how to cook broccoli rabe | Broccoli Rapini | cooking broccoli rapini | Rapini

[@Celtickok1]

I am so glad I found you. Irish girl making them for Italian room mates approval. Success because of you!

[@franindelicato1343]

Hi Rhonda, glad I saw your video about broccoli rabe. I love broccoli rabe, and I just cooked about 8 bunches. I love the bitterness, so I do not blanch the rapinis. I do take off the tough part of the stems, and then cut the stems from the leaves, similar to what you do. I like a lot of garlic, and I like to chop my garlic the old fashion way. I do not mind seeing chopped garlic in my food. I use a lot of garlic, like I said. I must have chopped about 18-20 cloves for the 8 bunches, which I had to cook in 3 parts. I was all day in my kitchen. I also add red pepper flakes. I like to cook the rapinis down so they are tender as I do not like al dente broccoli rabe. So, I'm wondering if you ever heard of cooking broccoli rabe in this fashion. My father taught me how. My mother died years ago, and she was the best cook ever. My mother did all the cooking for us, and when she died, we were really up a creek sideways. 😢I welcome your thoughts on my cooking technique. I thought it came very good. I took a small sampling in to my co-workers, but they did not like it. I hope you see this and write back to me. I'm the kind of person that wants to make sure I do things the right way. PS. I love anchovies, so that will be my next step. Can't wait to try it!

[@carmenpeters728]

hi. thanks for the recipe...extra credit for the anchovy!

[@lupechacon-florez7520]

Love your teaching style Rhonda. I am making this as I'm watching your tutorial. Good memories with Yaya.

[@AChefCalledRhonda]

Grazie Mile. Many Thanks. Hugs Rhonda

[@nancymontalbano8622]

So informative! Great presentation 👏 👌

[@AChefCalledRhonda]

Grazie! Enjoy

[@annscarpa1058]

Looks delicious. Thanks Rhonda. God bless

[@AChefCalledRhonda]

Hope you enjoy.

[@tonyb2481]

Looks great Rhonda. My family makes these often, though I have never had them with anchovies. This recipe will be for me and not for the nurses. They probably wouldn't like rapini lol

[@paulac8116]

What a great video, thank you! I love rapini (actually making some as we speak) and I love anchovies. I've never added them to rapini but will do so! I love pasta e anchovy with peperoncino, I make it all the time. Buon appetito Bella signora 😊

[@AChefCalledRhonda]

You are most welcome! Enjoy!

[@rhondahayes2122]

Hi Rhonda❤ From another Rhonda😂

[@RAYMOND169]

ONE PIECE OF GARLIC,TEA SPOON OLIVE OIL NO WAY NOT IN MY HOUSE

[@pamelaban15]

It was introduced to my country by Chinese. I always thought it was an Asian vegetable but now I learn it is from Italy and called Rabini .

[@dawndeany9645]

Nice

[@AChefCalledRhonda]

Many Thanks, & Happy New Year!

[@rosavardatsikos1957]

Can you see that? Yes .

[@michelles1517]

🥰 for Nana!

[@Fluffy-Fluffy]

Your editing could be a bit better, you cut off half of the sentences sometimes. Thanks for the cooking tip though 😊

[@michelles1517]

Bella Rhonda! I harvest mine today from my organic garden and cooked the leaves and stems in water with onion and garlic first for 10 minutes, drained and added olive oil and garlic crush red pepper and sweet peppers no bitterness!!! Added and Sautéed together sweet Italian sausage. I added some lemon juice. Marinating right now over the blanched rabe flowers , sautéed Italian sweet sausages with garlic, olive oil, crushed red pepper and sweet red peppers . Tomorrow I will cook for 6 minutes. No anchovies. I don’t like them. Serve With some homemade fettuccine and Parmesan cheese! No red sauce. I can’t want!

[@AChefCalledRhonda]

Awe. your garden sounds beautiful & delicious! Your comment has warmed my heart. Anchovies an acquired taste I know. :). This sounds fabulous. Enjoy! Many Many Thanks for subscribing. Salute Rhonda

[@evgeniakotsifos7878]

The bitter part has all the important nutrients, never to be discarded.

[@AChefCalledRhonda]

Brava!

[@michelles1517]

😘

[@anthonymondal6128]

Hi

[@avian7999]

Dear Rhonda, as a child my dad use to make plain broccoli rabe' that was as bitter as could be and I loved it, the more bitter the better I like it, when he & mom passed I would buy from local Italian restaurants being disappointed every time, I think the oil and garlic they use dilutes the flavor, I recently found a pizza parlor in my neighborhood with an older Italian lady who is the cook for this restaurant and had her make me an order of plain rabe, When I picked up the order it had a slight aroma of the rabe' my dad made but when I tasted it, the flavor was very weak, could it be the rabe' itself that is the problem, or do you think they may be cooking it incorrectly, if you had someone in your family who just like plain strong tasting (bitter) rabe', how would you cook it ?

[@AChefCalledRhonda]

My grandmother would say less time cooked (as in almost raw). When I want a very bitter rabe I pan flash it- This is a cooking style uses a heating element at a very high temperature for a very very short period of cooking time use a very small amount of salad oil at the bottom of the pan. I do not use olive oil as IMO i believe it removes some bitterness. Toward this end when I pan flas rabe I am cooking it only for a little over 60 seconds on high heat. Important to NOTE: Do NOT add any salt as it tends to remove bitterness IMO Hope this helps. Salute Rhonda

[@avian7999]

@@AChefCalledRhonda Thank you so very much Ms.Rhonda !

[@franindelicato1343]

@avian7999 I love the bitterness, and I love broccoli rabe sautéed with extra virgin olive oil and lots of garlic with red pepper. I clean the Raab as Rhonda did. I don't blanch it. I never like it when I buy it from a restaurant. It's always al dente, and too hard to chew. I think most people don't know how to cook it and eat it.

[@carmeladowling6531]

You talk too much

[@joecepolski5515]

You comment to much