Grilled Broccoli Rabe With Salsa Rossa Recipes

GRILLED BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place half of the broccoli rabe into the boiling water and cook for 1 minute, then remove with tongs to the ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain.
• Preheat an outdoor grill for medium-low heat, and lightly oil grate.
• Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate.
• Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes. Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

GRILLED BROCCOLI RABE

Steps:

• Immerse the broccoli rabe in water and let soak for 10 minutes.
• Preheat a grill to medium.
• Remove the broccoli rabe from the water but DO NOT shake off the excess. Toss with some olive oil, salt and crushed red pepper and lay in an even single layer on the grill. Cook until the rabe starts to lightly char and become tender, 3 to 4 minutes per side. If it starts to char a little too quickly, drizzle or spray a few drops of water on it.
• Serve hot or at room temperature.

GRILLED SAUSAGE AND BROCCOLI RABE

Steps:

• Grill the sausages over medium coals until lightly browned and no longer pink. Slice each sausage lengthwise in half. In large skillet, saute broccoli rabe, shallots and garlic in olive oil until broccoli rabe is soft but not yellow, about 10 minutes. Toss with grilled sausage.

GRILLED HAM-AND-BROCCOLI-RABE SANDWICHES

Steps:

• Blanch broccoli rabe in batches in a pot of salted boiling water until just tender, about 2 minutes. Drain.
• Heat oil in a large skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add broccoli rabe; cook, stirring, 2 minutes. Season with salt. Let cool slightly, then finely chop.
• For each sandwich, spread 2 teaspoons jam on one bread slice and 1 teaspoon mustard on another. Layer one slice with cheese, broccoli rabe, and ham, dividing evenly. Close sandwich; brush each side with butter.
• Heat a large cast-iron skillet over medium heat. Cook sandwiches in batches until golden brown, flipping once, about 3 minutes a side. Serve immediately.

GRILLED BROCCOLI RABE AND RADICCHIO WITH PANCETTA DRESSING TOPPED WITH A SOFT-COOKED EGG

Steps:

• 1. Heat the oven to 325°F. Lightly oil and salt the day-old bread and bake until golden brown, about 10 minutes. Let cool, tear into pieces, and process in the food processor until finely ground; set aside.
• 2. In a medium skillet, heat the pancetta and cook over medium-high heat for 5 minutes until lightly golden brown. Drain on a paper towel-lined plate. In a medium bowl, mix the vinegar, mustard seeds, red pepper flakes, sugar, and thyme. Whisk in the melted butter and add the red onions, fennel, and pancetta. Set the pancetta vinaigrette aside.
• 3. In a large bowl, toss the broccoli rabe with the radicchio leaves, oil, and garlic; add salt to taste. Heat a grill or grill pan until hot but not smoking. Put the greens (in batches) on the grill for 30 seconds, turning them over frequently until just wilted; transfer to a large bowl. Continue until all of the broccoli rabe and radicchio are grilled and toss them with 4 tablespoons of the pancetta vinaigrette.
• 4. Bring a medium pot of water to a boil over medium-high heat and use a slotted spoon to lower the eggs into the water. Adjust the heat to maintain a simmer and cook the eggs for 5 minutes. Fill a medium bowl with ice and water, then remove the cooked eggs from the pan into the ice water bath. When the eggs are cool enough to handle, gently crack the shell all over, start to peel, and intermittently submerge in the ice bath (if they're a bit too hot) and continue to peel.
• 5. To serve, portion the grilled broccoli rabe and radicchio onto 4 serving plates, mounding it in the center of each plate. Put 5 Parmigiano shavings on top of the greens, then set one whole soft-cooked egg on top. Drizzle the remaining vinaigrette on top of the egg and around the plate and top generously with the breadcrumbs.

GRILLED BROCCOLI RABE WITH SALSA ROSSA RECIPE

Steps:

• Salsa Rossa: In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and crushed red pepper. Let stand until the tomatoes are softened, 15 minutes. Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper. Broccoli rabe: Set up an ice bath. In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry. Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, 4 minutes. Serve with the Salsa Rossa and pecorino.