Friday, December 3, 2010
Pasta with Broccoli Rabe
I have a little trick I use for a finishing touch. Sometimes, instead of making a cheese or cream sauce I cut the rind off a nice soft washed rind cheese like brie or camembert and cube the soft center. Then I add the cheese along with sautéed vegetables and spices (tonight it was blanched broccoli rabe with oregano, garlic and chili peppers and some chopped ham) to the warm drained pasta and stir until the cheese melts in. It works great for adding a creamy finish to risottos too.