“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 broc-
coli 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 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)
igourmet.com - Olive Oil
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.
 

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

Featured Archive Recipes:
Baked Fennel with Parmigiano-Reggiano
Sautéed Greens and Garlic
Savoy Cabbage with Pancetta and Oyster Mushrooms
Cabbage Braised with Riesling and Bacon