Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
  • While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
  • Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
  • Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
  • Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
  • Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.

GEMELLI WITH BROCCOLI RABE AND ANCHOVIES



Gemelli with Broccoli Rabe and Anchovies image

Categories     Fish     Garlic     Pasta     Vegetable     Bake     Christmas     Quick & Easy     Dinner     Winter     Broccoli Rabe     Gourmet     Pescatarian     Dairy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound gemelli or other corkscrew pasta
1 (1-pound) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
1 cup panko (Japanese crisp bread crumbs)
1/2 cup extra-virgin olive oil
6 garlic cloves, coarsely chopped
1 (2-ounce) can flat anchovy fillets, drained
1/2 teaspoon dried hot red-pepper flakes, or to taste

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
  • While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
  • While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.
  • Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
  • Serve pasta sprinkled with some toasted panko and pass remainder.

BROCCOLI RABE WITH ANCHOVIES AND BREADCRUMBS



Broccoli Rabe with Anchovies and Breadcrumbs image

Serve this side dish packed with umami flavor and incredible textures with roasted chicken or meatloaf.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

5 teaspoons extra-virgin olive oil
2 anchovies, finely chopped
2 garlic cloves, finely chopped
1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1/2-inch pieces
1/3 cup water
Coarse salt and ground pepper
2 tablespoons plain dried breadcrumbs
1 teaspoon fresh lemon juice

Steps:

  • In a large pot with a tight-fitting lid, heat 3 teaspoons olive oil over medium. Add anchovies and garlic; cook until garlic is fragrant, 1 minute. Add broccoli rabe and water; season with salt and pepper. Increase heat to high, cover, and cook 3 minutes. Remove lid and cook, uncovered, until broccoli rabe is tender and liquid evaporates, 2 minutes. Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high. Add breadcrumbs and cook until golden brown, about 3 minutes. Season with salt and pepper. Transfer broccoli rabe to a serving dish and top with breadcrumbs and lemon juice. Serve warm or at room temperature.

Nutrition Facts : Calories 106 g, Fat 6 g, Protein 5 g

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