6 July, 2015
Broccoli rabe e Asparagi
Brocolli Rabe: Rapini (also known as Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli (in Naples) is a common vegetable in the cuisine’s of southern Italy (in particular Basilicata , Puglia, and Sicily), Galicia (northwestern Spain), and China.
This is a bitter vegetable but like most good Mediterranean vegetable that are bitter, the taste is very good. If you have any left over, you can add this to your eggs in the morning and make an Italian frittata (omelet).
Asparagus: is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its allium cousins, onions and garlic. Asparagus is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop.
- 1/4 cup Parmesan cheese
- 1 lb Broccoli rabe or Aspargi
- 5 cloves Garlic cloves Chopped
- 1 cup olive oil Extra virgin
- 3 tbsp Red pepper flakes or to taste
- 1 salt and pepper To taste
- Wash broccoli rabe in waters. Cut off or pull off the leaves from the broccoli rabe.
- Wash asparagus and clean.
- Peel garlic and cut garlic but make sure not to cut to thin.
- Bake asparagus in oven for about 10-15 minutes.
- Sauté the garlic in the olive oil until just clear, not brown. Add salt, pepper and hot red pepper flakes. Sauté until cooked down.
- Add the rabe, cook until tender, approximately 1/2 hour making sure garlic does not burn.
- Add parmesan cheese to broccoli raab.
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