tag:blogger.com,1999:blog-34927862.post7993860791611912229..comments2024-03-14T01:30:53.723-07:00Comments on Cooking With The Single Guy: Rapini and Pancetta Pappardelle with Roasted Yukon Potatoes RecipeSingle Guy Benhttp://www.blogger.com/profile/02496236420566420946noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-34927862.post-43357443701307200782010-04-12T09:11:19.580-07:002010-04-12T09:11:19.580-07:00I'm going to make this tomorrow - but I though...I'm going to make this tomorrow - but I thought I'd roast the rabe with the potatoes - may taste better without adding a step - the recipe sounds great - thank you!Unknownhttps://www.blogger.com/profile/07989422403589455453noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-24048573716722730432010-03-15T09:20:59.964-07:002010-03-15T09:20:59.964-07:00This looks delicious! Totally something I would m...This looks delicious! Totally something I would make/eat.Heather @ The Single Dishhttp://www.thesingledish.comnoreply@blogger.comtag:blogger.com,1999:blog-34927862.post-10491146958927466002010-02-16T15:14:07.777-08:002010-02-16T15:14:07.777-08:00Unlike most vegetables, you almost can't overc...Unlike most vegetables, you almost can't overcook broccoli rabe. My favorite way to cook it is to first blanche the rabe, then cook whole wheat spaghetti in the same water. In a skillet, sautee olive oil, garlic and anchovies. Then toss the pasta with the anchovy mix and the rabe. Purists say never to mix fish and seafood, but I like to sprinkle with parmesan (and a dash of red pepper flakes). -- David K.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-34927862.post-38286817811198553242010-02-16T12:45:29.344-08:002010-02-16T12:45:29.344-08:00HD, as you can tell I don't cook with rapini o...HD, as you can tell I don't cook with rapini often since I didn't hear of blanching. The cooked rapini did taste sharp, but I just figured it was another element of this different green that I've never used. I actually didn't mind it. It wasn't super bitter, maybe because it was young and fresh from the farmers market? Blanching might be a good idea, but it sounds like another step, and I'm already boiling the pasta and roasting the potatoes. I'm a lazy single guy! :PSingle Guy Benhttps://www.blogger.com/profile/02496236420566420946noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-83197045587119128212010-02-16T12:06:13.432-08:002010-02-16T12:06:13.432-08:00I love rapini/broccoli rabe. It's one of my fa...I love rapini/broccoli rabe. It's one of my favorites. Interesting that you don't blanche it--I always do, to extract some of the bitterness. Anyway, the recipe looks great, combining pasta and potatoes is brilliant!Hungry Doghttps://www.blogger.com/profile/09176958081093165894noreply@blogger.com