Broccoli rabe crostini with crotonese

Yield: 4 Servings

Measure Ingredient
½ pounds Broccoli rabe; rinsed and dried
4.00 \N 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
\N \N Salt; to taste
\N \N Freshly-ground black pepper; as needed
¼ cup Fresh oregano leaves
12.00 slice Italian country-style bread
½ pounds Crotonese cheese
\N \N (or other semi-soft sheep's milk cheese)
\N 4 servings.

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.

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