Broccoli rabe pasta is a recipe I love to prepare all year long. Simple ingredients and artisan Orecchiette are the secrets of this recipe! I like to prepare broccoli rabe pasta vegetarian version, but today I make for you the red snapper version, delicious and healthy!
If you like this recipe, please click here, leave a comment and vote 5 stars!
A simple action to help the growth of this blog. 🙂
- 5 oz (320 g) Orecchiette pasta
- 1 lb (450 g) red snapper
- ½ lb (220 g) broccoli rabe
- 2 cloves of garlic
- 4 tbsp extra virgin olive oil
- 1 dash chili pepper flakes
- 1 dash lemon skin grated
- to taste table salt
SEARED RED SNAPPER
First, rinse and dry the fillet of red snapper and broccoli rabe. After that, peel and crush the cloves of garlic and sauté in a pan along with 2 tbsp of olive oil and a dash of chili peppers over low/medium heat. When the garlic is golden, take it out from the pan. Now, sear the fillet of snapper, skin side down. After a couple of minutes, flip the fish and cook one minute more, then cover the pan with a lid, bring the pan far from the heat and let it rest about 20 minutes.
SEARED BROCCOLI RABE
Meanwhile, the fish is resting, cut the broccoli rabe into chunks, then fill out a pot with 5 qt of water. Bring the water to boil. Cook the broccoli 4 minutes, then raise them. Take the fish out from the pan and save the oil. After that, sauté the broccoli into the same pan 5 minutes over high heat, stirring continuously ad adding salt to taste. Finally, discard the skin of the fish, and reduce it into chunks.
BROCCOLI RABE PASTA
Bring to boil the same water we used to boil the vegetables, then cook the orecchiette and raise them “al dente”. Pour the pasta into the pan along with the broccoli rabe, and toss a couple of minutes over high heat, stirring continuously. Finally, bring the pan far from the heat, toss it with the fish chunks, stirring along with 2 tbsp of olive oil, and the grated lemon skin. Serve immediately.
TAKE A LOOK AT THIS
CUTTLEFISH STEW with green peas, Italian style
PRINTABLE VERSION
- 5 oz (320 g) Orecchiette pasta
- 1 lb (450 g) red snapper
- ½ lb (220 g) broccoli rabe
- 2 cloves of garlic
- 4 tbsp extra virgin olive oil
- 1 dash chili pepper flakes
- 1 dash lemon skin grated
- to taste table salt
- SEARED RED SNAPPER
First, rinse and dry the fillet of red snapper and broccoli rabe. After that, peel and crush the cloves of garlic and sauté in a pan along with 2 tbsp of olive oil and a dash of chili peppers over low/medium heat. When the garlic is golden, take it out from the pan. Now, sear the fillet of snapper, skin side down. After a couple of minutes, flip the fish and cook one minute more, then cover the pan with a lid, bring the pan far from the heat and let it rest about 20 minutes. - SEARED BROCCOLI RABE
Meanwhile, the fish is resting, cut the broccoli rabe into chunks, then fill out a pot with 5 qt of water. Bring the water to boil. Cook the broccoli 4 minutes, then raise them. Take the fish out from the pan and save the oil. After that, sauté the broccoli into the same pan 5 minutes over high heat, stirring continuously ad adding salt to taste. Finally, discard the skin of the fish, and reduce it into chunks. - BROCCOLI RABE PASTA
Bring to boil the same water we used to boil the vegetables, then cook the orecchiette and raise them “al dente”. Pour the pasta into the pan along with the broccoli rabe, and toss a couple of minutes over high heat, stirring continuously. Finally, bring the pan far from the heat, toss it with the fish chunks, stirring along with 2 tbsp of olive oil, and the grated lemon skin. Serve immediately.
Leave a Reply