| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | New, Text, Import=7 | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Broccoli rabe,; rinsed and dried |
| 4 | Cloves garlic,; sliced paper thin | |
| 4 | tb | Extra virgin olive oil; plus 1/2 cup |
| 4 | tb | Red wine vinegar |
| 1/2 | ts | Dried oregano |
| Salt and pepper to taste | ||
| 2 | tb | Freshly ground black pepper |
| 1/4 | c | Fresh oregano leaves |
| 12 | sl | 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 <[email protected]>
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