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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Toasts with Spicy Broccoli Rabe and Pecorino (Crostini con Rapini Piccanti)

    Lobo
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    • Post n°1

    Toasts with Spicy Broccoli Rabe and Pecorino (Crostini con Rapini Piccanti) Empty Toasts with Spicy Broccoli Rabe and Pecorino (Crostini con Rapini Piccanti)

    Post by Lobo Sun 31 Jan 2016, 4:46 pm

    Toasts with Spicy Broccoli Rabe and Pecorino (Crostini con Rapini Piccanti) Img42l
    Toasts with Spicy Broccoli Rabe and Pecorino (Crostini con Rapini Piccanti)
    Toasts with Spicy Broccoli Rabe and Pecorino (Crostini con Rapini Piccanti) Translucent
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    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 6
    Served as an antipasto in Umbria, Tuscany and elsewhere in Italy, crostini are traditionally topped with such savory delights as sautéed chicken livers, porcini mushrooms or black truffles. The bitter Italian greens and tangy cheese featured here are another wonderful combination.






    • 167

    Ingredients:

    For the crostini:


    • 1 slender baguette, cut crosswise on the diagonal into slices about 1/2 inch thick
    • Extra-virgin olive oil for brushing


    • 3 garlic cloves, minced
    • 1/4 cup extra-virgin olive oil
    • 1 small fresh hot chili, minced, or a generous pinch of red pepper flakes
    • 1 lb. broccoli rabe, tough stems removed, leaves and tender stems chopped
    • 3/4 tsp. fine sea salt
    • 1/2 cup shaved pecorino cheese

    Directions:

    To make the crostini, preheat an oven to 400°F. Arrange the baguette slices on a large rimmed baking sheet and brush the tops with olive oil. Bake until the edges are lightly browned and the tops are golden, 8 to 10 minutes. You will need 20 crostini for this recipe.

    In a large fry pan over medium-low heat, warm the garlic in the olive oil, stirring often, until the garlic is softened but not browned, about 7 minutes. Sprinkle in the chili and stir to coat it with the oil. Add the broccoli rabe by the handful and, using tongs or a wooden spoon, toss and stir to coat with the oil after each addition.

    Cover and cook until the greens are wilted, about 1 minute. Uncover, toss again, re-cover and cook at a gentle simmer until the greens are tender, 20 to 30 minutes. Stir in the salt, increase the heat to medium and cook, uncovered, until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and let cool for 10 minutes, then transfer to a cutting board and chop finely.

    Spoon the filling on top of the crostini and top with the cheese shavings. Arrange the crostini on a platter and serve. Serves 6.

    Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011).
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