Today we talk about a seasonal side dish among my favorites, that is the broccoli rabe salad, which, depending on the region, goes by various names, but is essentially the same vegetable. It’s an extremely easy, light, completely vegetarian recipe, to be served hot or cold, and it can also become the filling for a delicious sandwich. Speaking of the latter, in my area, in Naples, actually the “sandwich” I mentioned is one of the two ends of the loaf of bread, preferably “pane cafone”, which in dialect we call “cuzzetiello” and from which the crumb is removed to fill it (without throwing it away, of course, because it will then serve as a “plug”, as a closure to the so-called sandwich filled with broccoli rabe).
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs broccoli rabe
- to taste water
- 1 clove garlic
- to taste extra virgin olive oil
- to taste fine salt
- to taste lemon juice
- to taste chili pepper
Tools
- 1 Pot tall
- 1 Colander
Steps
Wash the broccoli rabe under running water, remove any spoiled or inedible parts. Any stalks that are too large and thick can be sliced with a knife.
Coarsely drain them and transfer them to a large tall pot with a lid.
Add a glass of water, cover, and, over low heat, let the broccoli rabe cook.
To check if they are perfectly cooked, press the stalks of the broccoli rabe (especially the larger ones that take longer to cook) with your fingers (without burning yourself). They should be very soft; if they feel fibrous and resistant, cook the broccoli rabe a little longer until the right consistency is reached.
When cooked, drain them thoroughly and transfer them to a soup tureen.
Now you can decide whether to eat them hot or let them cool completely.
If eaten hot, dress the broccoli rabe with garlic, fine salt, extra virgin olive oil, and chili pepper if desired.
If serving cold, you can also add lemon juice to the dressing above.
Bon appetit
