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Blanched broccoli rabe and fresh tomatoes

Rapini/broccoli rabe, has spiked leaves surrounding clusters of green buds that resemble small heads of broccoli.

Described as nutty, bitter, and pungent, broccoli rabe is a good source of vitamins A, C, and K, as well as potassium, calcium, and iron. The cultivated vegetable most likely descends from a wild herb related to the turnip that grew either in China or the Mediterranean region.

A common preparation involves either blanching or sautéing the broccoli with garlic over low heat for 10 to 15 minutes. In Umbria and other Central Italy regions, broccoli rabe sautéed with garlic, chili pepper and guanciale is a typical side dish for porchetta, grilled pork ribs and sausages and other pork dishes. The Neapolitans make salsicce con friarielli, while in Catania broccoli affogati is the style.

As I move forward toward healthier choices I blanched a bunch of broccoli rabe, along with four hand crushed stem tomatoes, added organic Italian herbs, a drizzle of oil and a dash of salt, I left out the garlic. I placed two slices of Italian whole wheat bread in the toaster oven while the broccoli and stem tomatoes were blanching under a closed lid for 14 minutes and here are the results: a tasty healthy dish full of vitamins, minerals and with less than a teaspoon of oil, you may add the word heart healthy.

You can pair this dish with your favorite wine or an ARVINO “red” from Calabria or a Jules Taylor New Zealand Sauvignon Blanc.

Available at

  • ART of WINE
    18 Cooley Street, Pleasantville 10570
    289 Halstead Avenue, Harrison 10528
    513 Boston Post Road, Port Chester 10573
    1187 Pleasantville Road, Briarcliff Manor 10510
    102 Kraft Avenue, Bronxville 10708
    1 Stew Leonard Drive, Yonkers 10710
    1173 RTE 9, Wappinger Falls 12590


“The Arvino is 60% Gaglioppo and 40% Cabernet Sauvignon aged in French oak, an approach that usually works quite well here. Dark wild cherries, leather and grilled herbs emerge from the glass… Anticipated maturity: 2011-2014″ Antonio Galloni – Wine Enthusiast

“This Jules Taylor New Zealand Sauvignon Blanc has a delightful light lime color. On the nose aromas of black currant and citrus (grapefruit). It has a lingering intensity that is very mouth filling, rolling out to a dry finish – a distinct example of Marlborough Sauvignon Blanc. Best when consumed with great food and good friends! ” Vias Imports Ltd.

When Jules talks about Sauvignon Blanc, clouds part and celestial choirs sing. This is the wine Jules loves. Jules loves this wine because it is so expressive of the site where it’s grown. Our Sauvignon Blanc has twice won Champion Sauvignon Blanc trophy at the Air New Zealand Wine Awards – possibly a reasonable feat.

My name is Raffaele De Gennaro and I’m a wine consultant for Vias Imports, the people that are making it possible for you to enjoy ARVINO and Jules Taylor Sauvignon Blanc here in the Hudson Valley. I work the Hudson Valley area and the Bronx and sell Arvino and Jules Taylor to Restaurants and Liquor stores. If you can’t find it in your neck of the woods, just have the Restaurateur or Liquor Store contact me via email: or call me at 212-629-0200 x373.

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