by AntoniaJames
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AntoniaJames's Notes:
Expand1/2 cup pine nuts Ask a question about this ingredient
1 teaspoon Worcestershire sauce, or more, to taste Ask a question about this ingredient
1/4 to 1/2 teaspoon freshly ground dried rosemary Ask a question about this ingredient
1 large pinch of salt Ask a question about this ingredient
Ground pepper, to taste Ask a question about this ingredient
In a shallow microwaveable bowl, toss the nuts with the Worcestershire sauce until well distributed. Sprinkle on the rosemary and salt and toss well. (You can also toast these in the oven. See Step 3, below.)
Ask a question about this stepAdd freshly ground pepper to taste, and toss again. I use white peppercorns because they have a nice fresh taste.
Ask a question about this stepMicrowave for thirty seconds on high. Remove the bowl immediately, as the pine nuts will continue to cook. Stir them around in the bowl and repeat. (If toasting in the oven, put them in at 400 degrees Farenheit for 45 seconds at a time, removing them promptly and stirring quickly each time, as they will continue to cook on the baking sheet after being removed from the oven.)
Ask a question about this stepContinue until the pine nuts are generally toasty brown. Don't worry about toasting every last one of them.
Ask a question about this stepWatch them carefully, lest they burn. Pine nuts go quickly from a lovely brown to inedible, so please don't allow yourself to be distracted.
Ask a question about this stepAdd more salt and pepper to taste.
Ask a question about this stepI recommend making these in the microwave because you can better take advantage of the sweet and spicy solids left by the Worcestershire sauce as it dries out during the cooking process. In a bowl, you can more effectively recover that flavorful residue, to use in coating the pine nuts.
Ask a question about this stepBroccoli Rabe, as much as you want to serve Ask a question about this ingredient
A few short glugs of good olive oil, to taste Ask a question about this ingredient
1 medium anchovy Ask a question about this ingredient
1/4 cup of Savory Toasted Pine Nuts per half pound of broccoli rabe, or more or less to taste Ask a question about this ingredient
Freshly squeezed lemon juice, or vinegar (white balsamic, champagne or white wine) for sprinkling Ask a question about this ingredient
The best finishing salt you have Ask a question about this ingredient
Ground pepper to taste Ask a question about this ingredient
Blanch the broccoli rabe for about two minutes in salted boiling water. Immediately drain and plunge in cold water; run more cold water over it to keep that cold water bath cold. Drain the rabe again and set aside.
Ask a question about this stepA minute or two before you're ready to serve, put the drained rabe in a large skillet over medium heat. Stir gently to release the water clinging to the rabe. You want that to create just a bit of steam in which to warm the rabe.
Ask a question about this stepPush the rabe aside in the pan and put the anchovy wiht a bit of olive oil in the bald spot. Cook it for 20 or 30 seconds, touching it gently with your spoon once it looks like it's melting a bit. Add a bit more olive oil and stir it well to combine with the anchovy. Sprinkle on the Savory Toasted Pine Nuts. Toss well to coat the rabe in the anchovy and olive oil dressing, and to mix in the pine nuts.
Ask a question about this stepImmediately before serving (and I mean immediately), sprinkle the lemon juice over the rabe and pine nuts. If you do this in advance, it will turn the rabe a yellowish brown color, so wait until you are actually going to serve this to add the lemon juice.
Ask a question about this stepToss gently, test for salt, and correct if necessary. Grind some fresh pepper on, if you like it.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepThanks, sdebrango! What's kind of fun about rabe + Meyer lemon is that the rabe's slight bitterness makes the Meyer taste sort of fruity. But the anchovy keeps it in check. ;o)
But I'll have to use pepitas - that pesky nut thing. Will I be okay?
Yes, pepitas will be great! Not sure about the roasting time with the Worcestershire, but just keep an eye on them and you should be fine. Love pepitas!! ;o)
Oh yeah!
You had me at broccoli rabe! I always think its bitterness helps to cut the richness of a heavy meal. Thanks for a wonderful new recipe-- I think I will make this when I have family visit next week!
iuzzini, I missed this somehow when you posted your kind comment.Thank you so much. And yes, the slight bitterness does balance a rich meal, especially when doused with Meyer lemon! ;o)
Thanks! I made more of the pine nuts last night (while preparing dinner) to use on chard, which I wilted/steamed briefly, instead of the rabe. I realized that what makes the pine nuts taste so good are the sweet and spicy solids left when you cook off the liquid in the Worcestershire sauce. I hope you try this recipe and let us know what you think! ;o)
Love this! And I missed your earlier posting of the savory pinenuts, so thanks for posting again! I can think of a number of things I can pair them with.
Thanks! Glad this appeals to you. Somehow, I knew it would. ;o) Please do report on other uses!!
Thank you . . . . my sentiments exactly. These pine nuts are my new favorite pantry (refrigerated, though) staple.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Love broccoli rabe and with meyer lemon fantastic! Rabe is one of my all time favorites.