Toast with Broccoli Rabe

by Editorial Staff

Saute of young leaves and inflorescences of rabe broccoli – a special kind of broccoli with leaves. Rabe broccoli is prepared with garlic and peppers, as well as beans. Served with toasted broccoli rabe.

Servings: 2

Ingredients

  • Rabe broccoli (rapini) – 1 bunch
  • Canned white beans (washed) – 330 g
  • Garlic (chopped) – 3 cloves
  • Dried red chili pepper (crumbled) – to taste
  • Extra virgin olive oil – 1.5 tbsp
  • Small onions (chopped) – 1 pc.
  • Fresh rosemary (chopped) – 1.5-2 teaspoon.
  • Bread – 2-4 slices
  • Parmesan cheese (shavings) for serving

Directions

  1. Cut the broccoli stalks into thin slices and finely chop the leaves. Chop two cloves of garlic through a press, and cut the remaining clove in half.
  2. Heat olive oil in a large skillet, add onion and rosemary, fry, stirring occasionally, for about 5 minutes. Add chopped garlic and a pinch of dried red pepper and cook for about 1 minute. Put broccoli stems and leaves in a pan, add 1 glass of water, cook, stirring occasionally, until the broccoli leaves wither, about 5 minutes.
  3. Put the beans in the pan, cook the stew for about 15 minutes, then season with salt and pepper.
  4. Fry slices of bread in a roaster or in a toaster, grate the croutons with a clove of garlic. Put the croutons on a plate, top with the bean filling, drizzle with olive oil, lemon juice and sprinkle with cheese.

Enjoy your meal!

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