Tag Archives: rapini

Broccoli Rabe and Sausage Pizza

Broccoli Rabe Pizza TasteFood

~ Broccoli Rabe, Sausage and Three Cheese Pizza ~

Broccoli Rabe is like kale. If I can get my kids to eat it, then I win. I’m a huge fan of broccoli rabe, also known as rapini. While it resembles a spindly, leafy version of broccoli, rapini is actually a member of the turnip and mustard greens family, which accounts for its peppery and bitter flavor. And, like kale, rapini is a nutritional powerhouse, a rich source of vitamins A, C and K, and folate, calcium and potassium. The key is to get my family to eat it. And I think I’ve figured it out.

The first trick is to blanch broccoli rabe in salted boiling water, which will remove excess bitterness. Then briefly saute the dried stalks in olive oil with garlic, salt and red pepper flakes (everything tastes good with garlic and salt, right?) At that point the rapini is good to go as a simple side dish. But in this case I’ve taken it a step further, scattering it over pizza oozing with 3 cheeses and spiced with crumbled Italian sausage. The combination of salty, cheesy, spicy toppings perfectly balances the peppery rapini. My family gobbled it up. I like to win.

Broccoli Rabe, Sausage and Three Cheese Pizza

Feel free to use your favorite store-bought pizza crust dough. Makes one large rectangular pizza, about 10 x 15-inches

1/2 pound broccoli rabe, washed, ends trimmed
Extra-virgin olive oil
1 large garlic clove, minced, plus 1 garlic clove lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
Salt
3/4 pound Italian sausage, casings removed, crumbled
1 pizza crust dough (recipe below)
6 ounces fresh mozzarella cheese, thinly sliced
1/2 cup grated Fontina cheese
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Place pizza stone on lowest rack in oven. Heat oven to 475 F (240 C). Bring a large pot of salted water to boil. Add broccoli rabe and blanch just until bright green, about 30 seconds. Drain immediately and plunge broccoli rabe into a bowl of ice water to cool; drain again. Lay stalks in one layer on a kitchen towel and blot to thoroughly dry. Cut in 2-inch pieces.

Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and 1/4 teaspoon crushed red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté until slightly limp, 1 minute. Transfer to a plate. Add 1 tablespoon oil to the same skillet. Add sausage and saute over medium heat until cooked through, breaking up large pieces with a spoon. Transfer with a slotted spoon to another plate lined with a paper towel.

On a large piece of parchment paper, roll out pizza crust to about 10 x 15-inches in size. Lightly brush crust with olive oil. Rub all over with smashed garlic clove. Arrange one layer mozzarella cheese over crusts. Sprinkle with fontina. Scatter sausage and broccoli rape over the pizza and sprinkle with pecorino. Season with freshly ground black pepper.

Slide parchment with pizza onto pizza stone in oven. Bake until crust is golden brown and cheese is bubbly, about 15 minutes. Slice and serve warm with extra crushed chili flakes for sprinkling.

Pizza Dough Recipe

Makes enough for 2 large crusts

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping.

Sunday Supper: Orecchiette with Sausage and Broccoli Rabe

Orecchiette

Rumor has it that this summer has been one of the coolest on record in the San Francisco Bay area with even more fog than usual. Luckily, we missed most of it, but I am not gloating. Instead, we witnessed record breaking heat and torrential rains in Europe, 100 percent humidity on the East coast and the excuse to wear fleece in Iceland. This has, indeed, been a season of extreme weather (although, for Iceland, I think extreme is more the norm).

Now we are home and experiencing some of that chilly San Francisco weather, but I can’t say that I mind. After all, summer is winding down, school is starting, and my New England DNA has me programmed to look forward to a brisk autumn season. Not only does the fresh air beget fires and woolies, it also invites cozy, rustic cooking. And what better way to start the season than with a casual, comforting Sunday supper?

Orecchiette with Sausage and Broccoli Rabe

The heat of sausage mingles with earthy broccoli rabe and sweet red bell pepper. I like to serve this dish straight from the skillet, accompanied by a salad of mixed greens, fresh country-style bread and a glass of Côtes du Rhône. Serves 4.

1 pound orecchiette pasta

1/2 pound broccoli rabe, washed, ends trimmed
1 tablespoon extra-virgin olive oil
1/2 pound hot Italian sausage, crumbled
1 large garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 red bell pepper, stemmed and seeded, diced
1 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
1/4 cup grated Pecorino Romano cheese, plus extra for serving:

Cook pasta in a large pot of salted, boiling water until al dente; drain and set aside.
While the pasta is cooking, bring another large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 1″ pieces.
Heat one tablespoon olive oil in a skillet over medium heat. Add crumbled sausage to the skillet. Sauté over medium heat until golden brown and cooked through. Transfer sausage to a plate lined with a paper towel.
Pour off all but one tablespoon of accumulated oil in the skillet. Add garlic and crushed red pepper flakes. Sauté until fragrant, 30 seconds.  Add red bell pepper, broccolil rabe, pepper and salt. Sauté one minute. Add sausage and cook until heated through.
Remove skillet from heat.
Add cooked pasta and cheese to the skillet; toss to combine. Serve with additional grated cheese on the side.

