Broccoli rabe crostini with crotonese and black pepper-or

Yield: 4 servings

Measure Ingredient
½ pounds Broccoli rabe, rinsed and
4 Cloves garlic, sliced paper
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

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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