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.
Slideshow: More Broccoli Recipes
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
1 pound broccoli rabe, trimmed
2 tablespoons extra-virgin olive oil
Shaved Pecorino Sardo, for serving
How to Make It
Step 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.
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.
Step 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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.