What do Hello Kitty, Plasma TVs, and Broccolini Have in Common?

When you hear the word "Japanese," what comes to mind? Sushi? Honda? Anime? Karate? Hello Kitty? The Japanese invented of all them.

They also brought us karaoke, the CD player, and the plasma t.v., all of which pale in comparison to their greatest achievement, the invention of broccolini. Broccolini, a cross between broccoli and Chinese kale, was invented by the Sakata Seed Company of Yokohana, Japan.


(Broccolini at the Hillcrest Farmers' Market in San Diego.)

What's so special about broccolini? Everything. Unlike bulky regular broccoli, broccolini has long, slender stems that are graced with delicate bunches of buds. Broccolini's flavor is sweeter than broccoli and has hints of earthy asparagus. When cooked, it's much more tender than broccoli yet has a satisfying crisp texture when eaten raw.

Like broccoli, broccolini can be boiled, steamed, sauteed, roasted, and even grilled. Avoid overcooking it; broccolini prefers a light hand. Since it's so tender, it can be sauteed raw. If, however, you prefer to boil it first, then consider a par-boil. Par-boil broccolini for 1 minute, then plunge it into a bowl of ice water to "shock" it. This will stop the cooking process, maintain its vivid green color, and ensure tenderness. Just drain and pat dry before sauteeing.


Broccoli Rabe (rapini).

If you're wondering whether or not broccolini is the same as broccoli rabe (rapini), it isn't. Broccoli rabe is a robust Italian vegetable known for its distinctive bitterness. In fact, if you'd like to learn more about broccoli rabe, then check out my latest piece on NPR's Kitchen Window: "You Don't Have To Be Italian To Eat Broccoli Rabe."

The piece contains four recipes featuring broccoli rabe:
Broccoli Rabe and Mushroom Frittata with Grape Tomato Salsa
Lemony Broccoli Rabe and Cannelini Bean Crostini
Broccoli Rabe, Fennel, and Hot Sausage Pizza (pictured below)
Sicilian Anchovy and Broccoli Rabe Pasta



Now, if the Japanese had invented the iPhone 4, maybe that would be their greatest accomplishment.

Light and Creamy Parpadelle with Mascarpone Cheese and Broccolini
Makes 2 large or 4 small servings
Print recipe only here.

1/2 pound parpadelle (I used fresh pasta)
2 teaspoons olive oil
1 shallot, thinly sliced
3-3 1/2 cups broccolini, thicker stems trimmed and sliced
3 tablespoons dry white wine
1/4 cup mascarpone cheese
Zest of 1/2 lemon (about 2 teaspoons)

1 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1-2 tablespoons hot pasta water
3-4 tablespoons grated Reggiano-Parmigiano or Grana Padano cheese
Extra virgin olive oil for drizzling, optional

1. Cook pasta in salted boiling water until al dente. Note: Fresh pasta cooks very quickly (3-5 minutes), so cook it once the sauce is nearly finished.

2. In a large skillet over medium heat, warm olive oil. Add shallots and saute 3 minutes, or until lightly browned. Add broccolini and saute 2-3 minutes, until just softened and lightly browned. Add white wine and leave alone for 2 minutes, letting the alcohol evaporate.

3. In a small bowl, whisk mascarpone cheese, lemon zest, lemon juice, salt, black pepper, and hot pasta water until smooth and creamy.

4. Drain pasta and add to the skillet with the broccolini. Add the cheese sauce, lightly tossing until well coated, about 1 minute. Serve immediately. Top with grated cheese, and, if desired, a drizzle of extra virgin olive oil.

You might also like these recipes from Food Blogga:
Broccolini and Sun-Dried Tomato Calzone
Easy Chicken Saute with Broccoflower, Sun-Dried Tomatoes, and Olives
Broccoli Rabe (Rapini) on Crispy Polenta with a Creamy Goat Cheese Sauce

Here are more broccolini recipes you might enjoy:
Lemon and Broccolini Soup recipe from Technicolor Kitchen
Spaghetti with Shrimp, Broccolini, and Basil recipe from TasteFood
Thai Pork Belly with Garlic and Broccolini recipe from Viet World Kitchen

I could go for broccoli rabe. I hope I'm not pregnant.

I'm craving broccoli rabe. No, Mom, I’m not pregnant.

Broccoli rabe, also called rapini, is an Italian vegetable that is actually not related to broccoli at all. It's more like a cousin of the turnip, hence its bold, bitter flavor.

My sister-in-law is also craving broccoli rabe, and she is very pregnant. I was a bit surprised to learn this (no, not that she's pregnant; that it's broccoli rabe she's craving). You see, Dee is a born and bred Southern girl: petite, with liquid blue eyes, natural blonde hair, and the ever slightest, sweet Southern twang. When I think of broccoli rabe, I think of cold New England weather, 6- foot tall hungry brothers, and crusty Italian bread. It was often a lunch my mother would serve my father and two brothers.

