Comments on: Broccoli di Rape/Broccoli Raab/Broccoli Rabe/Rapini – Whatever You Call It, Just Call It Delicious

By: Go Crispy or Go Home. Crispy Skinned Trout with Crispy Mushrooms, Crispy Veg and Not So Crispy Roasted Garlic Parsnip Puree. | We Are Never Full

Sun, 08 Feb 2009 22:55:25 +0000

[...] new thing that I discovered upon my crispy craving was that roasted broccoli rabe is really, really good. I tried it and it worked. The leaves and sides of the florets went [...]

By: Mary Theresa

Mary Theresa — Tue, 04 Nov 2008 02:02:40 +0000

Let’s not let the secret out and let the hoi poloi in on this wonderful food! Throw some golden raisins on it and that gives it a nice touch too. Great side to garlicky pork loin for a nice meal and use the leftover pork on a sandwhich on a crusty roll s and OMG provolone but don’t eat that in the office! How I love broccoli di rape! One time I ordered a sandwhich at this pseudo Italian joint and they tried to pass off regular broccoli as broccoli di rape. I sent it back. Don’t do that to me!
And here’s another green that’s great – mache. 3x the iron of spinach and just lovely in a salad. Very European. Nobody knows about that one either. Let em in the dark.

By: Eating the Easter Bunny and Our First Podcast | We Are Never Full

Eating the Easter Bunny and Our First Podcast | We Are Never Full — Wed, 07 May 2008 19:42:55 +0000

[...] PERFECT BROCCOLI DI RAPE WITH SWEET SAUSAGE [...]

By: In The Bag: Purple Sprouting Broccoli | RealEpicurean.com

In The Bag: Purple Sprouting Broccoli | RealEpicurean.com — Mon, 31 Mar 2008 17:24:14 +0000

[...] up is Amy from “We Are Never Full” with her slightly cheaty “Perfect Broccoli Raab/Broccoli Rabe/Broccoli Di Rape WITH Garlic, Peperoncino and Sweet Italian Saus…“. The cheat is that this doesn’t actually use PSB at all; head on over there to read [...]

By: Lidia's Lamb Chops | We Are Never Full

Lidia's Lamb Chops | We Are Never Full — Thu, 20 Mar 2008 18:32:58 +0000

[...] first, and slap them in at least a 400F oven. We also often serve it with some asparagus, kale or broccoli di rape on the side. It sounds kind of heavy I know, but it’s really pretty well-balanced and very [...]

By: Nilmandra

Nilmandra — Wed, 12 Mar 2008 22:13:29 +0000

I thought that looked rather like Kai Lan (Chinese broccoli)! I never knew there’s an Italian variant.

By: Heather

Heather — Fri, 07 Mar 2008 18:53:14 +0000

I think rapini requires pork to be good. I made it once and it was really bitter – not sure if it was because it was a bit old, or that’s just how it is, but I like Chinese broccoli better. But even though I know it’s bitter, I can never help picking some up when I see it at the store.

By: Ann

Ann — Fri, 07 Mar 2008 16:07:03 +0000

Love, love, love the stuff. We like it the way you find it served in Rome– on pasta very similarly cooked as your recipe, but without the meat.

By: aria

aria — Thu, 06 Mar 2008 18:50:14 +0000

my family sits around talking about the proper way to prepare broccoli rape in depth and i’ve seen my uncle carlo interrogate waiters on the subject. this looks amazing and reminds me of home in providence, YUM!

By: melissa

melissa — Wed, 05 Mar 2008 19:58:53 +0000

i miss broccolli rabe, can not get that in the south. i was a bit shocked as well, i totally thought it was a common vegetable that you could get at the grocery store. when you grow up eating something regularly you get kind of jaded when you leave your hometown.