Broccoli Rabé with Cavatelli

Spectacular broccoli rabé, sometimes misunderstood, always wonderful, and so easy to prepare and healthy to eat. This recipe will tell you how to get the bitterness out, and join it to creamy cavatelli for a flavor-punched side or main dish.


1 large head broccoli rabé, trimmed, rinsed in cold water, and drained well
4-6 large cloves garlic, minced
2-3 tbsp. extra-virgin olive oil
1 tbsp. butter
1 lb. fresh or frozen cavatelli pasta
1/4 c. grated imported Parmigianno Reggiano cheese
Salt and pepper to taste


1, Boil a large pot of water big enough to hold the entire head of broccoli rabé.
2. Immerse the broccoli in boiling salted water for 3-4 minutes, or until tender. (This will reduce and/or remove bitterness from the stems.)
3. Meanwhile, prepare a large bowl of ice water.
4. Remove broccoli from boiling water, immerse immediately in ice water to preserve bright color and stop cooking.
5. Drain broccoli well, pat dry with paper towel to remove moisture.
6. In a large sauté pan, add olive oil, butter, broccoli and garlic. Sauté until wilted and shrunk, to desired tenderness. Remove from heat.
7. Boil cavatelli according to package directions, drain well and mix with prepared broccoli and garlic.
8. Season to taste with salt and pepper, top with shaved or grated cheese.

Buon appetito!

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