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- 3/4 cup extra-virgin olive oil
- 20 large garlic clove, peeled, thinly sliced
- 1 teaspoon dried crushed red pepper
- 4 pounds broccoli rabe (rapini), thick stems trimmed
Heat olive oil in small saucepan over low heat. Add garlic and simmer until garlic is very tender, about 10 minutes (do not brown). Remove from heat; stir in dried crushed red pepper. DO AHEAD: Melted garlic can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Cook broccoli rabe in very large pot of boiling salted water until tender, about 5 minutes. Drain well. Toss with melted garlic and oil. Season to taste with salt and pepper.
Garlicky Broccoli Rabe, Fresh Mozzarella, and Tomato Jam Sandwich from Cutty's Recipe
For the tomato jam: Combine tomatoes, lemon juice, ginger, sugar, cumin, black pepper, pepper flakes, and salt in a medium heavy-bottomed sauce pot and cook over medium-high heat until bubbling. Reduce heat to low and gently simmer, stirring occasionally, until mixture is thick and syrupy, about 1 hour. Cool the jam, season with salt and pepper to taste.
For the broccoli rabe: Bring a gallon of water to a boil over high heat. Add broccoli rabe and 2 tablespoons salt. Cook, stirring constantly until water returns to a boil, about 1 minute. Transfer broccoli to bowl of ice water and let sit 2 minutes. Drain well in a salad spinner and chop into 1-inch pieces. Transfer to medium bowl.
Add garlic, pepper flakes, and olive oil to a small skillet and heat over low heat until garlic is sizzling, about 5 minutes. Pour garlic oil over broccoli rabe and toss to combine. Season with salt and pepper to taste, then stir in cheese.
Split sandwich rolls. Spread a few tablespoons tomato jam on top side of rolls. Spread broccoli rabe on bottom sides and top with mozzarella. Season with salt and drizzle with olive oil. Close sandwiches and toast on a panini press or in a large skillet weighted down with a Dutch oven until crisp and melted. Cut as desired and serve.
Broccoli Rabe and Olive Pizza
- Quick Glance
- Quick Glance
- 15 M
- 1 H, 10 M
- Serves 2 to 3
Special Equipment: Baking stone pizza peel (optional)
Ingredients US Metric
- 1 pound store-bought or homemade pizza dough, preferably whole wheat, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 3/4 pound broccoli rabe (about 1 bunch), thick stems removed
- Flour, for dusting
- Cornmeal, for dusting
- 8 ounces part-skim mozzarella cheese, coarsely grated (it will be soft and tricky to grate but that’s okay)
- 1/4 cup pitted Niçoise olives
Position an oven rack in the lowest position and slide a baking stone onto the rack. Preheat the oven to 550°F (290°C) or whatever its highest temperature and let it heat for at least 45 minutes.
Punch the dough down and gently turn it out onto your work surface. Shape the dough into a ball, cover with a clean kitchen towel, and let rest for 30 minutes.
In a small bowl, combine the oil, garlic, red pepper flakes, and salt and let it meld for 30 minutes to let the flavors harmonize.
Bring a large pot 3/4 full of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, 2 to 3 minutes. Drain under cold running water. Gently squeeze as much water as you possibly can from the broccoli rabe and then roughly chop it into bite-size pieces.
Lightly flour a work surface. Roll out or toss the dough into a round 13 to 14 inches (33 to 35 centimeters) in diameter. Generously dust a pizza peel or rimless baking sheet with cornmeal and place the dough round on it.
Working quickly, spread the cheese evenly over the dough, leaving a 3/4-inch (2-centimeter) border uncovered. Top evenly with the broccoli rabe and the olives. Brush the plain border with some of the seasoned oil and then drizzle with more oil. Immediately slide the pizza from the peel onto the baking stone.
Bake until the crust is crisp and browned, 8 to 10 minutes.
Remove from the oven, brush the edge of the crust with any remaining oil, and slice. Serve immediately. Originally published February 24, 2016.
Recipe Testers' Reviews
This broccoli rabe pizza was one of the easiest and most satisfying dinners I've had in quite a while. The flavors, textures, and looks of this pizza are phenomenal. And, on top of that, the recipe worked perfectly as written. Absolutely a keeper.
