For 4 people


  • 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



  1. Cut off and dispose of the broccoli rabe stems.
  2. Boil plenty of water in a large pot.
  3. Peel the garlic and slice it into 3 pieces.
  4. Slice the baguette and mozzarella di buffala ​​to your desired thickness.


  1. 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.
  2. While boiling the broccoli rabe, heat the olive oil in a skillet over medium heat and fry until the garlic is browned.
  3. Put the drained broccoli rabe in the skillet. Be careful as the oil splashes.
  4. Add the saved cooking water and sauté for about 5 minutes on medium heat.
  5. During this time, lightly toast the sliced ​​baguette and place the mozzarella on it and then the cooked broccoli rabe.
  6. Sprinkle olive oil (quality is important!) and sea salt to finish.