Broccoli rabe, mozzarella, anchovy, and spicy tomato from Six Seasons: A New Way with Vegetables (page 185) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Lsblackburn1 on June 17, 2020

    While cooking this I started having doubts because it was so simple, but it turned out to be excellent. Served on toasted bread.

  • SheilaS on September 19, 2018

    Quick, easy lunch or supper, delicious with some crusty bread and a glass of red wine

  • VineTomato on May 13, 2018

    Very simple dish to made. It feels decadent enough for a weekend dinner but still light enough to be considered fairly healthy! I love it when a recipe teaches me something new and the recommendation to drain your slices of mozarella between kitchen towel with a pot on top worked brilliantly - this stops the cheese from becoming rubbery when baked. I will be using the technique from now on. I added a sliced red chilli and increased the red pepper flakes - it was delicious but still not spice for my palate at least. I’ve not seen brocolli rabe here in the UK so made it with tenderstem which worked well - I reduced the stove cooking time and the brocolli was still a bit crunchy which is the way I like it.

  • Lepa on February 24, 2018

    Only make this if you are a committed fan of broccoli rabe. This treatment does nothing to tame the bitter quality of the vegetable that I love- and it is glorious. I served it with a creamy lemon pasta so the kids would have something to eat and it was lovely with that but in an adult-centered meal I'd eat this with a large hunk of garlic bread and a glass of wine.

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