I used Trader Joe's whole-wheat pizza dough ($1.19), which worked wonderfully. I think this pizza needs the somewhat more rustic flavor and feel of whole-wheat dough, so I probably won't try it with a plain white-flour dough. My bunch of broccoli rabe weighed in at 600 grams, so I didn't use the whole bunch but rather 3/4 pound, and it was the perfect amount. And 8 ounces cheese seemed too much for me, so I used only 6 ounces, which was absolutely enough. I boiled the broccoli rabe for exactly 3 minutes, and it was nice and tender. Baking time at 525°F was exactly 8 minutes.
Seldom have I had a recipe work so perfectly. I'm a fan!
Boy, was this a super tasty pizza and a gorgeous one at that! It was picture-perfect coming out of the hot oven—the crust was lightly browned around the edges, crisp yet tender in the middle, and the melted mozzarella cheese, garlic oil, tender broccoli rabe, and briny olives were a wonderful flavor combination. We adored this pizza and, frankly, couldn't eat it fast enough. It fed 3 (hungry) people.
I used our favorite white-flour pizza dough from our local market, and the weight of the head of broccoli rabe was right at 1 pound. I liked the idea of making a garlic-chile oil and drizzling it over the pizza—it added a nice spice and flavor to the pizza's base. I am a huge garlic fan, so I could even see adding more than 1 clove to the pizza next time I make it. Yes, the broccoli rabe only took about 2 minutes to become tender it's important to watch it because you don't want it too soggy coming out of the hot water.
At 550°F, the pizza was perfectly cooked at right about 10 minutes. I didn't use a baking stone, just a cornmeal-sprinkled, parchment-covered large baking sheet.
We adored this pizza and could hardly wait for it to cool before slicing into it. Great recipe!
This is a perfect pizza and absolutely doable in a home oven. The recipe is surprisingly simple—just a few ingredients and, with a little planning ahead, you can have homemade pizza dough by spending 5 minutes the night before. The only hard part about this recipe was convincing my spouse to try a bitter green that he normally avoids, but even he declared this pizza perfect.
I used the European Peasant Bread dough recipe from Jeff Hertzberg's & Zoë François's The New Artisan Bread in Five Minutes a Day, substituting spelt for the rye. This dough has been my go-to recipe for nearly 2 years. I also gave my oven a full hour with the pizza stone in place at 550℉ with convection to get the highest temperature and the most effective heat transfer.
Since I had a good-size bunch of broccoli rabe, I made sure to remove not only the thick trunks of stem, but some of the larger diameter stems from the larger leaves. The quick parboil (I watched it turn bright green and tender and removed it promptly at 2 minutes) and immediate cold rinse was something I could do after all my other prep was done and before rolling the dough. I gave the cooled broccoli rabe several strong squeezes to extract as much water as possible before chopping. This pizza was perfectly crisp and brown around the edges at 8 minutes—it probably would take a little longer without convection although ovens vary. The pizza sat for a minute or two and then I ran a pizza cutter across it, making 8 pieces, and we decided we would resist the urge to eat it all that night, saving half for breakfast the next day. It took a lot of post-holiday willpower to do that. There was just the right amount of garlicky flavor without being overpowering, and I love this variation on a white pizza that's actually sauceless. The only thing I might suggest is warming the oil with the garlic and pepper flakes for 30 seconds in the microwave to release more flavor (I do this for the oil for my croutons for Caesar salads). If someone really, really won't dare to try broccoli rabe, I'm sure broccolini would be okay, but the pizza wouldn't have the same contrast of flavors, so maybe peppery arugula (not pre-cooked) would be a better fit.
You could make this for just 2 people by using 1/2 pound dough and half the rest of the ingredients or just promise you won’t eat it all at once. It reheats brilliantly. I use parchment squares when working with bread dough and pizza, as they let me work with a bit less extra flour and I can easily transfer them to the baking stone. Because you are working with a pretty high temperature, it's a good idea to remove the paper from the pizza after the first 3 to 4 minutes baking, using your peel to lift the already firm crust up. The paper slides out easily, and now your crust is directly on the stone to finish the bake. You do this partly to make sure the crust gets a nice firmness and browning, and also because you are well above 451℉ and your parchment is probably not rated for higher temps (you don’t want it to char or burn in your oven). This really helps for those of us who are not brilliant using a peel and cornmeal, especially if you make a thinner crust.
