Spicy Broccoli Rabe with Pine Nuts and Parmesan

Broccoli rabe can be expensive so you can easily substitute regular broccoli or even asparagus... Makes 4-6 servings.

Photo by David Ciccone

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

ingredients

• 2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced crosswise
• 1/2 to 3/4 teaspoon red pepper flakes
• 4 oil-packed anchovy fillets
• 1 teaspoon kosher salt, plus more for blanching
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
• 1/4 cup toasted pine nuts

preparation

Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.

Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.

Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.

Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

• Calories240
• Carbohydrates8 g (3%)
• Fat14 g (21%)
• Protein11 g (22%)
• Saturated Fat3 g (14%)
• Sodium917 mg (38%)
• Polyunsaturated Fat2 g
• Fiber6 g (25%)
• Monounsaturated Fat8 g
• Cholesterol8 mg (3%)

Portuguese Baked Eggs

What a great brunch dish or, if you add a leafy green salad, a hearty dinner.  Youse got youse spice, youse creaminess of the ricotta, and youse herbal-ness of the, well, herbs.  Serves 6

Photo by Matt Duckor

INGREDIENTS

• ¼ cup olive oil
• 3 bell peppers, any color, thinly sliced
• 1 medium red onion, thinly sliced
• 2 beefsteak tomatoes, cut into wedges
• 8 garlic cloves, thinly sliced
• 1 jalapeño, with seeds, halved lengthwise
• ¼ cup fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 1½ teaspoons chili powder
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1 cup ricotta
• 6 large eggs
• 1 cup grated sharp white cheddar (about 4 oz.)
• ¼ cup grated Parmesan (about 1 oz.)
• Toasted country-style bread (for serving)

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
• Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
• Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 300
• Fat (g) 27
• Saturated Fat (g) 11
• Cholesterol (mg) 260
• Carbohydrates (g) 14
• Dietary Fiber (g) 3
• Total Sugars (g) 6
• Protein (g) 19
• Sodium (mg) 410

Pasta al Pomodoro

Once you've learned how to make a perfect pasta sauce, your life ambitions have been met.  Seriously, once you learn how to make this sauce, your cooking days are made easier.  You can put this sauce on anything.  The key to making this pasta dish perfect though is the pasta water and the butter.  Don't skip either step.  You'll ruin the dish.

Photo by Romulo Yanes

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 28 oz. can peeled tomatoes, puréed in a food processor
• Kosher salt
• 3 large fresh basil sprigs
• 12 oz. bucatini or spaghetti
• 2 Tbsp. cubed unsalted butter
• 1/4 cup finely grated Parmesan or Pecorino

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 560.4
• %Calories from Fat 34.5
• Fat (g) 21.5
• Saturated Fat (g) 5.8
• Cholesterol (mg) 15.0
• Carbohydrates (g) 76.2
• Dietary Fiber (g) 6.2
• Total Sugars (g) 8.3
• Net Carbs (g) 70.0
• Protein (g) 14.1
• Sodium (mg) 426.8

Parmesan Roasted Cauliflower

I love roasted cauliflower and when I saw this, I had to try it and it is amazing.  Easy and simple and full of goodness...Courtesy of Bon Appetit.

Preheat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.