• Broccoli Rabe with Almonds, Shaved Garlic, and Crispy Shallots

    Ingredients

    Yield: 6 portions, portion size: ¾ cup (175 mL)

    • Ingredients
      Amount
    • Spanish almonds, blanched, sliced
      2 Tbsp. (30 mL)
    • Broccoli rabe (rapini)
      2 bu.
    • Canola oil, for sautéing
      ¼ cup
    • Garlic cloves, finely shaved or sliced
      3 ea.
    • Shallots, peeled and thinly sliced
      6 ea.
    • Rice flour
      ⅓ cup (75 mL)
    • Canola oil, for frying shallots
      2-4 cups (500mL-1 L)
    • Canola oil for sautéing
      ¼ cup (60 mL)
    • Red pepper flakes, dried
      ½ tsp. (2 mL)
    • Sea salt
      ½ tsp. (2 mL)
    • Black pepper, freshly cracked
      ¼ tsp. (1 mL)

    Method

    1. In small frying pan over medium-high heat, toast blanched almonds until golden brown and fragrant, about 3 minutes. Toss almonds frequently once they start browning in order to prevent burning.
    2. While almonds are toasting, prepare ice bath for blanched broccoli rabe by filling large bowl with ice cubes and cold water. Set aside.
    3. Bring medium pot of water to boil over high heat and season water with salt and pinch of sugar. Add broccoli rabe, working in batches if necessary. Blanch 1-2 minutes, until bright green and lightly tender. Remove from boiling water and plunge into ice bath to stop cooking process. Drain broccoli rabe and set aside.
    4. Toss sliced shallots in rice flour and fry in canola oil at 350 °F (180 °C) until golden and crispy; drain on paper towels.
    5. In large skillet, heat canola oil over medium heat and add blanched broccoli rabe and shaved garlic. Sauté for about 3 to 4 minutes. Add almonds and season with crushed red pepper, salt and pepper. Toss in crispy shallots at last minute and serve with Slow Oil-Poached Halibut with Shallot Confit-Roasted Tomato Sauce.

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