Fior Di Broccoli Rabe Saltati Ali ‘Aglio (Broccoli Rabe with Garlic and Chili Pepper)

January 1, 2002

Broccoli Rabe with Garlic& Chili Pepper

YIELD: 20 servings
8 lbs. Broccoli rabe
Water as needed
Salt as needed
11⁄2 cups extra virgin olive oil
12 garlic cloves, thinly sliced
Chili peppers, hot or chili pepper flakes to taste
Freshly squeezed lemon juice to taste
2 cups reserved cooking liquid

1. Wash broccoli rabe thoroughly in water. Drain and break or cut off tough stems leaving tender stems and florets.
Add salt and broccoli to a large pot of boiling water. Cook until tender, at least 5-7 minutes. Reserve 2 cups of cooking liquid.
2. Cook in two batches: In a large sauté pan, heat 1⁄2 of the olive oil and sauté 1⁄2 of the garlic and 1⁄2 of the hot pepper until it begins to get a light golden color.
3. Add 1⁄2 of the broccoli rabe and 1⁄2 of the reserved cooking water to sauté pan and cook at high heat, mixing the rabe thoroughly to evenly distribute the garlic and pepper. Cook until the liquid evaporates from the pan.
4. Remove from pan, adjust seasoning with salt, freshly squeezed lemon juice and olive oil, if needed. Serve hot as a vegetable side, or room temperature as an antipasti component.

All recipe from The Culinary Institute of America