Comments on: Broccoli Rabe, the flavour of Italy https://vcrete-devn.soscuisine.com/blog/broccoli-rabe-the-flavour-of-italy/ Eating well made easy Tue, 27 Oct 2026 00:19:24 +0000 hourly 1 https://wordpress.org/?v=7.1.2 By: Robert Novak https://vcrete-devn.soscuisine.com/blog/broccoli-rabe-the-flavour-of-italy/#comment-1796489 Tue, 27 Oct 2026 00:19:24 +0000 http://www.soscuisine.com/en/blog/?p=60#comment-1796489 The Chinese and Italian rabe look different. . . the Chinese doesn’t have many leaves, unlike the Italian. . Rabani is more like small broccoli stalks, without the leaves.

]]> By: Paul Palumbo https://vcrete-devn.soscuisine.com/blog/broccoli-rabe-the-flavour-of-italy/#comment-5290 Fri, 28 Jan 2011 22:05:20 +0000 http://www.soscuisine.com/en/blog/?p=60#comment-5290 Broccoli Rabe, is one of the best vegetables. When cooking Broccoli Rabe, make sure you add a good amount of salt, so that it will retain it’s beautiful green color. Once it has reached it’s desired tenderness you can drain it and saute with garlic and mushrooms, and add it to just about any dish. My wife and I make it with Italian sausage and enjoy it over pasta like Farfalle, or Orichiette or shells. It also goes well with brown or white rice. Give it a try and you’ll see that it will become a staple in your diet.

Paul

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