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Lemony Roasted Potatoes and Broccoli Rabe

Lemony Roasted Potatoes and Broccoli Rabe

Serves 4 | Prep Time 15 mins | Cook Time 30 mins

  • 1 ½ pounds potatoes, scrubbed
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ pound broccoli rabe (about 1 bunch)
  • ¼ cup grated Parmesan
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper

Dressing:

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, pressed or minced

Preheat oven to 425 degrees with racks in the middle of the over. Slice the potatoes into ¾-inch pieces. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.

Meanwhile prep the broccoli rabe by slicing tough lower ends and discard those pieces. Roughly chop the remaining broccoli rabe into 2-3 inch pieces.

On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes & sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven. Transfer both pans to a bowl and drizzle the dressing.

 

Torta di erbe


INGREDIENTS 

For the crust and topping 

1 Cup Breadcrumbs 

3 Tablespoons Olive Oil, Divided 

1/2 Cup Grated Parmesan or Pecorino Cheese 

For the filling 

2 Pounds Greens (Any Combination of Swiss Chard, Chicory, Spinach, or Broccoli Rabe) 3 Tablespoons Olive Oil 

1 Medium Sweet Onion, Peeled, and Diced 

1/3 Cup Finely Chopped Pancetta or Bacon 

3 Cloves Garlic, Peeled, and Minced 

Sea Salt and Pepper to Taste 

Pinch of Nutmeg 

1/2 to 1 Teaspoons Red Hot Pepper Flakes 

3 Large Eggs 

1/2 Cup Grated Pecorino or Parmesan Cheese 

 

METHOD

* Preheat your oven to 375 degrees F. 

* Choose a deep 9 or 10-inch tart pan or casserole and spread two tablespoons of oil over the  both and sides. 

* Sprinkle half a cup of your breadcrumbs over the oil covering the bottom and sides of your dish. * Wash greens, removing ends and retaining only tender stems. 

* Coarsely chop the leaves and chop the stems into pieces one inch or smaller. * Bring a large pot of salted water to a boil, and once boiling, drop the greens into the water and  cook until tender, about 10 minutes, depending on the type of greens you use. (Spinach will cook  much quicker.) 

* Drain very well, squeezing out as much moisture as possible.

* In a large frying pan, heat the olive oil and add the onion and pancetta, and cook over medium  heat until tender and beginning to brown, about five minutes. 

* Add the garlic, chili flakes, salt, pepper, and nutmeg, mix well and cook another minute or two. * Add the greens and toss to coat well with the seasoned onion mixture, then remove from heat  and cool to room temperature. 

* In a small bowl use a fork to mix together the eggs and the half cup of grated cheese. * Add the egg mixture into the cooked greens and stir to mix well. 

* Pour the greens into your prepared dish and use the back of a spoon to spread evenly. * Mix together the remaining half cup of breadcrumbs, half cup of grated cheese and tablespoon of  olive oil. 

* Season with salt and pepper and mix well. 

* Sprinkle this crumb mixture evenly over the top of the torta. 

* Bake until set and lightly browned, about 45 minutes. (If the top begins to get too brown simply  cover with aluminum foil.) 

* Cool to room temperature before slicing