Food Network Magazine - (03)March 2020

Grilled Garlic Bread

Grill ½-inch-thick slices country bread

on a grill pan over medium heat until

well marked and golden, 2 to 3 minutes

per side. Rub both sides with a smashed

garlic clove and brush with olive oil;

season with salt and pepper.

Burrata with Broccoli Rabe

1. Cut 1 bunch broccoli rabe (including the
   leaves) into 1- to 2-inch pieces.


2. Heat ¼ cup olive oil in a pot over medium
   heat. Add 6 smashed garlic cloves and sauté
   until golden, 2 minutes. Add the broccoli rabe,
   ¼ teaspoon red pepper flakes and a pinch
   of salt. Cover and cook, tossing occasionally,
   until tender, 8 to 12 minutes.


3. Serve the broccoli rabe with burrata, flaky
   sea salt and grilled garlic bread.

Fried Olives

1. Mix one 3-ounce link hot Italian sausage
   (casing removed) with 2 tablespoons grated
   parmesan and 1 tablespoon chopped parsley.


2. Cut open 20 large pitted green olives (do
   not fully cut in half). Stuff with the sausage
   mixture and press closed (it’s OK if the olives
   don’t close completely).


3. Mix ¾ cup breadcrumbs with ¼ cup
   parmesan. Dredge the olives in 1 cup flour,
   dip in 2 beaten eggs, then dredge in the
   breadcrumb mixture.


4. Working in batches, deep-fry the olives in
   350 ̊ vegetable oil until golden, 4 minutes;
   drain on paper towels.

Stuffed Mussels

1. Bring ½ cup dry white wine to a simmer in
   a large pot. Add 1 pound mussels (scrubbed
   and debearded). Cover and simmer until the
   mussels open, 5 minutes; drain and let cool.
   (Discard any unopened mussels.)


2. Break off and discard the empty halves of
   the shells and loosen the mussels from the
   other halves.


3. Toss 1 diced Persian cucumber, ¼ cup
   diced roasted red peppers, 3 tablespoons
   olive oil, 2 tablespoons each chopped red
   onion, parsley and cornichons, 1 tablespoon
   each lemon juice and chopped capers and
   1 diced hard-boiled egg white; season with
   salt and pepper. Spoon over the mussels.

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Burrata with

Broccoli Rabe

Grilled

Garlic Bread

MARCH 2020 ●FOOD NETWORK MAGAZINE 81

PHOTOS: RALPH SMITH; FOOD STYLING: JAMIE KIMM; PROP STYLING: CHRISTINA LANE.