Friday, January 20, 2012
Broccoli rabe (rapini) is in season and I've been eating quite of bit of it during the past few months. One of my favorite ways to prepare it is sautéed with a bit of olive oil, garlic and chili, and served as a side dish. But this time, I decided I wanted to try something a little different
I started with my usual preparation, added a few leeks, and used it as a filling for a lasagna. For a bit of a twist I added blue cheese. This was so delicious I’m adding it to my recipe rotation and can’t wait to make it again!
2 bunches broccoli rabe
2 leeks (thoroughly cleaned)
28oz jar crushed tomatoes
1 tablespoon dried oregano
3 garlic cloves
¼ teaspoon chili flakes
12 lasagna noodles
½ cup blue cheese
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Add the noodles and cook until they are cooked through, but not mushy and falling apart. Drain the noodles and set aside.
While you are waiting for the water to boil and the noodles to cook, prepare the rest of the ingredients.
Trim the hard green ends and roots from the leeks. Cut them in half lengthwise, then cut in half lengthwise again and then slice into ¼ inch pieces.