My family loves Broccoli Rabe. It's one of the staples in our family kitchen. It can be slightly bitter, but when combined with Papa Vince's Raw Extra Virgin Olive Oil, it is simply out of this world.
You'll find the recipe below and watch the video to see how we make it.
(1) Clean and chop the broccoli rabe (omit only end stems and yellow leaves. The rest of the stems are delicious!).
(2) Peel the garlic and chop it finely.
(3) Peel the onion and chop it finely.
(4) Saute the onion for 5 minutes in Papa Vince Extra Virgin Olive Oil. Use a deep pot to fit the whole bunch of broccoli rabe.
(5) When the onions are golden, add the chopped garlic and saute for 1-2 minutes.
(6) Add the bunch of broccoli rabe with 3/4 of large glass of water.
(7) Let the broccoli rabe steam for 13 to 15 minutes (duration depends on whether or not you like it "Al Dente" or softer).
(8) Add salt to taste.
(9) Sprinkle Papa Vince's Extra Virgin Olive Oil on top before serving. The later you serve it is the real secret!
This is a recipe that was shared by one of our loyal Papa Vince customers. They joined us on our Olive Harvest Tour in Sicily last year and came back with a love in their hearts for Sicily and all things Papa Vince.
We love our customers to share their healthy recipe ideas with us and we can't wait to try this dish ourselves, what better combination than chicken, spinach, tomatoes and mushrooms.
We met Teresa in Messina who invited us into her beautiful Italian home & showed us how to make some of her favorite family recipes. This Linguine recipe is one that she started making just to get creative in the kitchen. The combination of the anchovies and the omega 9 fatty acids in the Extra Virgin Olive Oil make this a health boosting recipe. If you're concerned about the linguine and want a more nutritious option, why not use Papa Vince Tumminia Pasta which is made with ancient grain and contains 6 times more fiber than regular pasta.
Pesce Stocco is an ancient Sicilian recipe that dates back to Norman times when Northern Europeans conquered Sicily and influenced their culture, landscape and cuisine. Pesce Stocco uses stockfish which is fish typical from Scandinavia.
Vitina met Teresa in Messina who showed her how to make a lighter & healthier version of this popular dish. She calls it a 'one pot fish dish!' You can also use a different type of fish just be sure that it's a meaty fish or you'll find that the fish cooks quicker than the potatoes. You know this dish is ready when the potatoes are soft.