This coming Saturday is Dee’s baby shower in Atlanta. She and Jason (one of Jeff's brothers) are expecting a little girl in May; she will be the first new baby in Jeff’s family. You can imagine the anticipation.

I assume the broccoli rabe craving is the result of Jason's Italian heritage rubbing off on Dee. He speaks Italian and is an outstanding cook who could take on Molto Mario in an Iron Chef challenge of meats. Jason, however, wouldn’t be caught dead in orange clogs. Or clogs of any color. He’s much more of an Armani kind of guy.

Jason's love of Italian cooking and meats stems both from his mom and from his (and Jeff’s) first jobs at Tom’s Deli on Charles Street. I love to hear them reminisce about making grinders, veal parm, and chicken marsala, and about eating the scraps of sliced prosciutto that were unsuitable for the customers. Apparently, there were a lot of unsuitable scraps.

Ironically both brothers married vegetarians; needless to say, culinary compromise is key in both houses. For instance, though Jeff and I both love broccoli rabe, he has to have his with some good Italian sausage while I like mine simply paired with crispy polenta.

So, Jason and Dee, I have decided to post two recipes featuring broccoli rabe. For us vegetarians, I offer sautéed broccoli rabe on crispy polenta with a rosemary and goat cheese sauce. And for carnivores, a classic, no-frills, Italian sandwich: crunchy Ciabatta bread topped with pan seared Italian sausage, broccoli rabe, and sharp provolone. I hope they will be a marriage made in heaven.

I was also wondering, did any of you crave broccoli rabe when you were pregnant? If not, what did you crave?

Broccoli Rabe (Rapini) on Crispy Polenta with a Rosemary-Goat Cheese Sauce

Print recipe only here.

Polenta:
1 cup yellow polenta
2 cups water
2 cups milk (low fat is ok)
2 tsp butter
2 tsp olive oil
Salt and pepper, to taste
1 Tbsp, plus 1 tsp olive for pan-searing

Combine the water, milk, butter, oil, and salt and pepper in a medium saucepan; bring to a boil. Slowly pour in the polenta and whisk. The polenta will start to bubble and spit pretty quickly. Place a cover on it, askew; reduce to a low simmer, and stir a couple of times, making sure to scrape the pan so the polenta doesn’t stick. Since it will be pan-seared, I shorten the cooking time to 10-15 minutes.

Coat a 9-inch pie plate or other round dish with cooking spray. Pour the cooked polenta in it, and smooth with a knife. Cover with foil, and place in the fridge for at least an hour (or even overnight if you want to plan ahead). Once chilled, it will easily slice into 8 pie slices.

When ready to pan sear the polenta, add 1 Tbsp, plus 1 tsp. olive oil to a non-stick skillet. Add the polenta slices and sear on each side for 4-5 minutes, until golden brown and crispy.

Broccoli rabe:
1 large bunch broccoli rabe (stems removed)
1 Tbsp olive oil
1 minced garlic clove (optional)
A few shakes of crushed red pepper
Sea salt, to taste

Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 1- 1 ½ minutes; drain. Plunge in a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop them from cooking.

In a skillet, add olive oil. Add garlic, and sauté until it turns golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more. Remove from heat.

Rosemary-Goat Cheese Sauce:
1/2 cup cream or half n’half
4 oz. soft goat cheese
1 Tbsp. minced fresh rosemary
A few cranks of freshly ground black pepper

2 Tbsp toasted chopped walnuts for garnish

For the goat cheese sauce, combine all ingredients in a small skillet, and heat 2-3 minutes, or until sauce is smooth and creamy.

To toast walnuts, place in a dry skillet over medium heat for about 5 minutes, shaking the handle slightly to toast nuts evenly. Remove when slightly golden and aromatic.

To serve, pour goat cheese sauce on each plate. Top with 2 slices of crispy polenta, 1/4 of the broccoli rabe, and 1/4 of the toasted walnuts. Garnish with some chopped fresh rosemary. Makes 4 servings.

Broccoli Rabe and Sausage Sandwich with Sharp Provolone
Print recipe only here.

1 small bunch broccoli rabe, stems removed
1 small minced garlic clove, optional
2 tsp olive oil
A few shakes of crushed red pepper
Salt, to taste

1 small 8-9 inch loaf crusty Italian bread (I like Ciabatta)
2 tsp olive oil
4 slices sharp Provolone cheese
Some crushed red pepper

2 links Italian sausage
1 tsp olive oil

Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 1-1 ½ minutes; drain. Plunge in a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop them from cooking.

In a skillet, add 2 tsp olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more. Remove from heat.

Slice loaf in half to make 2 sandwiches. Brush the center of the bread with the olive oil. Place under the broiler for 3-4 minutes, or until golden and crunchy.

Slice sausage links in half. Add 1 tsp olive oil to a skillet, and pan sear 5-7 minutes per side, or until they are brown and crispy.

To make the sandwiches, add the provolone cheese to the hot bread. Top with sausage and broccoli rabe. Season with crushed red pepper and salt. Serve right away while the cheese is hot and melty.

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