Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Broccoli rabe - rinsed and dried

  2. 4 Garlic - sliced paper thin

  3. 4 tablespoons 60ml Extra virgin olive oil - plus

  4. 1/2 c

  5. 4 tablespoons 60ml Red wine vinegar

  6. 1/2 teaspoon 2 1/2ml Dried oregano Salt and pepper to taste

  7. 2 tablespoons 30ml Freshly ground black pepper

  8. 1/4 cup 10g / 0.4oz Fresh oregano leaves

  9. 12 Italian country-style bread

  10. 1/2 lb 227g / 8oz Crotonese cheese OR other semi-soft sheep's milk cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback