Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini. This is another leafy green vegetable that is frequently eaten in Southern Italy and has become popular in the United States. The vegetable is also widely grown across Southeast Asia so it is popular with our farmers as well. The vegetable has a slightly bitter taste and is frequently steamed or lightly sauteed in olive oil. The Broccoli Rabe flower looks similar to the broccoli florets. Despite the name this plant is not a type of broccoli but it is in the same brassica family. One of the many health benefits of this vegetable is that it is rich in certain phytochemicals, including sulforaphane and indoles. These are chemicals which are proving to protect us against cancer.
Read more from GourmetSleuth.com: http://www.gourmetsleuth.com/articles/detail/broccoli-rabe#ixzz3ZSuXTjkH
To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.
The leaves, stems, and flower heads are cooked (broil, stir-fry, braise, saute, or steam) and eaten just like regular broccoli and have a flavor similar to broccoli but much more pungent. It is quite tasty with a nutty flavor and has a slightly bitter taste. Some say it is aggressively pungent and bitter. In spite of its uniqueness, broccoli raab is considered an acquired taste – but once acquired, it’s addictive!
Broccoli Rabe and Pancetta Stuffed Mushrooms by LaBelleCuisine.com
- 1 ounce sliced pancetta or bacon, cut into 1/2-inch dice
- 1 medium shallot, minced
- 1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned and finely chopped
- 1 garlic clove, minced
- 2 tablespoons dry white wine
- 1 pound broccoli rabe, trimmed to leaves and florets only, roughly chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh thyme
- Preheat the oven to 400 degrees F with the rack in the upper position. Heat a medium skillet over medium-high heat. Add the pancetta and cook until beginning to crisp, 4 to 6 minutes. Reduce the heat to medium and add the shallots. Cook until softened and translucent. Add the mushroom stems and the garlic and cook for 3 more minutes. Add the wine and the broccoli rabe, cover, and let steam for 4 minutes, until the broccoli rabe is bright green. Remove the cover and cook until the liquid has evaporated, 1 to 2 minutes. Season with salt and pepper to taste. Remove from the heat.
- Using a small spoon, fill each mushroom cap with the filling. Place the caps on a baking sheet. Bake until the mushrooms are hot throughout, 2 to 4 minutes. Garnish with the thyme and serve hot.