“The preparation of Rao’s four standard vegetables is a specialty of
Annie Sausto’s. She seems to be able to bring the deepest flavor from
these menu basics. Each of the following portions will be enough for
6 people, sautéed, or sufficient to add to pasta or sauces as required
in any recipe in this book.”
 

Broccoli Rabe (Broccoli di Rape)

2 large bunches broccoli rabe

1. Remove any tough outer or damaged leaves. Cut of the stems and
tear the leaves into large pieces (about 3 to 4 inches). Wash in a
sink filled with cold water. Shake off excess water.
2. Place broccoli rabe in a deep saucepan with cold water to cover by
about 2 inches. Bring just to a simmer over high heat. As soon as
bubbles appear at the sides of the pan, remove it from the heat.
3. Drain cooking water. (Reserve it if you are going to combine the
broccoli rabe with pasta or are going to prepare a Rao’s recipe
requiring broccoli rabe water.)
4. Immediately place broccoli rabe in cold water to stop the cooking
process. When the broccoli rabe is cool, drain it well in a colander
and pat dry.
5. Cover with a damp cloth and refrigerate until ready to sauté or
add to pasta or sauces.

[Rao’s recipe for Garlic-and-Oil-Sautéed Vegetables follows.]
 

Savoy Cabbage

1 large Savoy cabbage

1. Cut cabbage, lengthwise, into 6 pieces. Wash well in a sink filled
with cold water. Shake dry.
2. Put cabbage in a large saucepan with cold water to cover by 2
inches and bring to a boil over high heat. Lower heat and simmer
for 5 minutes.
3. Drain in a colander and run under cold water to stop the cooking
process. Allow to drain well and pat dry.
4. Cover with a damp cloth and refrigerate until ready to sauté or
add to pasta or sauces.
 

Escarole (Scarola)

2 large bunches escarole

1. Remove any tough outer or damaged leaves from the escarole. Cut
off the tough root end and tear leaves into large pieces. Wash well
in a sink filled with cold water. Shake off excess water.
2. In a deep saucepan with cold water to cover by about 2 inches,
boil escarole for 5 minutes over high heat.
3. Remove from heat and drain in a colander. Immediately place the
escarole in cold water to cover to stop the cooking process. When
escarole is cool, drain well in a colander and pat dry.
4. Cover and refrigerate until ready to sauté or add to pasta.
 

Broccoli

1 large head broccoli, approximately 2 pounds

1. Trim the broccoli. Cut off florets into approximately 1-inch
pieces. Wash well.
2. In a large saucepan, with cold water to cover by about 2 inches,
boil broccoli over high heat for about 4 minutes or until water
turns green and broccoli is crisp-tender.
3. Drain into a colander and immediately rinse under cold water.
4. When broccoli is cold, pat dry.
5. Cover with a damp cloth and refrigerate until ready to sauté
or add to pasta.
 

Garlic-and-Oil-Sautéed Vegetables

Serves 6

1/2 cup flavored Olive Oil (recipe follows)
4 garlic cloves, peeled and minced
1 recipe broccoli rabe, or Savoy cabbage,
or escarole, or broccoli [see above]
Salt and pepper to taste

1. Heat oil in a large, heavy sauté pan over medium heat. Add garlic.
2. Stir in the vegetable and sauté for 3 minutes or until hot. Season
with salt and pepper and serve.

Note: Take care not to brown the garlic or vegetables will taste bitter.
 

Flavored Olive Oil

Makes 1 cup

1 cup fine-quality olive oil (such as Filippo Berio)
4 garlic cloves, peeled and crushed

1. Heat oil in a small, heavy saucepan on medium-low heat. Add garlic
and barely simmer until garlic is just beginning to brown. Remove and
discard garlic. Pour oil into a clean container and reserve, at room
temperature, to use as flavored oil for frying and sautéing.

La Belle Cuisine
 

Featured Archive Recipes from Rao's:
Bistecca alla Pizzaiola
Spaghetti alla Puttanesca
Pappardelle with Hot Sausage Sauce
Rao's "Sunday Gravy"
Recipes from the Neighborhood
Veal Chop Valdostano