Cima di Rapa,
Broccoli Rabe


 
Not just a popular side dish at Gigi Trattoria, our Cima di Rapa, along with sausage, mozzarella and tomato, tops the Skizza Rustica. Cima di Rapa goes well with so many dishes; a particular favorite is grilled sausage, polenta and crusty bread.

Makes 4 servings

• 2 pounds broccoli rabe
• 2 to 3 garlic cloves, thinly sliced
• 1/4 to 1/2 jalapeno pepper, seeded and thinly sliced or 1/2 teaspoon dried hot red pepper flakes
• 1/4 cup extra-virgin olive oil plus additional for drizzling
• Salt and freshly ground black pepper
• 1 lemon, quartered

1. Bring 3 quarts of water to a boil and generously salt.

2. Separate broccoli rabe leaves from florets. Peel tough stems. Roughly chop stems, and tear any large leaves into 3-inch pieces.

3. Cook the broccoli leaves and stems in the boiling water for 3 to 4 minutes, until the vegetable just begin to get tender. Drain. Set aside.

4. In a heavy skillet large enough to hold broccoli rabe sautÈ garlic and jalapeno or red pepper flakes in 1/4 cup oil over moderately high heat, stirring, until fragrant, about 30 seconds. (Do not brown garlic.) Add broccoli rabe and sautÈ, tossing or turning with tongs, until tender, about 2 minutes. Season with salt and black pepper and sautÈ, stirring, 1 minute. Serve broccoli rabe with lemon and drizzled with additional oil.