Broccoli rabe with mozzarella crema from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

  • broccoli rabe
  • mozzarella cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 13, 2011

    p. 49 - Essentially this is an antipasti dish of blanched broccoli rabe with a creamy sauce made of fresh mozzarella mixed with some of its brine, along with some EVOO. I made the crema while the rapini cooled in a bowl of ice water. The recipe notes that the addition of the EVOO is to emulsify the crema. I found my whisk to be inadequate to achieve a smooth texture and ended up pulling out the Bamix. I’ll be interested to hear how others make out. After drying the rapini w a kitchen towel I plated it then sprinkled it w some sea salt before drizzling the crema over top. The sea salt was my own addition as, after tasting the rapini and the crema I felt the salt would balance the flavours of the dish. This was simple, perfect for a weeknight antipasti and, delicious. The creaminess of the sauce neutralized some of the broccoli rabe’s bitterness and brought its own fresh flavour. I used Italian Buffala Mozzarella that Costco is now carrying. Happy to recommend this one.

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