Dinner 12/26Broccoli Rabe over Fusilli Pasta
(parboiled, then sauteed with olive oil, shallots, green olives, garlic, sun-dried tomatoes and the pasta)
Steamed Artichokes
Homemade Ciabatta Bread
We haven't had the broccoli rabe (raab) in a while -- there was a period a few years ago where we had it as often as we eat gyoza today ;) Parboiling does help remove most of the bitterness, as does the saute, but some of it remains. But the bitterness works in the overall context of this dish...