Yield: 1 Servings
|½ pounds||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|
|½ teaspoon||Dried oregano|
|Salt and pepper to taste|
|2 tablespoons||Freshly ground black pepper|
|¼ cup||Fresh oregano leaves|
|12 slices||Italian country-style bread|
|½ pounds||Crotonese cheese or other semi-soft sheeps milk cheese|
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 ½-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 ½ teaspoon black pepper-oregano oil. Shave a piece of crotonese over with a peeler and serve still warm.
Yield: 4 serving
Recipe By :MOLTO MARIO SHOW #MB5669 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:26:07 -0400 From: Meg Antczak <meginny@...>