Broccoli Rabe is probably the most eaten vegetable in the Deluca household; we absolutely love it. When it is just us, we make it as a snack. Broccoli rabe is certainly delicious enough on its own. However, it is perfect pre-dinner fare when served on a crostini for bruschetta with mozzarella di bufala. Paired with our guests favorite libation, it is usually gone as soon as it arrives at the table!
It is a very simple Italian dish that highlights the quality of the ingredients. The cooked broccoli rabe is also great in the main course or if you have any left over, it can be combined with ricotta cheese or Parmigiano to make a frittata for breakfast.
Broccoli Rabe Crostini
For 4 people
INGREDIENTS
- 1 bunch broccoli rabe
- 2 tbsp. extra virgin olive oil
- Pinch of salt
- 1 clove garlic
- 1 loaf baguette
- 4 oz mozzarella di bufala
- Pinch of sea salt
INSTRUCTIONS
Preparation
- Cut off and dispose of the broccoli rabe stems.
- Boil plenty of water in a large pot.
- Peel the garlic and slice it into 3 pieces.
- Slice the baguette and mozzarella di buffala to your desired thickness.
Instructions
- Put a pinch of salt in a pot of boiling water and add the prepared broccoli rabe. Boil for about 4 minutes. Make sure to keep them a little chewy. Save some cooking water and drain.
- While boiling the broccoli rabe, heat the olive oil in a skillet over medium heat and fry until the garlic is browned.
- Put the drained broccoli rabe in the skillet. Be careful as the oil splashes.
- Add the saved cooking water and sauté for about 5 minutes on medium heat.
- During this time, lightly toast the sliced baguette and place the mozzarella on it and then the cooked broccoli rabe.
- Sprinkle olive oil (quality is important!) and sea salt to finish.
[Photos and styling by Hitomi Watanabe Deluca]
