Undici Video Recipe - How to Make Broccoli Rabe

From the kitchen of Undici Taverna Rustica in Rumson, New Jersey we bring you our video recipe on how to make Broccoli Rabe. After many emails and letters asking how we make this immensely popular dish, we give you the step by step video of exactly how we make it in the restaurant.

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[pastafazool]

The only reason why the chef suggested to cook just the flowers is because it's much sweeter that way, not as bitter but if you like it more potent or more broccoli di rapa taste then add the leaves there really isn't a bad way of cooking it it's how you like it, and yes you are right broccoli di rapa has been around for more than 10 years but it hasn't been consumed as much as recently Americans are beginning to appreciate better foods lately than just a good old burger, don't get me wrong I love my burger but if you wana eat a little better you, then you better get in your kitchen and start cooking, God bless America.

[FrancoJason]

One thing that he forgot to mention but that he did if you watch closely is he squeezed a little fresh lemon juice into the dish when he sautéed it. That gives it that little added kick of flavor. The lemon juice really makes this dish.

[lickitysplit]

Best recipe and instruction bar none! marvellous!

[synocrat]

My Italian grandfather would have whacked me in the back of the head for wasting all that rapini,  But I guess when you're charging $13 for a plate of sauteed greens people just want the florets?  When I make this I use everything but the very base of the stalks, I tear off the leaves, chop the stalks a bit, blanch it, then sautee really quickly with pancetta or bacon, minced garlic, chili flake and finish the pan with the juice of a lemon and half a teaspoon of grain mustard, perfect every time and I didn't throw half of the plant away.

[joeseymour]

No need to call names. It is actually pretty hard to find Rob with a lot of florets. Hell, I even par boil and then sauté the stems. This is the right way to do it regardless.

[eugsmiley]

The music is obnoxiously loud. I am watching for the learning experience not for the ambiance. Useful video. Tone down the music.

[verde]

That looks deliciosa! Two thumbs up!

[googo]

I would've preferred hearing or listening to the chef talk and give his lesson. Is he deaf, or mute?

[veryenduring]

although i didn't use just the flowers as it is shown in your video, i pretty much cooked all of the rabe stems and cut of just the ends of the stems. it still tasted wonderful and i cant wait to cook it again next week. victor, thanks.

[yazarc]

The right way? most people use the greens. What a

[captainmorganhook]

Its unhear of in the U.S. 10 years ago??? Dude maybe where you live. My mother had been making it for 70 years and she was born here!

[googo]

@ 1:53 secs. Par Baked???? Just say blanched. Forget par-boiled. Ugh! Let the man, CHEF! talk man.

[migueldcf]

Great video- its exactly what I was looking for. So we have to remove most of the leaves?

Just a suggestion: you should optimize your title with keywords- I was searching for "rapini" "how to make rapini". And youtube allows you to add keywords in the video settings.

[Homer]

Thank you for the laughs, nice glasses

[MrJoshcc]

Step 1 buy broccoli florets and kale. Step 2 throw away the