Growing up in New York City, I was friendly with the family who owned the famous Italian restaurant, Sal Anthony's. In the summer they would let us work odd jobs in the kitchen. The chef would always teach us little dishes to make as we peeled vegetables and helped wash the dishes. This is my favorite one of those lessons, and it's my family's most requested dinner. Super simple, easy and hauntingly delicious like so much of Italy.
Broccoli Rabe has a unique taste that some describe as bitter, but I find it addicting. If you prefer, you can parboil it for a few minutes before proceeding with the sauté instructions below, or substitute regular broccoli or broccolini. Often we add halved cherry tomatoes to give a bit more body to the sauce and some color to the plate.
Broccoli Rabe with Garlic and Oil
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These individual squash crumbles serve up an easy blend of savory tastes with the natural sweetness of carmelized squash and shallots, but the biggest reveal is in the crumble topping. Yes, there's butter, but the real magic ingredient is the cornmeal, giving this a crunch that holds up brilliantly, adding richness to the breadcrumbs and parmesan, and rounding out this savory treat.
We're thinking a new family favorite is born.