| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pmonfri1 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Broccoli rabe |
| 2 |
|
Garlic cloves; minced |
| 1/3 |
c |
Olive oil |
| 1/3 |
c |
Chicken broth |
| 1 |
ts |
Dried pepper flakes |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
c |
Cooked cannellini beans |
| 1 |
lb |
Orecchiette |
INSTRUCTIONS
Trim and discard coarse leaves and tough stem roots from broccoli
rabe. Cut off florets. Peel large stems and cut stems and leaves into
1 1/2-inch pieces. Rinse and drain. In a large skillet set over
moderate heat cook the garlic in the oil until lightly golden. Add
the broccoli rabe, broth, red pepper flakes and salt to taste and
cook the mixture, over moderately-high heat, partially covered,
stirring occasionally, for 3 minutes. Add the cannellini beans and
cook, stirring occasionally, until broccoli is just tender and beans
heated through. In a pot of boiling salted water cook the orecchiette
until al dente. Drain. Add broccoli rabe mixture and toss to combine.
This recipe yields 4 to 6 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # PS-6527 broadcast 07-19-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-20-1998
Recipe by: Michele Urvater
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