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| Broccoli Rabe with Pancetta and Orecchiette |
| Serves:4 |
Broccoli rabe, also known as rapini, is not really broccoli at all, but a member of the turnip family. It is used often in Italian cooking. The leaves, stems, buds and flowers are all edible and have a slightly pungent and sometimes bitter flavor. Finishing this dish with a drizzle of Colavita Novello Extra Virgin Olive Oil is the perfect complement.
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Origin: From the Kitchen of LindySez
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Ingredients:
1 pound broccoli rabe, cleaned with tough ends removed
4 tablespoons COLAVITA Extra Virgin Olive Oil
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
2 ounces pancetta, diced
2 anchovy fillets, drained and chopped
1/2 cup low-salt chicken broth
1 pound COLAVITA Orecchiette pasta, cooked according to package directions, 1/2 cup pasta water reserved
COLAVITA Novello Extra Virgin Olive Oil, to drizzle, if desired
1/4 to 1/2 cup grated Parmesan cheese
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Preparation:
1. Blanch the broccoli rabe for 2 minutes in a pot of boiling salted water; drain and immediately plunge into a bowl of ice water to stop the cooking. Cut into bite sized pieces.
2. In a large skillet, heat the oil over medium heat; add the garlic, red pepper flakes and pancetta; saute for 2 - 3 minutes. Add anchovy fillets, mashing them with your spoon to make a paste; add the broccoli rabe and toss to coat. Add chicken broth and cook for 5 minutes. Add pasta; toss well and heat through, adding some of the reserved pasta water if it seems to dry. Drizzle with Novello extra virgin olive oil, if desired; top with Parmesan cheese and serve in warmed shallow bowls.
Per Serving: 619 Calories (27.0% from fat); 19g Fat (3g Sat, 11g Mono, 2g Poly); 25g Protein; 89g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 576mg Sodium. Food Exchanges: 5 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 3 Fat.
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