Broccoli Rabe Timbale Recipe (2024)

FAQs

What is a timbale in cooking? ›

In cooking, timbale (French: [tɛ̃bal]) derived from the French word for "kettledrum", also known as timballo, can refer to either a kind of pan used for baking, or the food that is cooked inside such a pan.

Blanching is key to making rapini/broccoli rabe less bitter. You can blanch it in a pot of boiling water for 60 to 90 seconds or steam it with a little water for a few minutes in a covered skillet before sauteeing. Both methods work well, but I prefer to boil it first.

Cut the floret off the stems, keeping the leaves and florets intact. (You can discard the stems.) Place the broccoli rabe in a bowl with the olive oil, garlic powder, and kosher salt and mix until well combined. Place it on the baking sheet.

Taste: Broccoli has a slightly bittersweet flavor and thick, meaty stems. Broccolini is milder and sweeter than broccoli, with firm, crunchy stems, and leafy florets. Broccoli rabe has a strong, bitter taste throughout, from its stems to its leaves.

Types of Timbales

The two drums typically have a difference in size of 3–5 cm. The smaller, higher pitched timbale (macho) provides melody accompaniment while the larger drum (hembra) provides rhythm. Timbalitos, or pailitas, are smaller than the traditional timbales, with diameters of 15–25 cm.

Broccoli rabe's bitter flavor comes from chemical compounds known as glucosinolates, which are found in other bitter greens like kale, collard greens, and mustard greens.

Trim off the very end of the stem and discard. Broccoli rabe can be cooked & eaten whole. stems from the leaves. Chop them into 2-inch bite-size pieces.

The deliciously bitter stems, leaves, and nutty, broccoli-esque buds are all edible, easy to cook, and often sautéed, braised, and roasted in Italian dishes. Recipes like Cavatelli with Roasted Broccoli Rabe and Harissa and Broccoli Rabe Burgers show the vegetable's versatility.

This green vegetable is highly nutritious; it's rich in beta-carotene (vitamin A), vitamin C, folate and potassium, and is a good source of dietary fiber. Look for broccoli rabe at your local farmers market or grocery co-op and bring home a new vegetable to try!

Rapini is highly perishable — it gets more pungent and bitter the longer you keep it in the fridge. Its broccoli-like heads may turn yellow and mushy the longer it is kept. (This is due to chlorophyll loss.

What is the difference between broccoli rabe and rapini? ›

Lastly, we have broccoli rabe, also known as rapini, which is not a broccoli derivative at all and is instead more closely related to the turnip. It's a bitter green, similar to a mustard green, with thin stalks, little buds, and lots and lots of leaves.

Which is healthier, broccoli rabe or spinach? A. As per the data, we can observe that Vitamin B1 is higher in broccoli rabe. On the other hand, vitamin K, vitamin A, folate, manganese, magnesium, potassium, copper, vitamin C, and iron are higher in spinach.

Broccoli rabe has a bitter, sometimes pungent, nutty flavor that can take some getting used to. Its leaves, stalks, and flowers are all edible. You'll want to thoroughly wash all the dirt and sand out of them, and remove any yellow leaves before cooking.

Broccoli rabe contains 50% more gastrointestinal health boosting fiber than kale. I told you, you may just be sporting a broccoli rabe bag this summer. Orange veggies are awesome, but greens are a good way too to get in the uber antioxidant, Vitamin A, also.

The modern timbal includes two drums, the smaller “macho” drum, usually between 13”-15” and the larger hembra, which is between 14”-16.” The shells of these drums are typically made from different metals ranging from bronze, brass, and steel and use 6-8 tension rods to secure a plastic head in place.

Timbales have average diameters of 33 cm (13 in) (macho drum) and 35 cm (14 in) (hembra drum). Originally made of calfskin, the heads are most commonly made of plastic for increased volume and durability and mounted on a steel rim. The shells are usually made of metal, although wooden shells are also available.

Unmold the timbale: Remove the timbale from the oven, let it cool slightly, and empty some of the pan sauce into a sauceboat so it doesn't burn your hands when you invert the pan. Over a large enough round dish, slowly invert the bundt. Decorate the timbale with some aromatic leaves and lemon slices. Serve hot.

Timbales are metal molds used to shape rice and custard mixtures. Ramekins, glass custard cups, or even dry measuring cups make a fine substitute.