Ingredients
- 1 bunch fresh broccoli rabe
- 5 bunch garlic cloves
- 3 ounce ricotta salata
- 1 ounce small ciabatta roll
- 2 ounce anchovy fillet
- 2 ounce shallots
- 3 ounce broth
- 1 ounce sherry vinegar
Preparation
Baking Directions:
Hydrate the raisins by covering them in warm water.
Toast the pine nuts until golden brown in a 325 F oven.
Trim the broccoli rabe stems and peel the skin back.
Remove the bigger/bottom leaves.
Cut in half lengthwise.
Mince the shallots and the anchovy separately.
Grate the Grana Padano cheese.
Make half a cup of small cubes from the ciabatta roll and toast in a pan with olive oil.
In a large saute pan, saute the garlic with olive oil until just light brown.
Add the anchovies, shallots and broccoli rabe and cover.
Cook for 3 minutes and uncover and add the broth.
Add the raisins and check the seasoning.
Add the pine nuts and the bread croutons.
Add the remaining olive oil and the sherry vinegar.
Plate and cover with large-grated ricotta salata and serve.