We really liked this pizza. The broccoli rabe and olives gave it a briny, bitter taste that was mellowed out by the mozzarella cheese. It's also good for you with the broccoli rabe—a good source of vitamins A, C, and K as well as potassium.
A half bunch of broccoli rabe is plenty for 1 pizza. I had a store-bought pizza dough in my freezer, which worked great. The pizza took 8 minutes to bake. It served 2 of us for dinner with a few pieces left over for lunch.
Be sure to use a pizza stone and get your oven good and hot. It really makes a difference.
HUNGRY FOR MORE?
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This is a quick and easy recipe that leaves you satisfied. I found about 3 minutes for the broccoli rabe was enough though and I lightly drained the pasta and added it to my skillet. A generous grating of parmesan rounded it out nicely. This is a go to dish for midweek dinner.
Oh my gosh, this was absolutely delicious. Used Tofu Shirataki Spaghetti Noodles for fewer calories and carbs and it was still amazing. Only used half the olive oil, and toppped with grated Asiago. The reviewer who suggested adding 3 anchovies to dissolve in the oil was spot on. Definitely a keeper!
SO GOOD! Fresh ingredients, quick cooking technique. very Italian in spirit! Unlike many recipes with Broccoli Rabe, this one cooks so quickly that it remains very green! I travel to Italy a lot, and I am impressed by this recipe!
Delicious. I made it as written, and it was delicious. Just scrumptious. It made a lot, and when I served it the second time I topped it with mushroom "bacon" which added a nice smoke and crunch. But honestly, it didn't need a thing- it's fantastic! (Oh, I made it vegan by substituting nutritional yeast for the cheese. But I bet it's excellent with a sharp pecorino.)
I love this recipe, as others have said it's very easy and very delicious. One reviewers substituted broccoli for the broccoli rabe and skipped the parmesan but broccoli rabe and parmesan are both soooo good. Why do that? If anything I would do more broccoli rabe per pasta.
Easy and delicious. I used broccoli instead of rabe and skipped the parmesan. A great weeknight meal!
Always a quick and delicious dinner. Reminds me of my Nona.
Just one of those easy, consistently delicious meals.
I make this about least once a month. A really easy lunch or quick dinner. Broccoli rabe is one of my favorite vegetables, and this is my favorite way to prepare it.
A simple, but delicious dish. I've made it again and again.
Really good and I'm feeling healthy just eating it. Added pecorino romano. Had something very similar at a restaurant and they sausage on their's. Will be adding hot turkey sausage, but will omit pepper flakes at that time. Adding 2-3 anchovy into the oil sounds like a good idea as well.
very good, tasty, quick and simple to prepare. Just one suggestion: when heating the oil with the garlic, add 2-3 anchovies, it'll be even better!
- 2 large bunches broccoli rabe (about 2 1/2 pounds before trimming)
- 2 cups chicken stock or vegetable broth (3 cups if using pasta)
- 1/2 cup best-quality, extra-virgin olive oil
- 6 cloves garlic kept whole, plus 3 large cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon salt, for pasta water, if using
- 1 pound dried rigatoni pasta, optional
- Kosher salt or sea salt to taste
- 1/2 cup freshly grated Pecorino Romano cheese or Parmigiano-Reggiano cheese
- Freshly ground black pepper to taste
- Melted butter and additional stock, if using pasta
Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Learn to Cook for more information.
Orecchiette Pasta with Turnip Greens
Orecchiette pasta, made with turnip greens, is a traditional dish from Puglia, notably the city of Bari. In Puglia, this special dish has several names, but the most common ones are recchie or recchietelle, meaning “small ears” because that’s what their shape resembles.
This simple, flavorful, and hearty dish comes from a peasant tradition it blends rustic and strong flavors into an unbelievably tempting dish. You must really cook this if you want to fully experience the food culture from Puglia, the region called the “heel” of the Italian boot. Give it a try.
This pasta dish, common throughout Puglia, can be paired with turnip greens as well as with broccoli or tomato sauce. Since turnip greens are not available all year, you may use broccoli rabe, or rapini in Italy, as they are similar in taste. Or better yet, look for Chinese broccoli (Gai Lan), which is common in Asian grocery stores in the US.
What are turnip greens?
