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

By: nina

nina — Mon, 24 Dec 2012 22:47:08 +0000

Water??? What kind of an Italian American are you? You should be using WINE when cooking!

By: Jamaican Jerk Chicken with Rice & Pea and Tostones (Fried Green Plantains) | We Are Never Full

Thu, 26 Jan 2012 15:43:23 +0000

[...] PERFECT BROCCOLI DI RAPE/RAPINI [...]

By: Mina

Mina — Fri, 30 Apr 2010 21:46:17 +0000

I grew up eating Broccoli di rape in Italy: My favorite vegetable, cooked like Amy describes, and in many other ways. When I lived up North I found them in the stores but they are not sold in New Orleans where I now live, and I miss them very much. I decided to plant their seeds in containers in my back yard. I hope it works, however the weather here may be a little too hot.

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.