Pasta With Broccoli Rabe and Ricotta
This week my market had broccoli rabe and fennel on sale. It was Italian week and all things Italian were a great buy. Naturally, I took advantage of this sale. Used the broccoli rabe in this recipe, half the fennel bulb in the pork scaloppine recipe and I will use the remainder of the fennel in a salad.
1 bunch broccoli rabe, trimmed and washed well
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (chili)
1 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan
8 oz pappardelle pasta or rigatoni
Cut the broccoli rabe into two-inch lengths.
Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the broccoli rabe. After the water returns to a boil, boil two minutes.
Using a deep-fry skimmer or slotted spoon, transfer the broccoli rabe to a colander.
Do not drain the hot water in the pot, as you’ll use it to cook the pasta.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and red pepper flakes, cook for a minute and stir in the broccoli rabe.
Toss to coat in the oil. Season with salt and pepper and remove from the heat.
Place the ricotta in a large pasta bowl.
Bring the water in the large pot back to a boil and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.
Drain the pasta, and toss with the ricotta, broccoli rabe and cheeses. Serve at once.
Pork Scaloppine With Roasted Vegetables
Florida grown peppers were also on sale, so along with the fennel, I had the makings of a side dish.
For the scaloppine
1 tablespoon ground fennel seeds
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon olive oil
4 slices boneless pork chops, each about 4 oz
½ cup dry white wine
Trim the pork of all fat. Place the pork slices between two pieces of plastic wrap and pound thin.
Combine the flour with the fennel, salt and pepper. Dredge the pork slices in the flour mixture, coating each slice well.
Heat the oil in a skillet and add the pork. Cook until brown and turn the slices over. Once brown, add the wine to the skillet and move the slices around until they are coated in the wine.
Remove the pork from the skillet and serve over the roasted vegetables. Pour any juices from the skillet over the pork.
For the roasted vegetables
Half a fennel bulb, trimmed and cut into ½ inch slices
Half a medium red bell pepper, cut vertically into 1/2-inch strips
Half a medium green bell pepper, cut vertically into 1/2-inch strips
Half a medium yellow bell pepper, cut vertically into 1/2-inch strips
A quarter of a medium red onion, sliced into 1/4-inch slices
1 small garlic clove, minced
1 teaspoons dried Italian seasoning
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Heat oven to 425 degrees F.
In a large bowl, combine fennel, peppers, onion and garlic. Sprinkle with Italian seasoning, salt and pepper. Drizzle oil over top and mix with a large spoon.
Transfer vegetables to a shallow baking pan and bake 30 minutes, mixing once, until the vegetables are tender. Sprinkle with lemon juice and mix gently.
I usually cook extra fish fillets so I can make fish cakes with the extra later in the week. It is one of our favorite dishes.
8 oz white fish fillets or leftover cooked fish
1 cup leftover mashed potatoes
¼ cup chopped onion
¼ cup chopped celery
¼ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
¼ teaspoon black pepper
1 cup Panko crumbs
Cook the fish if is raw. The fish can be baked, broiler or sautéed. It doesn’t matter for this recipe. Cool if cooking the fish just before making the cakes.
Flake the fish in a mixing bowl and add all the remaining ingredients, except the Panko crumbs. Mix well.
Divide the mixture into four equal balls. Place on the Panko crumbs, flatten the cakes and coat on all sides. Chill in the refrigerator for at least 30 minutes.
Heat 2 tablespoons olive oil in a large skillet and brown the fish cakes on both sides. Drain on paper towels and serve with Tartar Sauce.