If you like this, you might enjoy these other recipes from TasteFood:

Bacon, Broccoli and Tomato Pasta
Spinach Ricotta Cannelloni
Skillet Chicken with Rice and Vegetables

 

Broccoli Rabe, Potato and Rosemary Pizza


Rapini Pizza

A traditional white pizza has no tomato sauce. What this white pizza recipe does have is a delectable combination of broccoli rabe, potato, rosemary and garlic. The dough gets a rub down with olive oil and garlic for a gentle infusion of flavor before the toppings are added and baked. The result? A delicious pizza. Apparently, the editors at Food52 agree. They chose my recipe for Broccoli Rabe, Potato and Rosemary Pizza as a finalist in their Best Pizza contest, and after members of the Food52 community voted, it won first place! You can watch Food52 founders Amanda Hesser and Merrill Stubbs, along with Adam Kuban, Managing Editor of Serious Eats and founder of the blog Slice, make and taste the pizza here. Warning: It might make you hungry.

Broccoli Rabe, Potato and Rosemary Pizza

The dough is lightly brushed with olive oil and rubbed with crushed garlic before the toppings are added, taking a cue from bruschetta. The pizza dough is a recipe I have used and tweaked from Alice Waters over the years. Feel free to use your own favorite dough recipe. Makes 2 – 10″ or 4 mini-pizzas.

2 uncooked pizza crusts (recipe below)

1 large yukon gold potato, very thinly sliced
Salt
Extra-virgin olive oil
1/2 pound broccoli rabe, washed, ends trimmed
1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes
8 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Preheat oven to 375 F.
Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool.
Increase oven temperature to 475 F.
Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2″ pieces.
Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.

Assemble pizzas:
Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.

Pizza Dough Recipe:

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10″ shapes.

If you like this, you might enjoy these other recipes from TasteFood:

Broccoli Rabe, White Bean and Parmesan Soup
Crostini with Ramps and Pea Shoots
Broccolini with Garlic and Chili

Broccoli Rabe, White Bean and Parmesan Soup

Broccoli Rabe Bean Soup

I am having a fling. No, it’s not that kind of fling: I am enamored of broccoli rabe. It began with spending time over the holidays with a good friend who is obsessed with this cruciferous vegetable. After sharing a number of meals with her where rapini featured prominently, if not exclusively, on the menu, I had little choice than to be hooked. It was compounded by a weekly challenge at Food52 to create a recipe using broccoli rabe. That contest came and went, yet I find myself still cooking up a storm with my new best crucifer. My children are looking forward to the end of this infatuation.

I wonder what took me so long to discover broccoli rabe?  Broccoli rabe, or rapini, is a member of the turnip family and is known for its assertive, bitter taste. Some of its bitterness may be removed by blanching it in salted water before cooking. However, while it’s an acquired taste, the bitterness is what distinguishes broccoli rabe and makes it a great match for bold flavors in hearty dishes, which suits me very well. Not only that, as a member of the crucifer family, broccoli rabe is nutrient-rich, packed with vitamins A, C, K, and potassium, calcium and iron. If you are going to overindulge (sorry kids), it doesn’t get healthier than this.

Broccoli Rabe, White Bean and Parmesan Soup

Serves 4

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon red chile flakes
1 teaspoon salt
1/2 lb. broccoli rabe, ends trimmed, washed, coarsely chopped
4 cups chicken stock
1 – 16 oz. can cannellini beans, drained
one 3-4″ chunk Parmegiano-Reggiano rind

Grated Parmegiano-Reggiano cheese for garnish

Heat oil in a large sauce pan.  Add onion and sauté 2 minutes.  Add garlic and chile flakes. Sauté one minute. Add broccoli rabe and salt, and sauté one minute.  Add stock, beans and parmesan rind.  Bring to a boil, reduce heat to medium low and simmer 20 minutes.  Taste to see if extra salt is needed. Serve in warm bowls with 1-2 teaspoons grated cheese sprinkled over.

If you like this recipe, you might enjoy these other recipes from TasteFood:

Frisée and Escarole Salad with Lardons
Sautéed Brussel Sprouts with Shitake Mushrooms
Winter Green Salad with Pomegranate and Warm Balsamic Dressing

And these delicious recipes with bitter greens from the foodblogs:
Mache Salad with Endive and Beets from Chocolate and Zucchini
Radicchio Risotto from Serious Eats
Seared Radicchio from A Veggie Venture
Chicory Boats with Chestnuts and Parma Ham from The Passionate Cook

Skillet Pizza with Broccoli Rabe, Sausage and Roasted Peppers

Rapini Sausage Pizza

One of the downsides of moving is you lose things.  Over the past 10 years we have moved between 4 countries and items have disappeared. I don’t just mean little things, either.  My daughter asked me one day where her painted toy chest was. Painted toy chest?  Oh, you mean the one that I handpainted when she was an infant in Switzerland, that served as storage for her duplo in London and her dress-up clothes in Copenhagen?  The last time I remembered seeing it was in Denmark, and, even worse, had completely forgotten about it. (Upon further investigation, we located it in our garage which doubles as a storage container. The chest was wrapped in moving paper, and served as a base for a crated mirror I had also forgotten about.)

