Broccoli Rabe With Prosciutto And Raisins: The Best Broccoli Rabe With Prosciutto And Raisins Recipe from Cook'n

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	Broccoli Rabe With Prosciutto And Raisins

Serves: 6

Broccoli rabe can be bitter, so in this recipe I’ve taken several precautions. First, the rabe is blanched before sautéing, which helps to quiet its more acrid elements. Then it is paired with prosciutto and raisins to counteract any residual bitterness with their own assertive salty and sweet flavors.

   2 bunchs broccoli rabe
   1/2 cup raisins, golden or mixed golden and dark
   2 tablespoons extra-virgin olive oil
   2 ounces prosciutto, finely diced (about 1/3 cup)
   2 teaspoons minced garlic, fresh or jarred organic
   Kosher salt and coarsely ground black pepper to taste

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Broccoli Rabe With Prosciutto And Raisins is from the Cook'n Homemade in a Hurry collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Bring a large pot of salted water to a boil. Meanwhile, cut the hard ends from the broccoli rabe and cut the rest into 2-inch-long pieces. Wash thoroughly in a large bowl or a sink filled with cold water; drain. Boil the rabe until barely tender, about 5 minutes. During the last minute, add the raisins; drain. Set aside for up to several hours.

Just before serving, heat the oil in a large, deep skillet over high heat. Add the prosciutto and garlic and sauté until lightly browned, about a minute. Add the cooked rabe and season liberally with salt and pepper. Sauté until heated through.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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