Thursday, February 12, 2015

Chocolates, Red Wine and Broccoli Raab

Trust me on this one nothing says I love you like chocolates and red wine and garlicky broccoli raab. Not not all together of course but when paired separately they are perfect. Chocolates and red wine are the classic and perfect match while red wine and broccoli raab creates a masterpiece of flavor.  The bitter broccoli raab paired with the peppery taste of the red wine and a dash of spicy garlic keeps anyone coming back for more.
It is too easy to make this dish and it will make your Valentine's heart, and tummy, flutter with happiness and since you will both be eating together the garlic breath will cancel itself out - trust me on that too!

So grab some simple ingredients, 2 bottles of red wine and a quality box of chocolates and enjoy the evening with the person (or people) you love the most and remember use love as the first ingredient...Happy Valentine's Day!

Red Roni, Red Roni, Red Wine Roni

***Roasted broccoli raab 
16 oz. short cut pasta
1/4 cup olive oil
1/4 cup red wine
1 tablespoon red pepper flakes
Grated Parmesan cheese

Bring a large pot of salted water to a boil and cook pasta according to package directions 
(for a little color add a healthy splash of wine to the cooking water for a purple tinged pasta) 
Meanwhile in a small pan heat the olive oil and red pepper flakes
Season with salt/pepper
Cook on high for 5-8 minutes on high heat
Add wine and cook on high
Strain hot seeds and toss with pasta and broccoli raab
Top with grated Parmesan cheese 

***Roasted Broccoli Raab 
2 Large Heads Broccoli Raab 
Cloves of Garlic (sliced thin)

Preheat the oven to 350 degrees 
Rinse and dry the top of the broccoli raab 
Carefully cut the broccoli raab above the twist tie and discard the bottom stems 
Separate the broccoli raab evenly among two non-stick cookie sheets
Sprinkle the garlic over the two pans of broccoli raab 
Season with salt/pepper 
Coat with olive oil and toss with your hands 
Place in oven for 15 minutes 
Remove from oven and re-season with a pinch of salt and toss 

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