Lesley posted this recipe for us on our other blog and we were reminded of it today. It is a different way to use your broccoli rabe other than sauteing it and serving it with pasta.
Broccoli Rabe Calzones:
Brown one pound of crumbled hot or sweet Italian sausage (Longhini), adding midway, half a large onion, chopped. Deglaze the pan with a splash of white wine (maybe ¼ cup) and immediately add chopped broccoli rabe. Cover the pan and steam the greens, stirring occasionally. Add a few tablespoons tomato paste, and water if needed to complete the cooking. Cool. Add ~2 C ricotta cheese and a couple of handfuls of shredded mozzarella and combine. This mixture was ample to create 8 large fist-sized calzones from 2 pounds of pizza dough. I froze 4 to bake at a later date. Check elsewhere for instructions for making and baking the calzones. Serve with your favorite tomato sauce.
Broccoli Rabe Risotto:
Blanch the broccoli rabe (2” stem pieces added before the leaves) for a total of about 3 minutes. Drain, cool and chop into bite-sized pieces. Chop ½ an onion and soften in olive oil in a skillet. Add chopped greens and a bit later some minced garlic. Saute briefly, the goal being mainly to dry the greens a bit and season the oil. In a deep pan, warm the Arborio rice in olive oil according to package directions. Add wine as directed if desired. Add the onions and greens mixture and begin adding your stock of choice, stirring. When the rice is at the desired consistency, add a large handful of grated parmesan cheese. Season to taste with salt and freshly ground pepper. Pass extra cheese at the table. We enjoyed our risotto with panko-coated chicken tenders and steamed green beans. Mangia!
Broccoli Rabe Calzones:
Brown one pound of crumbled hot or sweet Italian sausage (Longhini), adding midway, half a large onion, chopped. Deglaze the pan with a splash of white wine (maybe ¼ cup) and immediately add chopped broccoli rabe. Cover the pan and steam the greens, stirring occasionally. Add a few tablespoons tomato paste, and water if needed to complete the cooking. Cool. Add ~2 C ricotta cheese and a couple of handfuls of shredded mozzarella and combine. This mixture was ample to create 8 large fist-sized calzones from 2 pounds of pizza dough. I froze 4 to bake at a later date. Check elsewhere for instructions for making and baking the calzones. Serve with your favorite tomato sauce.
Broccoli Rabe Risotto:
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