Food recipes
Broccoli Raab
Broccoli Raab
Ingredients:
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 bunch broccoli raab, chopped, tough stems removed
½ teaspoon chili flakes
Directions:
Parmesan cheese (optional)
Finishing salt (optional)
TO MAKE THE DOUGH
1 On a clean work surface, combine the all-purpose flour, semolina flour, and sea salt.
Make a well in the center of the flour and add approximately ¼ cup of warm water.
Using a fork, working from the inside in a circular motion, begin to incorporate the
flour and liquid. Continue adding water until a dough forms. Knead well on a lightly
floured board until the dough is smooth and elastic. This may take 20 minutes or so.
2 Form the dough into a ball, wrap it with plastic, and place it in the fridge to firm up
for at least 1 hour.
TO MAKE THE PESTO
Place all the ingredients in a food processor and blend well! Add more or less
olive oil, lemon juice, garlic, and so on to taste.
TO MAKE THE ORECCHIETTE
1 Pull off a scant handful of the dough, keeping the rest of the dough covered. On a
lightly floured board, roll the dough into a rope about ¾ inch in diameter.
2 Cut the rope into slices no more than 1⁄ inch thick to form small circles of dough. Put
8
one of these circles into the cupped palm of your hand and, with the thumb of the
other hand, press and turn the circle at the same time to form a dent in the center that
will spread the dough a little on each side. It should look like a small ear, with
slightly thicker earlobes. Repeat with all of the remaining dough, placing the
orecchiette on a lightly floured cloth as they are made.
TO MAKE THE BROCCOLI RAAB
Heat 1 tablespoon olive oil in a medium sauté pan. Add the garlic and broccoli
raab and cook until tender, approximately 6 minutes. Finish by sprinkling with the
chili flakes. Add sea salt as needed. Set aside.
TO FINISH
1 Bring a large pot of salted water to a boil. Cook the orecchiette until they float to the
surface, approximately 4 minutes. Use a spider or slotted spoon to transfer the
orecchiette to a large bowl.
2 Toss the pasta with the pesto to coat and add the sautéed broccoli raab. Serve with a
sprinkle of Parmesan or finishing salt, such as Maldon, if desired.
Ingredients:
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 bunch broccoli raab, chopped, tough stems removed
½ teaspoon chili flakes
Directions:
Parmesan cheese (optional)
Finishing salt (optional)
TO MAKE THE DOUGH
1 On a clean work surface, combine the all-purpose flour, semolina flour, and sea salt.
Make a well in the center of the flour and add approximately ¼ cup of warm water.
Using a fork, working from the inside in a circular motion, begin to incorporate the
flour and liquid. Continue adding water until a dough forms. Knead well on a lightly
floured board until the dough is smooth and elastic. This may take 20 minutes or so.
2 Form the dough into a ball, wrap it with plastic, and place it in the fridge to firm up
for at least 1 hour.
TO MAKE THE PESTO
Place all the ingredients in a food processor and blend well! Add more or less
olive oil, lemon juice, garlic, and so on to taste.
TO MAKE THE ORECCHIETTE
1 Pull off a scant handful of the dough, keeping the rest of the dough covered. On a
lightly floured board, roll the dough into a rope about ¾ inch in diameter.
2 Cut the rope into slices no more than 1⁄ inch thick to form small circles of dough. Put
8
one of these circles into the cupped palm of your hand and, with the thumb of the
other hand, press and turn the circle at the same time to form a dent in the center that
will spread the dough a little on each side. It should look like a small ear, with
slightly thicker earlobes. Repeat with all of the remaining dough, placing the
orecchiette on a lightly floured cloth as they are made.
TO MAKE THE BROCCOLI RAAB
Heat 1 tablespoon olive oil in a medium sauté pan. Add the garlic and broccoli
raab and cook until tender, approximately 6 minutes. Finish by sprinkling with the
chili flakes. Add sea salt as needed. Set aside.
TO FINISH
1 Bring a large pot of salted water to a boil. Cook the orecchiette until they float to the
surface, approximately 4 minutes. Use a spider or slotted spoon to transfer the
orecchiette to a large bowl.
2 Toss the pasta with the pesto to coat and add the sautéed broccoli raab. Serve with a
sprinkle of Parmesan or finishing salt, such as Maldon, if desired.
Printed from https://recipe.bluelayer.org/recipe/65628/broccoli-raab