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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: March 24, 2012


Serves 2


1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO


1. Wash Broccoli Rabe, trim the stems, remove & save large leaves

2. Steam for 6 minutes, flush in cold water and drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.


Serves 2

A CookTale

When a light dinner is called for, a fine slice of top round Veal thinly pounded, well seasoned, coated with Wondra flour and sauteed in browned Butter and EVOO meets the challenge. For a green, the sharp flavor of Broccoli Rabe becomes a splendid counter- balance.


2 TB of EVOO
1/2 cup of Wondra flour
Kosher Salt & Black Pepper
2 8 oz slices of Veal Scallopini (pounded less than 1/4 inch thick)
1/2 stick unsalted butter, cut into pieces
2 TB of Vermouth or White Wine
1-1/2 TB of drained small capers
1/4 cup of chopped Parsley (optional)


1.Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, add the EVOO & heat until it shimmers.

2. Stir together the Wondra flour, 1 tsp of Salt, 1/2 tsp of Pepper, then pat veal dry & dredge in the flour, knocking off excess.

2. Cook Veal turning once, until browned & just cooked through, about 2 minutes. Transfer to a plate.

3. Discard the oil from the skillet, then add the Butter, cook over medium heat, shaking skillet frequently, until browned & fragrant, 1 to 2 minutes. Stir in the Vermouth, Capers, and 1/4 tsp each of Salt & Pepper. Return Veal to the skillet just to heat through, then sprinkle with optional parsley.