Stuffed broccoli rabe roll rotolo di broccoletto is a delicious Italian dish that is typically served as a main course or side dish. It consists of rolled-up broccoli rabe leaves that are filled with a variety of cheeses, meats, and vegetables, and then baked in a tomato sauce. The dish is flavorful and savory, and it is sure to please even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
BROCCOLI RABE WITH GARLIC
Provided by Ina Garten
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams
STUFFED BROCCOLI RABE ROLL- ROTOLO DI BROCCOLETTO
I love Broccoli Rabe and this makes a great lunch or light meal. Use homemade dough or store bought. Also great sliced and used as an appetizer.
Provided by Antifreesz
Categories Lunch/Snacks
Time 45m
Yield 6-8 slices
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons of the oil in a sauté pan and cook the garlic until very soft.
- Stir in the broccoli rabe and cook for 3 minutes.
- Stir in the wine vinegar, basil, oregano, and salt.
- Transfer the mixture to a bowl. Let it cool 5 minutes.
- Put the dough in a bowl and allow it to come to room temperature.
- Roll it out on a floured surface into a 12 X 14-inch rectangle and place it on a lightly greased rimless baking sheet.
- Brush the top of the dough with the remaining olive oil.
- Spread the broccoli mixture over the top to within 1/2 inch of the edges, Scatter the cheeses on top.
- Starting with the side closest to you, roll the dough up tightly like a jelly roll on the baking sheet, tucking in the 2 side ends as you roll.
- Pinch the undersides of the dough together to seal it.
- Mix the egg with the water in a small bowl and use it to brush the top of the dough.
- Then sprinkle the coarse salt and sesame seeds evenly over the top.
- Preheat the oven to 375°F.
- Cover the roll with a towel and allow it to rise for 25 minutes.
- Bake for 30 to 35 minutes or until nicely browned.
- Let the roll cool about 5 minutes on the baking sheet before using a large spatula to transfer it to a cooling rack.
- Cut the roll while warm into thick slices.
PORK TENDERLOIN STUFFED WITH BROCCOLI RABE
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the broccoli rabe by discarding coarse leaves, trim the stems by 1/2 inch, rinse and set aside. Bring water to boil, cook broccoli rabe for 2 minutes and drain. In a frying pan, heat oil, garlic, salt and hot pepper, add broccoli rabe and cook for 2 to 3 minutes. Allow rabe to cool, and cut into 1-inch pieces.
- Begin to butterfly the pork tenderloin evenly. Lay flat on clean surface and top with 3 slices of prosciutto, then add chopped broccoli rabe. Start to roll the tenderloin from the bottom. Tie with 14-inches of butcher string making a knot.
- Grill on covered barbecue for approximately 25 to 35 minutes on medium to high flame. Drizzle with white wine and cook for additional 2 minutes. Turn occasionally to cook evenly.
BLACKENED SALMON WITH BROCCOLI
This was delish! The original recipe called for broccoli rabe but I used regular brocolli when I made this, cooking the broccoli until tender.Recipe source: Health (march 2010)
Provided by ellie_
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat heat a skillet.
- Coat both sides of salmon with seasoning and then place in skillet and cook for 3-5 minutes on each side or until done and blackened.
- In another skillet cook broccoli (see note in description) and water in a skillet, bring to a boil and simmer until tender (5 minutes for rabe or 10 minutes for regular broccoli); drain.
- Wipe out skillet (used to cook broccoli) and heat oil over medium heat. Stir in shallots and salt and cook for 3-5 minutes or until softened. Stir in broccoli and raisins.
- Serve broccoli with salmon and lemon wedges.
Nutrition Facts : Calories 334, Fat 11.4, SaturatedFat 1.9, Cholesterol 77.4, Sodium 288.9, Carbohydrate 20.3, Fiber 4.7, Sugar 8.3, Protein 39.5
STUFFED RED CABBAGE ROLLS
One of the many variations of stuffed cabbage, this is my own take on a "gourmet-style" red cabbage roll. Al dente rice adds texture to the overall meal, and cream of mushroom soup prevents the rice from drying out during the cooking process. Top with lemon sauce.
Provided by tinkerman75
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.
- At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Add condensed soup to cooked rice. Mix in hamburger mixture.
- Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.
- Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 493.5 calories, Carbohydrate 61.1 g, Cholesterol 46.4 mg, Fat 17.8 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 5.8 g, Sodium 1023.2 mg, Sugar 5.6 g
ITALIAN-STYLE BROCCOLI RABE
Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.
Provided by Brian Genest
Categories Side Dish Vegetables
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
- Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
- Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
- Transfer to a plate, top with pine nuts, and drizzle with lemon juice.
Nutrition Facts : Calories 269 calories, Carbohydrate 8.1 g, Cholesterol 0.4 mg, Fat 24.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 332.4 mg, Sugar 1.7 g
BROCCOLI RABE PIZZA
I usually use focaccia bread instead of making or buying dough. Take casings off and cut up sausage for quicker cooking
Provided by Antifreesz
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Spread dough evenly on a pizza pan.
- Coat generously with olive oil.
- Sprinkle surface with chopped garlic.
- Rinse and cut broccoli rabe into 3-4 inch pieces.
- Blanch in boiling water for 2 minutes.
- Drain.
- Sprinkle cheese on pizza then sausage, sun-dried tomatoes and broccoli rabe.
- Sprinkle basil and crushed red pepper.
- Bake until crust is brown in a 325°F oven.
Nutrition Facts : Calories 701.4, Fat 57.2, SaturatedFat 20.1, Cholesterol 108.9, Sodium 1794.1, Carbohydrate 11.2, Fiber 0.9, Sugar 3.1, Protein 35.2
CRESCENT ROLL-UP SANDWICHES
This is a very easy recipe that I got from a neighbor--makes a great lunch with some soup or a salad! I think she said that she got the recipe from Pillsbury... which makes sense as this is a great way to use crescent rolls! I have made these as ham and swiss, turkey and swiss, roast beef and cheddar. There are so many options! Note: You can make these more of a meal sandwich (for the guys) if you use the large crescet rolls and double the meat and cheese for each sandwich. (So 12 slices of meat with 6 slices of cheese.)
Provided by Dwynnie
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Seperate the crescent roll dough into the 8 triangles.
- Spread the mustard on the dough (if you are using it).
- Put 1 piece of meat and 1 piece of cheese on each roll, folding the meat over the cheese to copy the crescent triangle.
- Roll up the crescent roll, wide to narrow, and place on a cookie sheet with the point of the crescent on the bottom.
- Bake 15 to 20 minutes or until golden.
- Serve warm.
Nutrition Facts : Calories 268.4, Fat 10.6, SaturatedFat 5.3, Cholesterol 46.6, Sodium 535.1, Carbohydrate 31.9, Fiber 2.1, Sugar 2.4, Protein 11
Tips:
- Choose broccoli rabe with tightly closed florets and tender stems.
- Soak the broccoli rabe in cold water for at least 30 minutes to remove any bitterness.
- Blanch the broccoli rabe in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to stop the cooking process and preserve its vibrant color.
- Use a variety of cheeses in the filling to create a more complex flavor.
- Be careful not to overcook the broccoli rabe rolls, as they can become tough.
- Serve the broccoli rabe rolls immediately, or store them in the refrigerator for up to 3 days.
Conclusion:
Stuffed broccoli rabe rolls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With their tender broccoli rabe, flavorful filling, and crispy breadcrumb coating, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy broccoli rabe, give this recipe a try.
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