Grilled Broccoli Rabe with Salsa Rossa

New York City chef Andrew Carmellini blanches and then grills broccoli rabe so it's tender and slightly charred. He serves it with a killer sun-dried tomato and roasted red pepper sauce that gets an appealing kick from pickled hot peppers.

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  • Total Time:
  • Servings: 4 to 6

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salsa rossa
  • 1 cup sun-dried tomatoes (not oil-packed)
  • Pinch of crushed red pepper
  • 1 roasted red bell pepper, chopped
  • 1/4 cup finely chopped pickled hot peppers, plus 1/4 cup brine from the jar
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Kosher salt
  • Pepper
broccoli rabe
  • 1 pound broccoli rabe, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • Shaved Pecorino Sardo, for serving

How to make this recipe

  1. Make the salsa rossa

    In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and crushed red pepper. Let stand until the tomatoes are softened, 15 minutes.

  2. Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper.

  3. Make the broccoli rabe

    Set up an ice bath. In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry.

  4. Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, 4 minutes. Serve with the salsa rossa and pecorino.

Contributed By Photo © Christina Holmes Published September 2016

1083614 recipes/grilled-broccoli-rabe-salsa-rossa 2016-08-01T12:31:22+00:00 Andrew Carmellini vegetarian||4 september-2016 recipes,grilled-broccoli-rabe-salsa-rossa 1083614

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