A popular combination in Sicily, agrodolce means “sour and sweet”. In this recipe, the bitterness of broccoli rabe is perfectly balanced by the sweetness of raisins and the sourness of lemon. Add toasted pine nuts and you’ve completed a winning medley of flavors.
Ingredients:
1 large bunch broccoli rabe
3 T pine nuts
2-3 T olive oil
2-3 cloves garlic, minced
a pinch of red pepper flakes
¼ cup raisins (golden raisins preferred)
juice of half a lemon
salt & pepper
Directions:
Prepare a bowl of ice water and set aside. Bring a pot of water to boil and blanch the rabe for just 1-2 minutes. Remove from the pot and immediately place in the ice water to stop cooking.
Meanwhile, toast the pine nuts in a dry pan over medium heat until golden. Remove pine nuts and set aside.
Dry the rabe and roughly chop.
Add the olive oil to the pan and heat to medium.
Add the garlic and red pepper flakes, sauteeing until fragrant, about two minutes.
Add the rabe and raisins. Saute for about four minutes, until the raab is heated through and tender.
Season with a little salt and pepper.
Remove from heat and toss in the toasted pine nuts.
Drizzle in a little lemon juice and taste for seasoning.
Add more salt, pepper, red pepper flakes, and lemon juice to taste.