Which brings me to pizza.  I decided to make pizza for dinner the other night and went to grab my pizza stone from the kitchen cupboard.  Er, which kitchen cupboard?  Good question. Come to think of it, I don’t remember seeing it anywhere in our kitchen, or for that matter ever unpacking it.  I have a sinking feeling it’s buried in one of the boxes back in the garage, ubiquitously labeled “kitchen.” I’m not sure which is more embarrassing: the fact that I cannot locate my belongings, or the fact that I haven’t made my own pizza since moving to the U.S.

So, part of a cook’s skill-set is going with the flow in the kitchen. Stuff happens. The pizza dough was already made. If I couldn’t locate the pizza stone, then I would come up with another idea. So, I decided to make a skillet pizza.  I stretched the dough out so that it fit in the bottom of my cast iron skillet which I had heated with a little olive oil. Once one side had browned slightly, I flipped the dough. Then I mounded the toppings on the cooked side, while the bottom continued to cook, and then quickly finished it under the oven broiler. The results were delicious.  The dough was crisp and slightly charred while remaining soft in the middle.   I served it on a big wooden board and used a kitchen knife to cut it into pieces.  I would have used my pizza cutter, but I couldn’t find it.

Broccolini, Sausage and Red Pepper Pizza

Skillet Pizza with Broccoli Rabe, Sausage and Roasted Peppers

The classic Italian combination of broccoli rabe (rapini) and sausage is nicely rounded out by the sweet roasted pepper. You will need 2 skillets to prepare the pizzas at the same time, otherwise one will have to be prepared before the other.

Makes 2 10″ pizzas or 4 small pizzas

2 uncooked pizza crusts, rolled out to fit in bottom of a skillet, 1/4-1/2″ thick.

1/2 lb. broccoli rabe, washed, ends trimmed
Salt
Olive oil
6 oz. (180 g.) hot Italian sausage, crumbled
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 sweet red pepper, roasted, peeled and seeded, diced
8 oz. Mozzarella cheese, thinly sliced
1/4 cup finely grated Parmagiano-Reggiano cheese
2 tablespoons finely grated Pecorino Romano cheese
Bring a large pot of salted water to a boil. Add broccoli rabe and blanch 30 seconds. Drain. Transfer broccoli to a bowl of ice water.  Cool and drain again.  Arrange in one layer on a kitchen towel to absorb excess water.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausage and saute until turning golden brown, 1 minute.  Transfer sausage to a bowl. Pour off excess drippings from skillet, leaving one tablespoon.  Add garlic and red pepper flakes. Saute 30 seconds. Add broccoli rabe and saute one minutes. Remove from heat.
Lightly oil a clean cast-iron or nonstick ovenproof skillet with olive oil. Heat over medium-high heat. Add pizza crust and cook one  minute. Flip dough. As the other side is cooking, arrange 1/2 the mozzarella over dough. Arrange a layer of broccoli rabe over cheese. Top with crumbled sausage and diced red pepper. Sprinkle 2 tablespoons Parmeggiano-regiano cheese and one tablespoon grated Pecorino romano cheese over. Transfer skillet to oven and broil until cheese is golden and bubbly. (Alternatively, slide pizza onto baking tray before placing in oven.) Before serving sprinkle with freshly ground black pepper, and drizzle with extra-virgin olive oil.

Note:
This recipe also be used for a traditional oven-baked pizza. Instead of using the skillet, bake pizza on a pizza stone or oven tray on lowest rack in a preheated 450 F. oven until the crust is golden brown and the cheese is bubbly.

Pizza Dough Recipe:
This recipe is a variation of Alice Water’s pizza dough recipe. Makes 2 large (10″) or 4 small crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cup cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook and knead about 5 minutes.)
Place dough in a lightly oiled bowl and turn to coat all sides with oil.  Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 2 hours. Punch dough down, and let rise another 45 minutes.
Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to desired size.

If you like this recipe, you might enjoy these other recipes from TasteFood:

Linguine with Broccolini Linguine with Broccolini, Red Pepper and Prosciutto


 


 


 


 



Cannelloni Spinach Ricotta Cannelloni

 



Broccolini Chili Broccolini with Garlic and Chili


And these deliciously different pizza recipes from the Foodblogs:


Swiss Chard and Artichoke Pizza from Farmgirl Fare
Breakfast Pizza with Bacon, Egg and Asparagus from Ruhlman
Apple, Bacon and Onion Pizza from Stephen Cooks
Polenta Pizza from FatFree Vegan Kitchen
Christopher Idone’s Lemon Pizza from The Wednesday Chef