Grilled Broccoli Rabe with Salsa Rossa

Grilled broccoli rabe is slightly charred creating a crunchy/tender texture and elevated even more with an awesome sun-dried tomato and roasted red pepper salsa Rossa. Warning: So good, it may overshadow the main, enjoy!
Photo by Lee C.
Adapted from foodandwine.com

PREP TIME

50

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

PREP TIME

50

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • SALSA ROSSA:

  • 1

    cup sun-dried tomatoes (not oil-packed)

  • Pinch crushed red pepper

  • 1

    roasted red bell pepper, chopped

  • 1/4

    cup pickled hot peppers, finely chopped, plus 1/4 cup brine from the jar

  • 3

    tablespoons red wine vinegar

  • 1/2

    cup extra-virgin olive oil

  • 1

    teaspoon dried oregano

  • 1

    teaspoon sugar

  • Kosher salt

  • Pepper

  • BROCCOLI RABE:

  • 1

    pound broccoli rabe, trimmed

  • 2

    tablespoons extra-virgin olive oil

  • Kosher salt

  • Pepper

  • Shaved Pecorino Sardo, for serving

Directions

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, pickled peppers, 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. Broccoli rabe: Set up an ice bath. In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry. Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, 4 minutes. Serve with the Salsa Rossa and pecorino.

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