Food - Drink
The Simple Method To Take The Bitterness Out Of Broccoli Rabe
By CATHERINE RICKMAN
Commonly used in Italian cooking, broccoli rabe or rapini is a bitter, green leafy vegetable that is quite similar in taste and texture to broccolini, AKA Chinese broccoli.
Due to its strong flavor, broccoli rabe is great for adding a contrasting bitter flavor to other ingredients, but sometimes, it can still be too bitter for certain recipes.
Blanching is the best way to take away some of the rabe's bitterness. Some of the veggie's glucosinolates, chemical compounds that taste bitter, will leach into the boiling water.
Just boil your rabe in salted water for one minute, then drain the liquid and quickly plunge the rabe into an ice bath to stop the cooking process and prevent overcooking.
It is important to note that young broccoli rabe is generally smaller and sweeter, so this technique works best for taming the bitterness in more mature broccoli rabe.
