Serves: 8
Total Calories: 83
1 Separate the broccoli rabe into florets. Trim off the base of the stems. Peeling the stems is optional. Cut each floret crosswise into 1-inch pieces.
2 Bring a large pot of water to a boil. Add the broccoli rabe and salt to taste. Cook until the broccoli is almost tender, about 5 minutes. Drain. Let cool slightly, then press out the water. Chop broccoli rabe.
3 In a large bowl, whisk the eggs, cheese, and salt and pepper to taste. Stir in the greens.
4 Heat the oil in a large skillet over medium heat. Scoop up a heaping tablespoonful of the mixture and place it in the pan. Flatten the mixture with a spoon into a small pancake. Repeat with the remaining mixture. Cook 1 side of the cakes until lightly browned, about 2 minutes, then turn them over with a spatula and cook the other side until browned and cooked through. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Little Vegetable Cakes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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