Thanks for a great video. In Italy Salumeria is literally a 'sausage' store. They sell salciccu. (Sausage). I was born in Sicily.. After the war my dad married my sicilian mom and we lived there for 16 years. Mamma also used broth in her version but she preferred orichiette to cavatelli. I love this dish.
Thank you so much Stephen. My grandfather was from Sicily. In fact, he is the man with the hat on holding a baby in the first photo in my introduction. He was a fisherman that came to America and opened up a fish store.
Great video! I made this tonight, a little different. As the pasta cooks, I add the Rabe to the same pot to blanch. Then I scoop out to add that to my wok which has the garlic and sausage cooked. I do add chicken broth also, and marry everything together. Normally I use orecchiette pasta, but tonight I use casarechi pasta.
Hi Heddy. My husband is gonna love this dish. I am not familiar with the pasta that you used but maybe I haven't looked hard enough. I thought it was simple and made a beautiful presentation. I have been using your recipe for Sunday sauce and my husband loves it. Maybe I will finally be able to cook Italian food after all. I hope you and your family are having a good 2018 so far.
I grew up in Besonhurst near Bath Beach. 20th ave & 86th st. I wish they still had all the stores we used to have. Everything is a supermarket now where I live in NEPA.
This dish looks amazing. And, it is so simple. Have you done with this other pasta, as well? I remember the old "pork store".....and you had your fish monger, and your butcher-- you do still have butchers in the city....but most of the other stand alone kind of places have vanished taken over by places like Garden of Eden, Westside Market, Trader Joe's, Whole Foods, Food Emporium, etc. Thanks for the video. My wife and I are going to try this dish.
Does the Wesson oil taste the same as using olive oil? I’ve watch most of your videos and always see the Wesson. 😁. I can’t wait to make the wine cookies.
Hedy Taranto I fry in it myself. I felt bad for asking after read a comment. Everyone cooks differently, so if you don’t like it don’t comment. I look forward to seeing more of you videos. Take care and stay well. FYI my boys are always in the kitchen with me too, I love it!!
vinnieK If you find you rather do that, by all means. My mother sometimes blanched the broccoli, but I don't find it necessary. I think the hot pepper offsets the bitterness.
You didn't show the viewers how you cleaned the Broccoli Rabe b/4 cooking. I like to snap off the bottoms then gently peel the stems. The stems is where all the bitterness is. I do like the addition of the chicken broth. It adds so much flavor to the dish. Pasta has a tendency to absorb liquids so whenever I make a pasta dish, I ALWAYS reserve & refrigerate some of the pasta water in a container to use a day or so later just in case there might be leftovers. Then I have the already flavored pasta water on hand when I need it.
I don't do any peeling. I snap off the bottoms though of the Broccoli Rabe though. Do you wash it first? I don't. And, when I cook it I generally blanch it. One of my favorite veggies in the world!
Suzanne, i took a poll on one of my facebook pages "Old School Italians" and not everyone uses only olive oil. FYI - this was the results of the poll with only a few responses to "who uses oil other than olive?" Only two people said they use only olive oil. Coconut oil +9 Peanut oil +5 Truffle oil +3 What kind? +1 Safflower Oil +1
You would never see wesson oil anywhere in the Mediterranean, especially Italy. That crap was invented in america because it can withstand high heat and is needed for deep frying. Italians use olive oil.
Thanks for a great video. In Italy Salumeria is literally a 'sausage' store. They sell salciccu. (Sausage). I was born in Sicily.. After the war my dad married my sicilian mom and we lived there for 16 years. Mamma also used broth in her version but she preferred orichiette to cavatelli. I love this dish.
Thank you so much Stephen. My grandfather was from Sicily. In fact, he is the man with the hat on holding a baby in the first photo in my introduction. He was a fisherman that came to America and opened up a fish store.
Great video! I made this tonight, a little different. As the pasta cooks, I add the Rabe to the same pot to blanch. Then I scoop out to add that to my wok which has the garlic and sausage cooked. I do add chicken broth also, and marry everything together. Normally I use orecchiette pasta, but tonight I use casarechi pasta.
Another one I missed! Looks super yummy. Thanks, Hedy!
I haven't tried this yet, but watching you made it seem doable. Thanks again for the recipe.
I just made this receipe and it was delicious.....thank you for sharing. Now I will make your Sunday Gravy...
Pat S so glad u like my recipes. Thanks for the support.
A OK !!! I love it Hedy, thank you, I will try this!!!
