Broccoli Rabe with Salsa Rossa

broccoli rabe with salsa rossa


G.F, D.F, R.S.F, V, VG

Servings: Makes 4 servings 

With killer sun-dried tomato and roasted red pepper sauce that gets an appealing kick from pickled hot peppers.
Broccoli rabe contains glucosinolates that break down during digestion into bioactive metabolites with health benefits. Regular dietary intake of cruciferous vegetables lowers the risk for developing several cancers, including breast, prostate, lung, and Non-Hodgkin’s lymphoma.


1 large bunch (roughly 750 g) broccoli rabe, stem ends trimmed
1/3 cup extra virgin olive oil
6 cloves of garlic, thinly sliced
1 Tbsp Calabrian chilli paste or 2 small red chilli peppers, finely chopped
1/2 cup slithered almonds for serving

1 cup sun-dried tomatoes (not oil-packed)
Pinch of crushed red pepper
1 roasted red bell pepper, chopped
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon maple syrup
Kosher salt


Make the 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, 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.

Make the Broccoli
Heat a few inches of water to rolling boil, add salt to the water and cook broccoli rabe 3 minutes. Place to the side and let cool down to room temperature, and cut into 2 inch pieces.
Heat a large skillet over medium heat with extra virgin olive oil. Add garlic and chilli paste, stir for 2 minutes. Add broccoli rabe.
Taste to adjust salt and chilli, reduce heat to simmer.


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