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Garlicky Broccoli Rabe Toast with Poached Egg

Garlicky Broccoli Rabe Toast with Poached Egg



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Bring a large pot of salted water to a boil. Set a large bowl of ice water and a colander to the side. Remove any excessively large leaves from the broccoli rabe. In batches, blanch the broccoli rabe for a minute until bright green. Shock it in the ice water to stop the cooking and then let it drain in the colander. Repeat with all of the broccoli rabe. When the broccoli rabe is drained, give it a rough chop.

In a large frying pan, heat the olive oil over medium heat. Add the broccoli rabe and garlic and sauté for 3–4 minutes until tender. Season well with salt, pepper, and a pinch of red pepper flakes.

To poach the eggs, bring a pot of salted water to a very gentle boil and stir in the white vinegar. Break each egg into its own ramekin. Stir the water to start a whirlpool effect in the pot. Carefully drop the eggs into the center of the whirlpool. Turn off the heat, cover the pot, and let the eggs poach for 3 minutes. Do not disturb the eggs. Remove the eggs with a slotted spoon.

While the eggs poach, toast the bread and butter it. Plate it and top it with a good portion of the broccoli rabe (you will have more than you need), a handful of the shaved Parmigiano-Reggiano, the poached eggs on top, and another sprinkle of the cheese. Enjoy with a fork and knife.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Recipe Summary

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to &ldquowring out&rdquo any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers marinate for 30 minutes.

Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.


Watch the video: How to Make Pasta with Broccoli u0026 Sausage With Chef Frank (August 2022).