Here's a great way to add a bit of interest to broccoli rabe for an uncomplicated side dish. If you like Worcestershire sauce, you will love these pine nuts (which, not surprisingly, are great on salads or when combined with roasted nuts for a slightly different pre-party nibble). If you don't have a Meyer lemon, any fresh lemon juice will do . . . . as will champagne or white wine vinegar. Squeeze the lemon juice on right before serving, to keep the rabe a brilliant green. Enjoy!! ;o) —AntoniaJames
as many as you like, depending on how much you make, and much people eat
Savory Pine Nuts
1/2 cup pine nuts
1 teaspoon Worcestershire sauce, or more, to taste
1/4 to 1/2 teaspoon freshly ground dried rosemary
1 large pinch of salt
Ground pepper, to taste
The Rabe Side
Broccoli Rabe, as much as you want to serve
A few short glugs of good olive oil, to taste
1 medium anchovy
1/4 cup of Savory Pine Nuts per half pound of broccoli rabe, or more or less to taste
Freshly squeezed lemon juice, or white wine vinegar) for sprinkling on at the end
In a dry skillet over medium heat, gently toast the pine nuts until light brown and fragrant.
Remove to a small bowl, sprinkle on the rosemary and salt, and toss well.
Drizzle the Worcestershire sauce slowly and carefully over the pine nuts. Toss well to coat.
Add more salt and pepper to taste.
The Rabe Side
Blanch the broccoli rabe for about two minutes in heavily salted boiling water. (Use a lot more salt than you think is enough, to keep the rabe a really bright green.) Immediately drain and plunge in cold water; run more cold water over it to keep that cold water bath cold. Drain the rabe again and set aside. (You can do this up to a few hours before your party, provided that you really stop the cooking immediately with ice water, and you refrigerate right away.)
A minute or two before you're ready to serve, put the drained rabe in a large skillet over medium heat. Stir gently to release any water clinging to the rabe. You want that to create just a bit of steam in which to warm the rabe.
Push the rabe aside in the pan and put the anchovy with a bit of olive oil in the bald spot. Cook it for 20 or 30 seconds, touching it gently with your spoon once it looks like it's melting a bit. Add a bit more olive oil and stir it well to combine with the anchovy. Sprinkle on the Savory Pine Nuts. Toss well to coat the rabe in the anchovy and olive oil dressing, and to mix in the pine nuts.
Immediately before serving (and I mean immediately), sprinkle the lemon juice or wine vinegar over the rabe and pine nuts. If you do this in advance, it will turn the rabe a yellowish brown color, so wait until you are actually going to serve this to add the lemon juice. I suggest waiting until the rabe is in the serving dish and people are coming to the table!
Toss gently, test for salt, and correct if necessary. Grind some fresh pepper on, if you like it.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)