Sauté of Broccoli Rabe and Saffron Potatoes
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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
Ingredients
1 Idaho potato, small-dice
1 cup saffron tea
2 oz. olive oil
1 garlic clove, thinly sliced
12 pieces broccoli rabe, cleaned
Salt and pepper, to taste
Instructions
Method: Put potato and tea in small saucepan; bring to a simmer. When potatoes are tender, strain from tea; reserve. Heat olive oil in skillet over medium heat. Add garlic; sauté briefly. Add broccoli rabe; continue to cook. Toss in saffron potatoes. Season with salt and pepper.
Yield
4 servings
Tags
Side, The National Culinary Review, Vegetarian
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