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As someone who's been here for 13 years (and counting) I love when you revisit recipes! Regardless of the nostalgia I love learning new tips and also seeing these recipes done with your updated kitchen in the background!
I'm from the UK and broccoli rabb is one of my favourite things to grow and eat. You never see anyone in the uk cook with it so I will 100% be trying this ♡
I’m over the way in ireland and I don’t know what broccoli rabb is….is it available in supermarkets ? I kinda thought it was tenderstem broccoli when I read the title but it seems more leafy…
@IrishRunningVlog no you can't get it over here. I grow it on my allotment and it's lovely. I'd say its similar to purple sprouting broccoli. I think it's closely related to turnips but you eat the leaves not the root x
MY MOUTH IS WATERING Laura!! this looks delicious!! I cannot wait to make this! it looks super easy which I love. I just want to say I'm here for the revisiting of the old recipes! very much looking forward to it!
I use the sausage / pasta / greens combination for at least one meal a week. For greens, rabe is my first choice but kale, spinach, or escarole all work. Cannellinis are a good addition, as is a big scoop or ricotta. It's a quick, complete dinner with a minimum of dishes generated. And the leftovers are delicious.
Yeah, it's one of my favorites too! I don't boil it either what's the point. I love the bitter taste of the broccoli rabe then with sausage, pepper flakes, grated cheese, nice size chunk of butter it's heaven in a bowl.
Hello my friend thank you for sharing your delicious pasta recipe with us today. I love it your recipe. Thank you for sharing. I must make this one. It looks delicious. Fully watched video. Thank you for sharing. Enjoy your family and God bless.🙏😋💕🌏
I made this the other day after a recipe of pasta grammar, it's basically the same as yours except there was anchovies in it and it was a little to much, so I think I'll try this next! Also have to special order the broccoli Rabe online, because it's not a thing in the supermarkets here. (Netherlands) but I love trying new things so I'm glad we have the internet for both ordering things and having access to recipes like this 👌 Oh, I think I also heard or read something about the broccoli Rabe being tougher in the US than it is in Italy, and that's why some prefer to first blanch it, to soften it. I believe what I get here is imported from Italy, so hopefully the good stuff. 🤌
Gahhh I gotta try this!!!😍😍😍 Laura, you never fail! Side note, at around 8:35 that one piece of broccoli rabe sitting on the side was driving my OCD nuts!!! I was like when are ya gonna stir that in!!🤣🤣🤪❤️
