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- Broccoli Rabe with Garlic and Pecorino Romano Cheese
- (Broccoli Rabe con Aglio e Formaggio di Pecorino Romano)
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Ingredients:
2 lbs broccoli rabe, tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 tablespoons freshly grated Pecorino Romano cheese
Directions:
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- Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes.
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- Drain and transfer to bowl of ice water to cool.
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- Drain again; pat dry. (Can be made 1 day ahead.)
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- Wrap in paper towels. (Enclose in plastic bag and chill.)
Heat olive oil in heavy large skillet over medium heat.
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- Add garlic and saute until fragrant, about 1 minute.
Add broccoli rabe and saute until heated through, about 4 minutes. Remove from heat.
Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper.
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- Transfer to warm platter.
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- Sprinkle remaining 2 tablespoons cheese over. Serves 6.
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