What does broccoli rabe look and taste like? (why it is not “broccoli”)

Broccoli rabe may resemble broccoli’s leafy cousin; however, they share a closer relationship to turnips. Therefore, the pungent, sharp, and slightly bitter flavor will be a shock to many new customers. The stems have a strong mustard green flavor; the leaves are earthy, while the florets are nutty rather than sweet. Broccoli rabe is a much bolder-flavored vegetable than regular broccoli and is suitable for adults who enjoy strong flavors and the ability to pair it with rich ingredients, as opposed to being lost in a dish with a milder-flavored ingredient found in traditional Italian cuisine.

How does the combination work? Bitter + Rich + Garlic Heat

Italian chefs discovered years ago that broccoli rabe needed to be paired with a rich, fatty ingredient to temper its bitterness. Italian sausage provides the perfect partner to accomplish this. The richness of the pork fat tempers the bitterness of the broccoli rabe, while the fennel and herbs found in Italian sausage provide additional peppery flavor to complement the vegetables. Once garlic and red pepper flakes are added to the combination, you find yourself surrounded by numerous layers of flavor. The bitter flavor of the greens cuts through the richness of the sausage, while the fats found in the sausage soften the bitter flavor of the greens and tie the entire dish together with the garlic heat. It is difficult to achieve this level of balance with a single ingredient alone.

Best ways to serve it during Winter Months

To serve as a Cozy Appetizer:

Sauté sliced Italian sausage along with the broccoli rabe, then place the mixture on a serving platter. Customers can tear off chunks of warm Italian bread and use them to scoop up the mixture. The bread will soak up the garlicky oils and juices and transform a simple vegetable dish into a dish that guests will fight over. This works well for casual parties/gatherings where you want to provide a hearty meal that does not require the use of plates and utensils. Pair with fresh bread from our panetteria.

To serve as a Comfort-Food Dinner:

Cook the pasta, then combine it with the sausage and broccoli rabe mixture. Reserve a small amount of pasta water to create a light sauce and finish with Parmesan. You will have a delicious dinner in 30 minutes that tastes as if you spent the entire day cooking. Orecchiette is the traditional pasta to use since these small “ears” are designed to hold pieces of sausage and broccoli rabe. Any short pasta will work well. Explore our handmade pasta selections.

To serve as a Party Tray Centerpiece:

Grill Italian sausage links and place them on a large wooden platter with garlicky sautéed broccoli rabe. Include roasted red peppers, fresh mozzarella, and a good quality olive oil to drizzle. The presentation will be impressive, there will be enough food for the crowd, and everyone will be able to construct their own ideal bite. Planning a gathering? Explore our catering options at Bricco Salumeria.

Cheese/Pasta/Wine Pairings:

Provolone cheese is the classic cheese to pair with sausage and broccoli rabe due to the tanginess of the cheese that pairs perfectly with both the sausage and the bitter greens. If Parmigiano-Reggiano is used, it would be best to grate the cheese over the pasta. Roasted potatoes and white beans dressed with olive oil make excellent side dishes. A medium-bodied red, such as Chianti or Montepulciano, is an excellent wine choice as the acidity of the wine will help to cut through the bold flavors of the dish. Visit us to find imported Italian meats and cheeses.

Mistakes to Avoid (overcooking broccoli rabe, underseasoning):

The largest mistake made by most home cooks is to skip the blanching process. Place the broccoli rabe in a pot of boiling salted water and cook for two minutes prior to sautéing. This will remove the excess bitterness from the greens without making them mushy. The second biggest mistake is to under-season the broccoli rabe. As the natural bitterness of the greens is quite pronounced, it will need to be seasoned far more heavily than expected to balance out the flavor. Lastly, time is very important when cooking broccoli rabe. If the broccoli rabe is cooked until it reaches a mushy state, it will become a disgusting-looking green color. When cooked properly, the broccoli rabe should remain bright green and maintain some texture in the stems. Stop by Bricco Salumeria to pick up fresh ingredients.