Turnip greens refer to the dark leafy green tops from turnips. They are very rich in fiber, iron, potassium, folic acid, vitamin C, and vitamin A and are a good source of antioxidants.
Orecchiette is easy to make
Orecchiette is a fresh or dry pasta made from durum wheat flour and is well known and appreciated all around the world. Its curved shape pairs wonderfully with all kinds of sauces. Fresh orecchiette pasta takes about 5 minutes to cook, a little longer if it is dry. Just follow the cooking time on the package, but taste it before draining. This is a good practice with any pasta you are cooking.
What is the secret of this dish?
Actually, the secret to this dish is cooking the vegetables with pasta. With a little practice and some knowledge of the main ingredients, you can make this dish. I am here to help you.
In the past, poor farmers and peasants could not afford cheese, which was very expensive, so they replaced it with toasted bread crumbs, which they pretended were cheese and which is why they’re still in the recipe.
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt
- 1 head (About 1 pound) broccoli rabe
- 1 recipe No Knead Pizza Dough (see note)
- 4 medium cloves garlic, grated on medium holes of a box grater
- 1 (1-inch) knob ginger, grated on medium holes of a box grater
- 4 small green Thai chiles, finely minced
- 4 ounces grated sharp provolone cheese
- 1 pound buffalo mozzarella
Place a pizza stone on a rack about 8-inches from the broiler element and preheat oven to 550°F. Heat butter and flour in a small saucepan over medium-high heat until melted and flour is pale golden blond. Slowly whisk in milk. Whisk in nutmeg and season to taste with salt. Bring to a boil whisking constantly, then set aside.
Bring a large pot of salted water to a rolling boil. Add broccoli rabe and cook until just tender, about 1 minute. Transfer to a bowl of cold water until chilled. Drain carefully and roughly chop into 3 to 4-inch segments.
Once stone is preheated, turn broiler on to high. Stretch one ball of pizza dough into a disk about 12-inches in diameter and slide onto lightly floured peel. Spread 1/4 of white sauce onto pie, leaving a 1-inch border all around. Sprinkle 1/4 of garlic, ginger, Thai chiles, provolone, mozzarella, and broccoli rabe on top of pie. Sprinkle with a pinch of salt. Transfer to preheated baking stone and bake until top is charred and bubbly, about 3 1/2 minutes. Remove from oven and transfer to a cutting board. Serve immediately, then repeat with remaining pies.
Lemony Roasted Potatoes & Broccoli Rabe
Do you like dares? I do. Well, unless they involve heights, in which case I’ll pass. If you dare me to do something with my two feet firmly on the ground, I’ll be inclined to take you up on it.
My dare for you is to serve something a little different at Thanksgiving. Just one side dish that deviates from the usual green bean casserole and mashed potatoes, maybe. Or a dessert that’s not pumpkin pie. (This dessert should certainly not replace pumpkin pie, however. Let’s not get too crazy.) Just something that will broaden your guests’ horizons a bit and liven up the standard beige Thanksgiving plate.
Here’s a side dish that fits the bill. It includes broccoli rabe, which we’ve talked about before—it looks like long, flat broccoli but tastes more like kale. It’s bitter in the best way. I really like it.
Here, roasted broccoli rabe is tossed with golden potatoes and just enough Parmesan cheese to tempt even the skeptics. The dish comes together fairly quickly—you can prepare the broccoli rabe and dressing while the potatoes roast for the first 22 minutes, then roast the broccoli rabe on the upper rack until it’s tender and the leaves are a little crisp. A simple, zippy blend of lemon, mustard and garlic soaks right into the potatoes and makes this dish extra flavorful.
If you don’t have enough oven space for the big feast, I think this recipe would also make a great breakfast hash situation. Just top individuals servings with eggs cooked to your liking. If you are still a little skeptical of broccoli rabe, click here to learn about its nutrition benefits and find more creative broccoli rabe recipes from bloggers!
Easy Homemade Pasta
We love homemade pasta and cavatelli is an easy favorite.
They're really easy to make from scratch.
You can, however, buy them frozen if you're in a hurry.
These are great with sauteed broccoli and garlic.
You can also make them and just put Italian tomato meat sauce over them.
Either way, these are a big hit here in my household.
My whole family just loves them. We make them we flour, ricotta, and some other ingredients.
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