Recipe courtesy of Mario Batali
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

  • 1/2 pound broccoli rabe, rinsed and dried
  • 4 cloves garlic, sliced paper thin
  • 4 tablespoons extra virgin olive oil plus 1/2 cup
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons freshly ground black pepper
  • 1/4 cup fresh oregano leaves
  • 12 slices Italian country-style bread
  • 1/2 pound Crotonese cheese or other semi-soft sheeps milk cheese

Directions

Bring 6 quarts water to boil. Set up an ice bath with 4 cups water and 4 cups ice in a large mixing bowl.

Submerge broccoli rabe in boiling water and cook 3 minutes until bright green and fork tender. Remove from boiling water and plunge into ice bath and allow to cool (about 5 minutes). Remove rabe from ice bath and drain well. Remove florets and cut remaining stalks into 1/2-inch pieces. Place in mixing bowl and add garlic, 4 tablespoons extra virgin olive oil, red wine vinegar and crumbled dried oregano. Season with salt and pepper and set aside. In a blender, mix 2 tablespoons black pepper, fresh oregano and a half cup extra virgin olive oil until smooth and dark green. When ready to serve guests, toast bread on both sides over the grill. Spoon 2 tablespoons broccoli rabe over each piece of bread and drizzle with 1/2 teaspoon black pepper-oregano oil. Shave a piece of crotonese over with a peeler and serve still warm.

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