The fish cakes look really good.
Pasta With Broccoli Rabe and Ricotta
This week my market had broccoli rabe and fennel on sale. It was Italian week and all things Italian were a great buy. Naturally, I took advantage of this sale. Used the broccoli rabe in this recipe, half the fennel bulb in the pork scaloppine recipe and I will use the remainder of the fennel in a salad.
1 bunch broccoli rabe, trimmed and washed well
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (chili)
1 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan
8 oz pappardelle pasta or rigatoni
Cut the broccoli rabe into two-inch lengths.
Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the broccoli rabe. After the water returns to a boil, boil two minutes.
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