1 1/2 to 2 lb. broccoli di rabe, remove 1 inch off bottom
1 1/2 cup water
4 cloves garlic, whole
1/4 cup olive oil
1/2 tsp ground black pepper
1/2 crushed hot pepper, optional
1 tbsp lemon juice
Directions
Place all ingredients into pot. Cook on medium heat, covered. When it
boils, lower heat to low and cook until tender, approximately 15 to 20
minutes. Remove and serve. Makes 4-6 servings. Source: Cookbook USA
Judi's Notes: This recipe was not tested by me, but I think to
improve the flavor of the dish a little more (and you can experiment
to see which way you prefer) I would heat the olive oil first and
saute the garlic in it for a few seconds, then add the broccoli rabe
and flavor it in the oil for a minute or two to coat. Add the
seasonings and lemon juice. Then add about 1 cup of water and bring
to boil. Lower heat and continue with the rest of the recipe. Just
dumping all the ingredients in and boiling will cook the vegetable,
however, I think sauteing it first will make it even more palatable.
It is my opinion that 1 cup of water will be enough, but you can add
the full amount called for if you think it is needed.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Servings: 4 servings
Broccoli Di Rabe Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to trace the history of meal recipes way back into history, at least as far back as ancient Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient records were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to food historians are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy Romans. He recounts how the meals were split into appetizers, main meal and desserts, something we still use today. He also recounts how the ancient chefs were skilled in the use of many herbs, including some that we all recognise for example bay, mint and dill. As we move on, there were two recipe books which appeared in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food served to the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an explosion in books on cookery, most of which are kept safe in private libraries. During the next few centuries, the rich and powerful families of Europe competed to serve up the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Even so, it was during the 19th century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and recording recipes common in their social group. By the advent of the 20th century, cookery publications are in great demand, mostly as a result of increased literacy, people having more free time and having more money to spend. The revolution that is television brings us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Broccoli Di Rabe recipe.
