Thursday, April 30, 2009

Stromboli Bread (or How to Get Kids to Eat Broccoli Rabe)

This recipe (adapted from Rachael Ray’s Big Orange Book) proves that if you load even a bitter veg like broccoli rabe up with plenty of fatty flavor and cheese, even the pickiest kids will eat it!

I’ve written before about my love for The New Best Recipe cookbook from America’s Test Kitchen. See page 168. Did you know that the more “aggressive” greens are, the more water they should be cooked in? Broccoli rabe is considered aggressive because of its bitterness. Cook a bunch of it in about 2 quarts of water. Simmer about 7 minutes.
In a separate pan, fry up some sausage (16 - 20 oz. is about right). To cut down on fat, I used a little turkey and a little pork mixed together.

When the broccoli rabe is tender and the sausage is browned, combine them with a teaspoon of Italian seasoning and fill a hollowed out loaf of Italian bread with the mixture. Top with cheese. Grated or sliced provolone, mozzarella, parmesan, or all three! Whatever ya got.

Wrap in foil and bake at 375 for 15 minutes or until the cheese melts.

For dinner time games during Little League season, it would be a great thing to wrap up and take to the ball park! (Confession: I’ve never done this. If only I were that organized!)


Joanne said...

Vegetable-based meals are my favorite. This looks great, I'd probably go a little heavier on the rabe, a little lighter on the sausage, just to accentuate even stronger the veggie.

tut-tut said...

I had never thought to do that! I usually make the pasta version. I love broccoli rabe myself!

JGH said...

Joanne - I'm inclined to do what you suggest, but my husband always notices and complains when I scrimp on the meat. In fact, he once criticized my soup for being what he call "S.O.S" - short on sausage!

Tut, great idea - the mixture would be great over pasta, too. Or maybe mixed with pasta, put in a casserole dish, layered with cheese and baked-mmmm!