| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Broccoli rabe, about 1 |
|
|
pound |
| 2 |
|
Bacon, cut into julienne |
|
|
strips |
| 1/2 |
c |
Thinly sliced red onion |
| 2 |
|
Garlic cloves, minced |
| 1/3 |
c |
Minced fresh parsley leaves |
| 1 |
T |
Fresh lemon juice, or to |
|
|
taste |
| 1/4 |
t |
Freshly grated lemon zest |
| 1/4 |
t |
Dried hot red pepper flakes |
| 1/2 |
lb |
Linguine |
INSTRUCTIONS
Trim and discard any yellow or coarse leaves and the tough stem ends
from the broccoli rabe and chop the broccoli rabe coarse. Wash the
broccoli rabe and drain it. In a large heavy skillet cook the bacon
over moderate heat, stirring, until it is crisp and transfer it with a
slotted spoon to paper towels to drain. Pour off all but 2 tablespoons
of the fat and in the fat remaining in the skillet cook the onion and
the garlic over moderately low heat, stirring, until the onion is
softened. Remove the skillet from the heat and stir in the parsley,
the lemon juice, the zest, the red pepper flakes, and salt to taste.
In a kettle of salted boiling water cook the linguine for 7 to 9
minutes, or until it is al dente, adding the broccoli rabe 1 minute
before the pasta is done. Drain the linguine mixture well and transfer
it to the skillet. Toss the linguine mixture until it is combined well
and sprinkle it with the bacon. Serves 2. Gourmet December 1992
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