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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


    Bruschetta with Spicy Broccoli Rabe and Taleggio

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Bruschetta with Spicy Broccoli Rabe and Taleggio Empty Bruschetta with Spicy Broccoli Rabe and Taleggio

    Post by Lobo Fri 22 Jan 2016, 1:49 am

    Bruschetta with Spicy Broccoli Rabe and Taleggio Img22l
    Bruschetta with Spicy Broccoli Rabe and Taleggio
    Bruschetta with Spicy Broccoli Rabe and Taleggio Translucent
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    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 4 to 6
    Serve this bruschetta as an hors d’oeuvres at a cocktail party, or simply serve alongside tomato soup for a warming winter meal. Taleggio is a somewhat pungent cow’s milk cheese from Italy; for a milder option, use Brie or burrata.






    • 1

    Ingredients:


    • 8 slices ciabatta bread, each about 1/2 inch (12 mm) thick
    • 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. olive oil, plus more for brushing
    • 2 garlic cloves
    • 1 lb. (500 g) broccoli rabe, trimmed
    • Salt and freshly ground pepper
    • 1/3 cup (1 1/2 oz./45 g) walnuts, toasted
    • Grated zest of 1 lemon
    • 1/3 cup (1 1/2 oz./45 g) grated Parmesan cheese
    • 1/8 tsp. red pepper flakes
    • 1/2 lb. (250 g) Taleggio cheese, thinly sliced

    Directions:

    Heat a ridged grill pan on the stove top over high heat. Brush both sides of the bread slices with oil. Grill the bread, turning once, until toasted and grill-marked, 2 to 3 minutes per side. Let cool. Cut a garlic clove in half lengthwise and then rub one side of the bread slices with the cut sides of the garlic halves.

    Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until tender, about 3 minutes. Drain, rinse under cold running water and drain well. Transfer the broccoli rabe to paper towels to drain.

    In a food processor or blender, mince the remaining garlic clove with a few pinches of salt. Add half of the broccoli rabe, the walnuts and lemon zest and pulse until coarsely ground. Add the 1/2 cup (4 fl. oz./125 ml) oil and process until the mixture is finely chopped. Add the Parmesan and pulse just to combine. Season with salt and pepper.

    In a fry pan over medium-high heat, warm the 1 Tbs. oil. Add the red pepper flakes and cook, stirring, for about 30 seconds. Add the remaining broccoli rabe and cook, stirring often, until warmed through, about 2 minutes. Season with salt and pepper.

    Preheat the broiler. Top the garlic-rubbed side of each bread slice with a spoonful of the pureed broccoli rabe and a few slices of Taleggio. Transfer to a baking sheet and broil just until the cheese melts, about 2 minutes. Transfer to a platter, top each with warmed broccoli rabe and serve. Serves 4 to 6.

    Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012)

      Current date/time is Thu 28 Mar 2024, 5:15 pm