Sauted Broccoli Rabe with Pine Nuts and Raisins
Serves 4 ? as a side dish
2006-01-15 Chris Shenton

1/4	C	Golden Raisins (Sultanas)
1/3	C	Sherry

2	pounds	Broccoli Rabe (Rapini), stems trimmed (2 bunches)

1	Tbs	Pine Nuts (pignoli)
2	clove	Garlic, minced
1/4	tsp	Red Pepper Flakes
2	Tbs	Olive Oil
		Salt to taste
			
Plump Raisins in Sherry overnight.
Drain, reserving sherry to finish the saute.

Separate Broccoli Rabe Stems from Leaves and Florettes.
Blanch Florettes and Leaves in the boiling water just to set color
then immediately toss into ice water; drain and dry.
While drying,
par-boil Stems in salted water until crisp-tender, not quite done;
toss into ice water to stop cooking.
Drain, dry and cut stems into bite-size pieces.

Saute Pine Nuts, Garlic and Red Pepper Flakes in Olive Oil over medium heat
until Garlic begins to turn golden and Pine Nuts start to brown.
Add Broccoli Rabe, Raisins, Salt, reserved Sherry and toss to coat.
Saute until Broccoli Rabe is tender.
Adjust seasoning, serve.