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
It is quite possible to track the history of transcribed cooking instructions back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, old records were just basic hieroglyphic recipes for food preparation.
As we move into Roman times around 25BC a man called Apicius created a number of scripts which described recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. He also recounts how the Romans used a wide range of spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. During the following few centuries, the rich families of the West tried to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were much in demand. However, it was during the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the 1900s, cooking publications were increasing in popularity as a result of more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Broccoli Di Rabe recipe.
