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Stir-fried Broccoli Raab Recipe - Broccoli Rapa Strascinati


This stir-fried broccoli raab recipe is from Cavalcanti, the great 19th century Neapolitan gastronome. It's the traditional beginning of the Christmas Eve dinner. To serve 6:

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 2 1/4 pounds cleaned broccoli raab (wash well, trim roots, and coarsely chop leaves)
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • Salt
  • Hot pepper, if you like it
  • 2 anchovies, boned and minced (optional)


Drain the broccoli well and cook them until half done in lightly salted boiling water (3-5 minutes from when the water resumes boiling after you add them to the pot). Drain them well, and squeeze them to force out the bitter juices.

Sauté the garlic in the oil, and when it is golden, add the broccoli. Cook over a brisk flame, stirring constantly, for about 10 minutes. Season with the hot pepper, if you are using it, half way through the cooking, and the anchovies, if you are using them, at the end. Before serving check seasoning.

Not Christmas Eve? These can be eaten by themselves, or in accompaniment to sausages, spare ribs, or carne alla pizzaiola.

Yield: 6 servings stir-fried broccoli raab.

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