Recipe Name: Broccoli Rabe with Sun-Dried Tomatoes and Anchovies
Category: Side Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Broccoli rabe (cime di rapa) | 500g |
| Sun-dried tomatoes | 50g |
| Anchovies in oil | 30g |
| Garlic | 1 clove |
| Salt | To taste |
| Extra virgin olive oil | To taste |
Instructions:
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Prepare the Broccoli Rabe: Start by cleaning the broccoli rabe, removing any tough stems and leaves. Once cleaned, bring a large pot of salted water to a boil.
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Cook the Broccoli Rabe: Add the broccoli rabe to the boiling water and cook for 5-7 minutes, or until tender but still vibrant green. Once cooked, drain the broccoli rabe well and set aside.
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Prepare the Flavor Base: While the broccoli rabe is cooking, thinly slice the garlic and chop the sun-dried tomatoes into small pieces.
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Sauté the Ingredients: Heat a generous drizzle of extra virgin olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the anchovies in oil and break them up with a spoon, allowing them to melt into the oil.
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Combine and Sauté: Add the sun-dried tomatoes to the skillet and cook for another 2 minutes. Then, gently toss in the cooked broccoli rabe. Stir everything together, making sure the flavors are well-distributed. Season with salt to taste.
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Serve: Once the broccoli rabe is heated through and well-coated with the flavorful oil, serve immediately. This dish is best enjoyed while still hot.
Pro Tips:
- For an extra boost of flavor, feel free to sprinkle some red pepper flakes or a squeeze of fresh lemon juice just before serving.
- If you prefer a more intense anchovy flavor, add an extra fillet or two to the pan.
This simple yet flavorful side dish pairs wonderfully with a variety of mains, from grilled meats to pasta.
