Broccoli rabe crostini with crotonese and black pepper-or
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Broccoli rabe, rinsed and |
| Dried | ||
| 4 | Cloves garlic, sliced paper | |
| Thin | ||
| 4 | tablespoons | Extra virgin olive oil plus |
| ½ | 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 | ||
Directions
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 servings
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