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 Rabe

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Nightshift

  • Total Posts: 224
  • Joined: 6/1/2006
  • Location: Old Hickory, TN
Rabe Mon, 08/18/08 3:39 PM (permalink)
I seen the sandwich on the home page
pork rabe italian

What exactly is the "rabe"
 
#1
    WarToad

    • Total Posts: 1792
    • Joined: 3/23/2008
    • Location: Minot, ND
    RE: Rabe Mon, 08/18/08 3:42 PM (permalink)
    I'm sure it tastes good. It sure doesnt look that way though.
     
    #2
      fattybomatty

      • Total Posts: 1017
      • Joined: 4/10/2008
      • Location: North Plainfield, NJ
      RE: Rabe Mon, 08/18/08 3:56 PM (permalink)
      Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini. This is another leafy green vegetable that is frequently eaten in Southern Italy and has become popular in the United States. The vegetable has a slightly bitter taste and is frequently steamed or lightly sauteed in olive oil.

      The Broccoli Rabe flower looks similar to the broccoli florets. Despite the name this plant is not a type of broccoli but it is in the same brassica family. One of the many health benefits of this vegetable is that it is rich in certain phytochemicals, including sulforaphane and indoles. These are chemicals which are proving to protect us against cancer.
       
      #3
        MilwFoodlovers

        • Total Posts: 3095
        • Joined: 3/31/2001
        • Location: Milwaukee, WI
        RE: Rabe Mon, 08/18/08 4:03 PM (permalink)
        I know about the Broccoli Rabe but I didn't see any on the sandwich and was wondering the same thing.
        "One man's trash is another man's treasure" fits here as I thought the sandwich looked very tasty.
         
        #4
          fattybomatty

          • Total Posts: 1017
          • Joined: 4/10/2008
          • Location: North Plainfield, NJ
          RE: Rabe Mon, 08/18/08 4:15 PM (permalink)
          I'm pretty sure it's underneath. These types of sandwiches are good, although I've never eaten one at this particular place
           
          #5
            Bruce Bilmes and Susan Boyle

            • Total Posts: 1350
            • Joined: 7/12/2000
            • Location: Robbinsville, NJ
            • Roadfood Insider
            RE: Rabe Mon, 08/18/08 4:52 PM (permalink)
            Yes, in this particular sandwich they put it on the roll first, but that's not how it's always done. If you get a Tony Luke's pork rabe Italian at Citizens Bank Park (that's the Phillies' stadium) you get the sandwich without rabe at all. The rabe comes in a little plastic cup with a snap-on lid and you add it (or not) like you would peppers or hot sauce.
             
            #6
              Michael Hoffman

              • Total Posts: 17852
              • Joined: 7/1/2000
              • Location: Gahanna, OH
              RE: Rabe Mon, 08/18/08 5:38 PM (permalink)
              If you blanche broccoli rabe before preparing it in whatever manner chosen the bitterness will go away. I love to saute it with garlic in olive oil and add it to soups, and I love it with Italian saysage and cannelini beans. I also enjoy it as a leftover added to an aglio y olio sauce and tossed with pasta.

              Boy, that last made me hungry, despite a visit today to Crabill's in Urbana for lunch and a stop at Henry's in West Jefferson for pie on the way home.
               
              #7
                tiki

                • Total Posts: 4135
                • Joined: 7/7/2003
                • Location: Rentiesville, OK
                RE: Rabe Mon, 08/18/08 8:21 PM (permalink)
                we used to blanche it--then cook in olive oil with italian sausage and then take a loaf of italian or french bread dough and roll it out then put the sausage and rabe in it--fold and bake--slice it up about an inch thick--KILLER appetizer!!
                 
                #8
                  Ort. Carlton.

                  • Total Posts: 3589
                  • Joined: 4/9/2003
                  • Location: Athens, GA
                  RE: Rabe Mon, 08/18/08 8:33 PM (permalink)
                  Dearfolk,
                  That Italian Pork Rabe sammidge from Tony Luke's sure looks yummifying! I wish I had me one of them right about now!! (Nobody in this pizza-and-sub-crazed college town makes anything even remotely similar, or that I have been able to find.)
                  As an ignorant (but neither bigoted nor dumb) Southerner, I simply assumed that Broccoli Rabe was an Italianate concoction made at least partially from good old broccoli. It's nice to know that I was wrong. But try as I might, I've never run across any of it down here... not even in Atlanta. Does it come fresh only, or can a suitable version be found prepared in a jar or packaged?
                  Does anyone in the Atlanta area know of any place where I might be able to enjoy such a taste sensation, save having to venture to Fluffia to chow down? -- My eager tastebuds await.
                  Unroastedly, Ort. Carlton in Phenomenal Athens, Georgia.
                   
