[Sca-cooks] Caldo Verde, broccoli rabe, and Saladura

[vicki shaw]

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Christiane" <christianetrue at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, January 30, 2004 11:59 AM
Subject: [Sca-cooks] Caldo Verde, broccoli rabe, and Saladura


> Caldo verde rocks, thanks for posting this recipe. Yum yum yum yum!
>
> I'm actually a little disappointed in my local supermarket; a Spanish
family took it over, and while they are stocking tons of manchego and other
interesting cheeses, they don't have chorizo. I am going to ask if they can
start carrying some!
>
> Does anyone have any interesting broccoli rabe recipes? I just take a
bunch, chop it up, put it in a pan with olive oil, garlic, sundried
tomatoes, and mushrooms, and saute gently while pouring in white wine and
some lemon juice. I'll either serve it with pasta or mix in a can of white
beans right at the end.The white wine seems to counteract the inherent
bitterness of the broccoli rabe somewhat.
>
> Also, has anyone here ever heard of saladura? It's a type of pickled green
tomato salad my aunt makes. Green tomatoes, capers, olives, celery, small
hot green pickled cherry peppers, vinegar, really good olive oil.
Supersalty, but really good with fresh mozzarella.
>
> Gianotta
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