Ingredients
  • 1 bundle broccoli rabe, roughly chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic
  • A pinch crushed red pepper flakes or 1 fresno pepper, finely chopped
  • A few grates nutmeg
  • Salt and pepper
  • 1/2 pound ground fennel sausage
  • 1 large or 2 petite baguettes
  • 1/2 cup fresh ricotta
  • 1 cup aged provolone, shredded
Preparation

Preheat oven to 400°F.

Bring a large pot of water to a boil. Blanch broccoli rabe to remove bitterness, about 2-3 minutes. Using a spider, drain the broccoli rabe and quickly cold shock it in a bowl of ice water.


Over medium-high heat, place a large skillet with 2 turns olive oil. Grate garlic into the oil and add red pepper flakes or Fresno pepper. Add broccoli rabe, season with nutmeg, salt and pepper, and cook for 2-3 minutes.

In another skillet over medium-high heat, heat remaining tablespoon olive oil. Add in the sausage and cook until brown. Season with salt and pepper. Remove from heat, drain fat, and allow to cool.

Cutting lengthwise, remove the top quarter of the loaf of bread and scoop out the insides of the bottom. Reserve the top piece.

In the bottom of the bread, layer ricotta, sausage and broccoli rabe, and top with provolone. Place the bread top back onto the bread, wrap the bread in foil and place it into the oven for 12-15 minutes.

Remove from the oven, allow to cool for a few minutes and slice.