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
- 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.
- 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.
- Put the beans in the pan, cook the stew for about 15 minutes, then season with salt and pepper.
- 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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