Broccoli Rabe Alla Pugilese
« Bread Soup | Recipes | Broccoli Rabe Pesto Toast »
BROCCOLI RABE alla PUGLIESE / BRAISED in the STYLE of PUGLIA
This slowly simmered dish delivers incredible impact—it always seems as if I am tasting rabe for the first time. The olives are truly all the seasoning it needs.
ingredients
- 1/4 cup extra-virgin OLIVE OIL
- 1 clove GARLIC, crushed and coarsely chopped
- 1 teaspoon hot RED PEPPER FLAKES
- 3 bunches BROCCOLI RABE, trimmed and washed well
- 1/4 cup small BLACK OLIVES, pitted and coarsely chopped
procedure
In a deep pot large enough to hold all of the broccoli rabe, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until the garlic begins to soften, 3 to 5 minutes.
While the garlic is cooking, wash the broccoli rabe thoroughly. Add it to the pot with the water still clinging to its leaves, cover tightly, and cook until the rabe is very tender and just a few spoonfuls of liquid remain, 20 to 30 minutes.
When the broccoli rabe is tender, stir it well to mix with the sauce, then stir in the olives. Serve hot.
Serves 4
from mario batali’s molto italiano cookbook