Piadine Con Broccoli Di Rape Recipes
ZITI CON BROCCOLI DI RAPE E SALSICCE (ZITI WITH BROCCOLI DI RABE AND SAUSAGE)
Provided by Food Network
Number Of Ingredients 11
Steps:
- Grill or broil the sausage in advance. When cooled, slice it thin and set aside. Wash and drain the broccoli di rape and set it aside. In a large pot, put 10 quarts water on to boil, with 3 tablespoons coarse salt added, and immediately start preparing the sauce. Add the ziti to the pot when the water boils and cook until al dente. In a large, deep, heavy skillet with a fitted lid, heat the olive oil, add the garlic, and saute, uncovered, until golden, about 2 minutes. Add the broccoli di rape, 1/4 teaspoon salt, and pepper flakes, cover, and stream 5 minutes, stirring occasionally. Stir in the sausage. Add the butter and chicken stock, and cook over high heat, uncovered, about 3 minutes, until the liquids are slightly reduced. Add the drained pasta to the sauce and toss gently. Sprinkle on 1/2 of the cheese, toss again, serve immediately, and distribute the remaining cheese over the pasta.
BROCCOLI DI RAPE AND GARLIC SOUP
Make and share this Broccoli Di Rape and Garlic Soup recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare garlic broth (can be made ahead and frozen if desired):.
- Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.
- In a medium saucepan, heat the oil over low heat.
- Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes.
- Don't let the garlic brown.
- Pour in 9 cups water.
- Bring to a boil.
- Lower the heat and simmer, uncovered, for 40 minutes.
- The garlic will be very tender.
- To make the soup:.
- In a medium saucepan, combine the garlic broth, salt, and pepper.
- Bring to a boil.
- Stir in the pasta and boil for 6 minutes.
- Add the broccoli di rape and return to a boil.
- Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes.
- Remove from the heat and stir in the lemon juice to taste.
- Check the seasoning and add salt and pepper, if necessary.
- Pass grated cheese at the table.
Nutrition Facts : Calories 85.3, Fat 1.9, SaturatedFat 0.3, Sodium 736.5, Carbohydrate 14.9, Fiber 0.8, Sugar 0.4, Protein 2.7
PIADINE CON BROCCOLI DI RAPE
(Emilia-Romagna Flatbread with Broccoli Rabe) A _piadina_ is baked on a griddle, folded in half, and filled. In Emilia-Romagna, the fillings might include sautéed greens; cold meats such as prosciutto or salami; and semisoft or soft cheeses such as Fontina Valle d'Aosta. Piadine are usually eaten like sandwiches but can be cut into small wedges to serve as a first course.
Yield Makes 8 piadine
Number Of Ingredients 10
Steps:
- In a food processor pulse flour, salt, and baking powder until combined. Add water and oil and blend dough until smooth and elastic, about 1 minute. On a lightly floured surface knead dough 1 minute. Form dough into a ball and cover with an inverted bowl. Let dough stand at room temperature at least 20 minutes and up to 1 hour. Dough may be made 1 day ahead and chilled in a sealable plastic bag. Bring dough to room temperature before proceeding.
- Discard hollow stems from broccoli rabe and cut into 2-inch pieces. In a large saucepan of boiling salted water cook broccoli rabe 5 minutes, or until almost tender. Drain broccoli rabe in a colander.
- Thinly slice garlic. In dried pan heat oil over moderately low heat until hot but not smoking and cook garlic, stirring, until golden. Stir in broccoli rabe, red pepper flakes, and coarse salt. Cover pan and cook 5 minutes, or until broccoli rabe is tender. Filling may be used hot or at room temperature.
- Divide dough into 8 pieces. Cover all but 1 piece with inverted bowl. Form remaining piece into a ball and on a lightly floured surface with a lightly floured rolling pin roll out dough into an 8-inch round. Transfer round to a wax paper-lined plate and cover with another sheet of waxed paper. Roll out remaining dough pieces in same manner, layering them between sheets of wax paper.
- Heat a griddle or well-seasoned (not non-stick) skillet over moderately high heat until a drop of water scatters and then evaporates immediately. Cook 1 dough round until it begins to firm up and turns golden, about 30 seconds (if round browns too quickly, reduce heat slightly). Turn round over and cook other side until golden. Wrap round in foil. Cook remaining dough rounds in same manner, wrapping in foil with first round. Piadine may be kept warm, wrapped well in foil, in a 250°F. oven 30 minutes.
- To serve, fold piadine in half and fill with broccoli rabe.
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