Broccoli Rabe Crostini W/ Crotonese & Black Pepper-oregan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Import=7, New, Text | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Broccoli rabe, rinsed and |
| dried | ||
| 4 | Cloves garlic, sliced paper | |
| thin | ||
| 4 | T | Extra virgin olive oil, plus |
| 1/2 cup | ||
| 4 | T | Red wine vinegar |
| 1/2 | t | Dried oregano |
| Salt and pepper to taste | ||
| 2 | T | Freshly ground black pepper |
| 1/4 | c | Fresh oregano leaves |
| 12 | Italian country-style bread | |
| 1/2 | lb | Crotonese cheese or other |
| semi-soft sheeps milk | ||
| cheese |
INSTRUCTIONS
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 1/2-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 1/2 teaspoon black pepper-oregano oil. Shave a piece of crotonese over with a peeler and serve still warm. Yield: 4 serving Recipe By :MOLTO MARIO SHOW #MB5669 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:26:07 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 933
Calories From Fat: 440
Total Fat: 50.2g
Cholesterol: 149.7mg
Sodium: 2617.5mg
Potassium: 1155.2mg
Carbohydrates: 55.8g
Fiber: 15.1g
Sugar: 24.9g
Protein: 70.1g