Magazine article Sunset

What's in Season? Broccoli Rabe

Magazine article Sunset

What's in Season? Broccoli Rabe

Article excerpt

CHOOSING

Pick bunches with firm, smaLl stems and only afew open ftorets (FYI-it's often Labeted raprnl)

KEEPING

Chill it in a plastic bag (so it wor?t dry out) In the vegetable drawer for up to a week

make it tonight

Bocolli rabe fritto misto

SERVES 6 TO 8 I 1 HOUR, PLUS AT LEAST 1 HOUR TO CHILL

1 cup flour

2/3 cup cornstarch

½ each cayenne and garlic powder

¼ tsp. pepper

3 tbsp. olive oil

About 6 cups vegetable oil for frying

3 large egg whites, at room temperature

8 oz. broccoli rabe, ends trimmed

Kosher salt to taste

1 lemon, half sliced thinly and half cut into wedges

1. Combine flour, cornstarch, and spices ina medium bowl. In another bowl, mix olive oil with IV2 cups cold water. Slowly whisk into flour mixture until smooth. Cover and chill at least 1 hour.

2. Pour 2 'in. vegetable oil into a large, wide pot. Insert a deepfry thermometer and heat over high heat to 375°, then reduce heat to medium to maintain temperature. …

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