1 bunch broccoli rabe
2-3 cloves of garlic, minced
1 onion, sliced into strips
Steam the broccoli rabe 1-2 minutes. Strain and saute in olive oil with the onions and garlic until all are soft. Serve hot as a side dish, over pasta, or on a kaiser roll. Makes about 4 servings.
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I don't think I've posted this one before, although it feels like I have because Broccoli Rabe is such a common ingredient both in the recipes in this blog and in Italian cooking in general. Let me let you in on a little-known secret about Italians: we love vegetables. Especially soft, summer vegetables like Broccoli Rabe, green beans, zucchini, and, to a certain extent, tomatoes. If you've been reading this blog awhile, you can probably guess what I'm about to tell you. We love vegetables because vegetables are cheap. Think about it. Nonna and Mama can have their house lot-sized vegetable gardens out back with free children/grandchildren labor all summer, can the bojangles out of what everybody eventually gets sick of eating, and going to the store becomes almost unnecessary. Throw some chickens into the mix and it isn't.
This is pretty much how Grandmom grew up. Whatever meat the family had frequently came out of the backyard (this was before home owners' associations) or out of the river or woods nearby courtesy of her father and brothers' hunting efforts. My great uncles still take a great amount of pride in having regularly put meat on the table all those years ago.
This recipe is straight off my Great-grandmom Canduci's table, and straight off of Grandmom's too. She still makes it for me whenever I go to visit her because it was one of my favorite dishes growing up. And that, my friends, is what they call "The Mediterranean Diet." Not that there aren't any fat Italian kids out there. I'm sure there are, what with all the "eat eat" and "finish finish", ending with "no throw away, MUST NOT WASTE!" I'm pretty sure that whole "you don't have to clean your plate" movement skipped the Italians, at least in this country.
2-3 cloves of garlic, minced
1 onion, sliced into strips
Steam the broccoli rabe 1-2 minutes. Strain and saute in olive oil with the onions and garlic until all are soft. Serve hot as a side dish, over pasta, or on a kaiser roll. Makes about 4 servings.
________
I don't think I've posted this one before, although it feels like I have because Broccoli Rabe is such a common ingredient both in the recipes in this blog and in Italian cooking in general. Let me let you in on a little-known secret about Italians: we love vegetables. Especially soft, summer vegetables like Broccoli Rabe, green beans, zucchini, and, to a certain extent, tomatoes. If you've been reading this blog awhile, you can probably guess what I'm about to tell you. We love vegetables because vegetables are cheap. Think about it. Nonna and Mama can have their house lot-sized vegetable gardens out back with free children/grandchildren labor all summer, can the bojangles out of what everybody eventually gets sick of eating, and going to the store becomes almost unnecessary. Throw some chickens into the mix and it isn't.
This is pretty much how Grandmom grew up. Whatever meat the family had frequently came out of the backyard (this was before home owners' associations) or out of the river or woods nearby courtesy of her father and brothers' hunting efforts. My great uncles still take a great amount of pride in having regularly put meat on the table all those years ago.
This recipe is straight off my Great-grandmom Canduci's table, and straight off of Grandmom's too. She still makes it for me whenever I go to visit her because it was one of my favorite dishes growing up. And that, my friends, is what they call "The Mediterranean Diet." Not that there aren't any fat Italian kids out there. I'm sure there are, what with all the "eat eat" and "finish finish", ending with "no throw away, MUST NOT WASTE!" I'm pretty sure that whole "you don't have to clean your plate" movement skipped the Italians, at least in this country.
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