                  #9
                    Bruce Bilmes and Susan Boyle

                    • Total Posts: 1350
                    • Joined: 7/12/2000
                    • Location: Robbinsville, NJ
                    • Roadfood Insider
                    RE: Rabe Mon, 08/18/08 8:55 PM (permalink)
                    You know, I've never seen it any way other than fresh. But here's the thing: distinctive as it may be, even at the original Tony Luke's in Philly you have a choice of rabe or spinach. The spinach is prepared the same way, with hot pepper and garlic and olive oil. And it's just as "authentic" as the rabe. So what I'm saying is if you are interested in the sandwich (as opposed to trying broccoli rabe), you can substitute spinach. I also think just about any kind of greens would work too, if prepared in the same way. Of course, you'd still have to produce the juicy, garlicky, tender Italian pork...
                     
                    #10
                      joerogo

                      • Total Posts: 4469
                      • Joined: 1/17/2006
                      • Location: Pittston, PA
                      RE: Rabe Tue, 08/19/08 9:40 AM (permalink)
                      Here's a picture from an old thread. A Chicken Supremo Zep from Santangelo's in Norristown, Pa. Chicken, provolone, rabe and roasted long hot peppers.

                      [img]

                      http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=26502&SearchTerms=norristown[/img]
                       
                      #11
                        leethebard

                        • Total Posts: 6086
                        • Joined: 8/16/2007
                        • Location: brick, NJ
                        RE: Rabe Tue, 08/19/08 9:41 AM (permalink)
                        Wow...that's a work of art....what a nice blend of flavors!!!
                         
                        #12
                          Ort. Carlton.

                          • Total Posts: 3589
                          • Joined: 4/9/2003
                          • Location: Athens, GA
                          RE: Rabe Wed, 08/20/08 12:47 AM (permalink)
                          Dearfolk,
                          Y'all making me hot-and-cold running HONGRY!
                          Rabenously, Ort. Carlton in 30601-land.
                           
                          #13
                            joerogo

                            • Total Posts: 4469
                            • Joined: 1/17/2006
                            • Location: Pittston, PA
                            RE: Rabe Wed, 08/20/08 7:20 AM (permalink)
                            Ort, Nice to have you back.
                             
                            #14
                              Ort. Carlton.

                              • Total Posts: 3589
                              • Joined: 4/9/2003
                              • Location: Athens, GA
                              RE: Rabe Wed, 08/20/08 10:20 PM (permalink)
                              quote:
                              Originally posted by joerogo
                              Ort, Nice to have you back.


                              Joe,
                              Thanks a bunch! Say, if I ever make it back up to Val Shively's Record Store in Upper Darby again on a day when they're open (I came on Labor Day, 2001), we'll have to get together and hit a few eateries. I want an Italian Pork Sandwich so bad I can almost taste it, and I've never had one! (I don't have to have tasted it to know how good it is!)
                              And I wanna visit Mama's Pizzaria on Belmost Avenue in Bala Cynwyd to have their version of a Cheese Steak... as well as Donkey's Place on Haddon Avenue in Lovely, Immaculate Camden.
                              If Holly Eats is on the mark (and looks to me like he is), Fluffia must be one HELL of a great eating town! Gad! -- I better lose some weight.
                              Steaking My Claim On It, Ort. Carlton in Faraway Athens, Georgia.
                               
                              #15
                                ScreenBear

                                • Total Posts: 1504
                                • Joined: 9/18/2005
                                • Location: Westfield, NJ
                                RE: Rabe Wed, 08/20/08 10:56 PM (permalink)
                                A truly great dish is broccoli rabe and slices of grilled sausage over penne in a garlic and olive oil sauce. Toss in some sun dried tomatoes at the end...so they don't leach into the oil before presentation. Man, that's eatin'.

                                I often judge an Italian restaurant by how well they prepare this dish. Actually, I even judge individuals by how well they prepare it.

                                The Bear
                                 
                                #16
                                  leethebard

                                  • Total Posts: 6086
                                  • Joined: 8/16/2007
                                  • Location: brick, NJ
                                  RE: Rabe Wed, 08/20/08 11:34 PM (permalink)
                                  quote:
                                  Originally posted by ScreenBear

                                  A truly great dish is broccoli rabe and slices of grilled sausage over penne in a garlic and olive oil sauce. Toss in some sun dried tomatoes at the end...so they don't leach into the oil before presentation. Man, that's eatin'.

                                  I often judge an Italian restaurant by how well they prepare this dish. Actually, I even judge individuals by how well they prepare it.

                                  The Bear



                                  WOOOOWWWWWW!!!!!
                                   
                                  #17
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