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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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SPAGHETTI WITH BROCCOLI RABE AND SHITAKE MUSHROOMS
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1 pd Whole Wheat Spaghetti
2 bunches Broccoli Rabe
2 cups sliced shitake mushrooms
1 clove Garlic sliced
1 bulb Shallot minced
1 tsp Thyme chopped
1/2 cup Parmesan
4 tbl Extra Virgin Olive Oil
1/2 tbl Crushed Red Pepper
salt and pepper to taste
1. Bring one gallon of salted water to a boil
2. Prepare and ice water bath
3. Blanch rabe in boiling water until tender (4 min)
4. Remove rabe with slotted spoon and place in ice bath
5. Drop pasta in boiling water and cook till al dente
6. Heat 2 tbl olive oil in large skillet
7. Sauté mushrooms until slightly caramelized and tender (5 min)
8. Add garlic, shallot, thyme, and rabe and heat through
9. Season with salt, pepper, crushed red pepper
10. Drain and toss spaghetti with mushroom and rape mixture
11. Place pasta in a large serving bowl
12. Sprinkle with parmesan and serve immediately
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