Broccoli Rapini

Deliciously Italian!
  
     Broccoli Rapini (Broccoli Rabe) is a bit stronger in flavor than regular broccoli.  The stalks and the leaves are both served.  This is a standard Italian way of cooking broccoli rapine.  Broccoli rapini can be served with bread, pasta or on its own.
  
     Broccoli Rapini Recipe:
     Cook 1 small portion of penne rigati pasta, till it becomes al dente ahead of time.  Set the pasta aside.
     Wash and clean 1 portion of broccoli rapini under cold running water.  (A fair portion is 10 to 14 rapini stalks.)
     Trim the ends of the stalks.
     Heat a saute pan over medium heat.
     Add 1 splash of olive oil.
     Add 2 to 3 thin sliced garlic cloves.
     When the garlic cooks to a golden color, add the broccoli rapini.
     Toss and saute, till the rapini starts to become tender.
     Add add 1/2  cup of chicken broth.
     Add sea salt and black pepper.
     Add 1 pinches of oregano.
     Cook the rapini, till the stalks become al dente and most of the liquid has evaporated.
     Remove the pan from the heat.
     Add 1 tablespoon of virgin olive oil.
     Toss the broccoli rapini in the garlic olive oil sauce.
     Place the rapini on a plate.
     Leave a little bit of the garlic oil sauce in the pan.
     Add some al dente cooked penne rigati pasta to the remaining garlic oil sauce in the saute pan. 
     Toss the pasta and sauce together.
     Place the pasta on the plate next to the broccoli rapini.
  
     The broccoli rapini should be cooked al dente or till it still has a slightly crisp bite.  This is a great appetizer with a very satisfying flavor!  Sliced garlic and olive oil sauce is nice with the strong flavor of broccoli rapini.  The penne rigate pasta is a nice accompaniment.  This is a great tasting antipasti or light meal!  Ciao Baby!  ...  Shawna