Yield: 4 Servings
|½ pounds||Broccoli rabe; rinsed and dried|
|4.00||Garlic cloves; sliced paper thin|
|4.00 tablespoon||Extra-virgin olive oil; plus|
|½ cup||Extra-virgin olive oil|
|4.00 tablespoon||Red wine vinegar|
|½ teaspoon||Dried oregano|
|Salt; to taste|
|Freshly-ground black pepper; as needed|
|¼ cup||Fresh oregano leaves|
|12.00 slice||Italian country-style bread|
|½ pounds||Crotonese cheese|
|(or other semi-soft sheep's 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. This recipe yields Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5669 broadcast 01-06-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.