| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
bn |
Broccoli rabe; (about 1 pound) |
| 2 |
sl |
Bacon; cut into julienne |
|
|
; strips |
| 1/2 |
c |
Thinly sliced red onion |
| 2 |
|
Garlic cloves; minced |
| 1/3 |
c |
Minced fresh parsley leaves |
| 1 |
tb |
Fresh lemon juice; or to taste |
| 1/4 |
ts |
Freshly grated lemon zest |
| 1/4 |
ts |
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
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