Hi Heddy. My husband is gonna love this dish. I am not familiar with the pasta that you used but maybe I haven't looked hard enough. I thought it was simple and made a beautiful presentation. I have been using your recipe for Sunday sauce and my husband loves it. Maybe I will finally be able to cook Italian food after all. I hope you and your family are having a good 2018 so far.
I'm so glad you are enjoying the recipes. You can find cavatelli in the frozen food pasta section. We are having a good 2018 so far. Hope you are too.
😋 it’s so good & delicious. Thanks, 💕👏🏼💕👏🏼💕
Are you binge watching the videos?
Nann
Nanny's Italian Kitchen
Yes, now I’m binge watching!
Love love garlic...
How the heck did I miss this video??!!! Good thing I just caught it! 👍.
So glad you found it👍
Just like my mom made it. Thank you. You are the best.
thubgen1 Thanks.
Where did you grow up? I only went to pork stores, butchers, chicken markets, salameri and fruit stores. My mother. Had me running all over the place!
Me too. I grew up in East Harlem on First Avenue 113th and 115th Street.
Lol!
I grew up in Besonhurst near Bath Beach. 20th ave & 86th st. I wish they still had all the stores we used to have. Everything is a supermarket now where I live in NEPA.
yummmm!
This dish looks amazing. And, it is so simple. Have you done with this other pasta, as well? I remember the old "pork store".....and you had your fish monger, and your butcher-- you do still have butchers in the city....but most of the other stand alone kind of places have vanished taken over by places like Garden of Eden, Westside Market, Trader Joe's, Whole Foods, Food Emporium, etc. Thanks for the video. My wife and I are going to try this dish.
John Chambers, Esquire I hope you enjoy it.
John you can use any pasta you prefer.
Does the Wesson oil taste the same as using olive oil? I’ve watch most of your videos and always see the Wesson. 😁. I can’t wait to make the wine cookies.
It’s your personal preference. I use olive oil for myself on most of my recipes. The olive oil is a little bit heavier. I do not fry in olive oil.
Hedy Taranto I fry in it myself. I felt bad for asking after read a comment. Everyone cooks differently, so if you don’t like it don’t comment. I look forward to seeing more of you videos. Take care and stay well. FYI my boys are always in the kitchen with me too, I love it!!
@@ambervance3390 Not a problem. Everyone has different preferences.
Nice I used it
I like to par boil the Broccoli Rape to remove some of the bitterness.The dish seems to come out better
vinnieK If you find you rather do that, by all means. My mother sometimes blanched the broccoli, but I don't find it necessary. I think the hot pepper offsets the bitterness.
Yum
I love your receipes..you cook just like my Mom. Thank you for your delicious receipes. Do you have a receipe for Braciola?
Pat S hi Pat. I'm happy that you love my recipes. Check out my recipe for making Sunday Sauce/Gravy. I make bracciole in that video.
Omg 🤤🤤🤤
You didn't show the viewers how you cleaned the Broccoli Rabe b/4 cooking. I like to snap off the bottoms then gently peel the stems. The stems is where all the bitterness is. I do like the addition of the chicken broth. It adds so much flavor to the dish. Pasta has a tendency to absorb liquids so whenever I make a pasta dish, I ALWAYS reserve & refrigerate some of the pasta water in a container to use a day or so later just in case there might be leftovers. Then I have the already flavored pasta water on hand when I need it.
Judith Iorio Great tip Judith. I cut off a lot if the stems before I rinse it.
I don't do any peeling. I snap off the bottoms though of the Broccoli Rabe though. Do you wash it first? I don't. And, when I cook it I generally blanch it. One of my favorite veggies in the world!
need some olive oil !!!!
The real old guidos don’t blanch rabe… we like it bitter but sometimes you get a bunch that is too bitter even for me!
wesson oil ? are you kiddin me? is she italian or what
Suzanne Larragoity Yes I’m Italian and sometimes I use canola oil.
Suzanne, i took a poll on one of my facebook pages "Old School Italians" and not everyone uses only olive oil. FYI - this was the results of the poll with only a few responses to "who uses oil other than olive?" Only two people said they use only olive oil.
Coconut oil
+9
Peanut oil
+5
Truffle oil
+3
What kind?
+1
Safflower Oil
+1
You would never see wesson oil anywhere in the Mediterranean, especially Italy. That crap was invented in america because it can withstand high heat and is needed for deep frying. Italians use olive oil.
How ya doin?
A-Gob_A-Gool.....
put the salt when water is boiling you did not do that !!!
Rabe? It's rape in italian. 🇮🇹
use a bigger pot !!!!
Next time you can make the video.