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Broccoli Rabe with Orzo
Laura
"Broccoli rabe is pretty much a cold weather staple in many Italian homes and adds the touch of bitter green to activate the winter liver. This is a good thing."---Laura
5-8 oz. orzo or other pasta
one bunch broccoli rabe (rapini)
15 ml1 T. olive oil
2 cloves garlic
splash of tamari
mirin (Japanese cooking wine) or white wine to taste
salt , pepper, and red pepper flakes to taste
lemon wedges
Boil the pasta in salted water until al dente.
Cut off the bottom of the bunch of rabe and trim off the little leaves. Cut into smaller lengths if desired.
Get a pot of boiling (salted) water going and immerse the rabe for a few minutes to soften the stalks without wilting. Drain, reserving the broth.
Heat olive oil in a saute pan and add the garlic. Then add rabe to coat. Add wine, tamari, or some of the broth if desired. Stir in the pasta and serve with lemon wedges.
I think this has a great texture and depth of flavor that seems to out- class 'regular' broccoli. It couldn't hurt to have a really good crusty bread to serve with this.... Bon Appetito!