Broccoli rabe and sunchoke chips with orecchiette and garlic breadcrumbs from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (page 66) by Cara Mangini

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Notes about this recipe

  • Emily Hope on August 10, 2016

    This pasta was great--deeply savory and full of flavors and textures. The jerusalem artichoke chips weren't a hit with everyone (C didn't eat his), but I thought they really made the dish and I'll be making them to use in other contexts (snacks, salads). I'm not sure the breadcrumbs are strictly necessary--next time I might try either the chips or the breadcrumbs but not both. I also didn't boil the broccoli rabe (just sauteed it instead)--I've never found the rabe we get to be bitter enough to warrant the extra step. Only downside is that it was relatively time-consuming and left me with a kitchen full of dishes, so I probably won't make on a weeknight again. Served with a tomato salad--it definitely needs something acid on the side--and a fried egg (not strictly necessary but tasty).

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