broccoli rabe
cheese
thanksgiving
vegetables
side dishes
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Broccoli Rabe (Rapini) with Ricotta Salata

Broccoli Rabe (Rapini) with Ricotta Salata

Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…

How To Make Bacon-Cheddar Burgers with Dijon-Horseradish Sauce |…

Is The Covid Vaccine Safe? Dr. Ian On Why It's Worth The (Very S…

Soon-To-Be Mom of 6 On Relationship With Her Oldest Child: "I ca…

The Covid Vaccines Explained | Physician + "Doctors" Host Dr. Ia…

When Can You Get The Covid Vaccine? A Doctor Breaks Down Current…

Why You Should Still Get The Vaccine If You've Already Had Covid…

Chef Curtis Stone's Fried Chicken + Rachael's Chicken With Pears…

Sterling K. Brown On Filming Latest Season Of This Is Us + Rach'…

Rach's Bacon & Cheddar Burgers with Dijon-Horseradish Sauce + Al…

Ingredients

  • Salt
  • 2 bunches broccoli rabe, trimmed and cut into 3-inch pieces
  • 1/4 cup EVOO – Extra Virgin Olive Oil
  • 5 to 6 flat anchovy fillets
  • 4 large cloves garlic, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 cup chicken stock
  • 1 1/2 cups crumbled or grated ricotta salata

Yield

Serves: 6

Preparation

In a deep skillet or large saucepan, bring 3 inches or water to a boil. Salt the water, add the broccoli rabe and cook for 3-4 minutes. Drain well.

In a large skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover and stir until anchovies melt into the oil. Add the garlic and red pepper flakes, and stir for 1 minute. Add the chicken stock and heat through.  Just before serving, add the broccoli rabe to the pan and heat through.


Transfer to a serving platter and top with ricotta salata.