Broccoli Rabe Tropiano Style
Actor and cookbook author Stanley Tucci learned this easy recipe for broccoli rabe from home cooks on his mother's side of the family. Before draining vegetables or pasta, Tucci likes to reserve some of the cooking water, as he does here. He uses this flavorful water in place of water from the tap to achieve the right consistency in a finished dish. If you refrigerate or freeze cooked broccoli rabe, store it in an airtight container filled with cooking water.
Ingredients:
- 2 lb. (900 g) broccoli rabe
- Salt
- 4 Tbs. olive oil
- 1 garlic clove, cut in half
Directions:
Snap off the flowered stalks and leaves of the broccoli rabe, discarding the tough stalks. Roughly chop the remaining stalks, leaving the buds whole, and set aside.
Bring a large saucepan of salted water to a boil. Add the broccoli rabe and cook until tender, about 5 minutes. Using a slotted spoon, transfer to a bowl. Add 1/2 cup (4 fl. oz./125 ml) of the cooking water to the broccoli rabe and set aside. (This may be done several hours in advance.)
In a fry pan or sauté pan over medium-high heat, warm the olive oil. Add the garlic and cook for about 2 minutes to flavor the oil; do not color the garlic. Add the broccoli rabe along with 2 Tbs. of the cooking water. (More water may be added, 2 Tbs. at a time, if the broccoli rabe begins to stick to the pan.) Cover and simmer for about 3 minutes to flavor the broccoli rabe with the garlic, then serve. Serves 4.
Variation: Stir 9 oz. (250 g) drained and rinsed canned cannellini beans into the broccoli rabe along with the water. Serve drizzled with extra-virgin olive oil.
Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)
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