OK I would not eat the broccoli rabe raw. It has a more bitter taste than broccoli. My daughter-in-law's Italian grandmother taught me to heat olive oil saute garlic and then add the broccoli rabe that has been briefly blanched. I like it, but my husband does not. As for fave beans there are a number of recipes by Giata on food network that I have tried and liked a lot. I also love rubarb chutney served with meats or even over cream cheese as an appetizer. I think the chutney would also taste good over yogurt.
Edited by: CHEFSOPHIE at: 5/9/2012 (20:39)
co-leader of Love to Cook
Pounds lost: 23.0
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you can blanch them in boiling water to shell them...or you can saute them leaving the skins on and skin them as you eat them. My x mother-n-law also used to bake them and we eat them like peanuts ...I did however brake a tooth on them....LOL
as far as Broccoli rabe goes...I don't care for it...but my mother sautes it in olive oil and garlic and she says it doesn't get any better than that.
1. I got fresh fava beans, which I've never cooked before. I shelled and washed them. Do I remember right that they also need to be peeled? (Or was that raw garbanzos?). Also, can they be sauteed from raw, or do they need to be steamed?
2. I got some rhubarb. I'm thinking of making a compote of it, to eat over Greek yogurt. I thought of using sugar and cinnamon. Would you suggest anything else? Also, would you thicken it with a little cornstarch?
3. Broccoli rabe -- sautee, steam, or can you eat it raw like broccoli florets?
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