BROCCOLI RABE TIMBALE
A timbale is a savory custard, gently baked in a water bath and unmolded before serving. You can use either broccoli rabe or baby broccoli for this one; the rabe has a stronger flavor, with a bitter edge. Bake this in individual ramekins or in a 1- or 1 1/2 -quart soufflé dish or ring mold and serve with a marinara sauce.
Provided by Martha Rose Shulman
Categories appetizer, main course, side dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the vegetables: Trim away bottoms of stems from broccoli rabe or baby broccoli, then remove greens and florets, keeping them separate from the stems. If stems are thicker than 1/2 inch, cut in half lengthwise.
- Bring a medium pot of water to a boil, salt generously and add stems. Blanch for 2 minutes, then add florets and leaves. Continue to blanch for another 3 minutes. Using a skimmer or a spider, transfer all the broccoli rabe or baby broccoli to a bowl of cold water, then drain. (If using broccoli rabe, take handfuls of the greens and squeeze out excess water.) Place on kitchen towels and allow to drain for a few more minutes, then chop fine.
- Heat olive oil over medium heat in a medium-size skillet. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add thyme and chopped vegetables. Stir over medium heat for about 1 minute, season to taste with salt and pepper, and remove from the heat.
- Make the timbale: Heat oven to 325 degrees. Generously butter a 1- or 1 1/2-quart soufflé dish or ring mold, or six 1/2-cup ramekins. Set dish (or ramekins) in a baking pan.
- Beat eggs in a large bowl. Add salt. Bring milk to a bare simmer: You should see bubbles at the sides of the pan, but the surface of the milk should not break. Remove from heat and whisk into eggs. Stir in bread crumbs, cheeses and vegetable filling. Scrape into large soufflé dish or ladle into smaller ramekins.
- Carefully pour enough hot water into baking pan to measure about 1 inch up the sides of the baking dish(es). Place pan in oven. Bake a large timbale for 40 to 45 minutes, small ramekins for 30 minutes, until just set. Turn off oven and prop oven door open. Let dish(es) sit in oven, leaving large timbale for 30 minutes to an hour, or small ramekins for 20 minutes. Remove from oven. To unmold, run a knife around the edge of the soufflé dish or ramekins and reverse onto a plate or a platter. Serve warm or room temperature, surrounded with marinara sauce.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 462 milligrams, Sugar 3 grams, TransFat 0 grams
BROCCOLI RABE WITH GARLIC
Provided by Ina Garten
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.
BROCCOLI TIMBALES WITH LEMON SAUCE
A unique and special presentation for broccoli, these timbales are real crowd-pleasers. -Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper., Divide broccoli mixture among six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 25-30 minutes. , For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside., Carefully run a knife around the edge of each custard cup to loosen. Invert onto individual serving plates. Spoon sauce around each timbale; if desired, garnish with dill sprigs.
Nutrition Facts : Calories 434 calories, Fat 42g fat (25g saturated fat), Cholesterol 337mg cholesterol, Sodium 577mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
BROCCOLI TIMBALES
A different veggie side dish from our local grocery store. They are actually mini crustless broccoli quiches and therefore low carb.
Provided by MNLisaB
Categories Vegetable
Time 55m
Yield 8 mini quiches
Number Of Ingredients 9
Steps:
- Preheat oven to 325*.
- In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
- Return to a boil, until tender, 3-5 minutes.
- Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
- Reserve 8 small florets for garnish.
- In small skillet, melt butter over medium heat.
- Saute shallots until transparent, around 5 minutes, cool slightly.
- In food processor bowl, puree broccoli and shallot and butter mixture.
- Add remaining ingredients and process until smooth and creamy.
- Can refrigerate this mixture until you are ready to bake.
- Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
- Divide pureed mixture evenly among ramekins.
- Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
- Cover loosely with foil.
- Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
- To serve, run knife around edge of cups, invert on dinner plate.
- Garnish each with a cooked broccoli floret.
17 BEST WAYS TO COOK BROCCOLI RABE
If you need quick and easy broccoli rabe recipes, look no further. Thanks to this roundup, you can enjoy a recipe with rapini every night of the week.
Provided by Jessica Dabu
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious broccoli rabe recipe in 30 minutes or less!
Nutrition Facts :
SEIZED SCALLOPS WITH BROCCOLI RABE
Provided by Jacques Pepin
Categories dinner, main course
Time 25m
Yield Six servings
Number Of Ingredients 15
Steps:
- For the broccoli rape: With a sharp knife peel off and discard the thick, fibrous skin covering the larger broccoli rabe stems. Cut the vegetable into 1 1/2-to-2-inch pieces. Rinse well and dry thoroughly.
- No more than 30 minutes before serving time, heat the olive oil in a saucepan. Add the garlic and pepper flakes to the hot oil and stir for about 4 seconds, then add the broccoli, water and salt. Cover and cook for 5 minutes. By then, most of the liquid should be gone. Set the broccoli rabe aside while you prepare the scallops.
- For the scallops: Remove the small sinew, which tends to be tough, from each scallop. Rinse the scallops in cool water to remove any sand and dry them thoroughly. In a bowl mix the scallops with the olive oil, salt, thyme and pepper.
- At serving time, heat a skillet for about 3 minutes, until very hot. Add the scallops, spreading them to create one layer, and cook them over high heat for about 2 minutes, turning them occasionally so they brown well on all sides. Cover the skillet and set it aside off the heat for about 1 minute so the scallops continue to cook in the residual heat.
- Meanwhile, in a small bowl mix together the sauce ingredients. Divide the broccoli rabe among six plates and arrange the scallops on top, about five per plate. Spoon some sauce over the scallops and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 1 gram, TransFat 0 grams
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