BROCCOLI AND BROCCOLI RABE ON BRUSCHETTA

1 pound broccoli florets
1 large bunch broccoli rabe (1 lb. or more)
sea salt
2 Tbs. olive oil
2 large garlic cloves (1 minced and 1 cut in half crosswise)
several pinches red pepper flakes
2 Tbs. chopped oregano
aged red wine vinegar
4 large slices of hearty country bread
1/4 to 1/2 pound fresh mozzarella, thinly sliced

Thickly peel the broccoli stems. If longer than a few inches, coarsely chop them. Peel the larger of the broccoli rabe stalks, then chop them along with the thinner stems. Coarsely chop the greens. Bring a large pot of water to a boil. Add salt, then the vegetables. Cook until tender, about 5 minutes, then scoop them into a colander to drain. Reserve 2 cups of the cooking water. Warm the 2 tablespoons oil in a skillet. Add the vegetables along with a cup of the reserved cooking water, the minced garlic, pepper flakes, and oregano. Turn with tongs to mix in the garlic, then lower the heat. Make sure there’s ample liquid in the pan. The greens shouldn’t fry, plus you’ll want extra liquid to spoon over them. Taste for salt, then season with a few drops of good strong vinegar. Preheat the broiler. Toast the bread, then rub it with the halved garlic clove. Immediately lay the cheese over the top, then broil just until it begins to droop or bubble a little. Transfer the toasts to plates, then cover them with greens and their juices. Add a few drops of olive oil to each, as well as any remaining pan juices. Serves 4.

(from Local Flavors by Deborah Madison)


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