Broccoli-Rabe Bruschetta Recipe
Photo: Mikkel Vang
Serves 4 to 6
1 bunch broccoli rabe
1 loaf Italian bread, sliced, brushed with olive oil and crisply grilled
Olive oil, to taste
3 or 4 cloves of garlic, chopped
Salt and pepper, to taste
Grated Parmesan cheese
Throw the broccoli rabe into a pot of salted boiling water and cook it until all the rough edges have disappeared and the color has deepened. (It will take 10 minutes, or so, but don't worry about overcooking it; this is not an al dente moment.) Drain well, and cut up the vegetable in a casual fashion.
Heat a generous amount of olive oil, throw in garlic and wait for the scent to perfume the air. Add the broccoli rabe, salt and pepper and stir until it glistens. Serve on bread and top with cheese.
Excerpted from My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl. Copyright © 2015 by Ruth Reichl. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
Directions
Throw the broccoli rabe into a pot of salted boiling water and cook it until all the rough edges have disappeared and the color has deepened. (It will take 10 minutes, or so, but don't worry about overcooking it; this is not an al dente moment.) Drain well, and cut up the vegetable in a casual fashion.
Heat a generous amount of olive oil, throw in garlic and wait for the scent to perfume the air. Add the broccoli rabe, salt and pepper and stir until it glistens. Serve on bread and top with cheese.
Excerpted from My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl. Copyright © 2015 by Ruth Reichl. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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