Grilled Broccoli Rabe
with Salsa Rossa
ACTIVE 50 MIN; TOTAL 1 HR
15 MIN; SERVES 4
New York City chef Andrew
Carmellini blanches and then
grills broccoli rabe so it’s both
tender and slightly charred.
He serves it with a killer sun-
dried tomato and roasted red
pepper sauce kicked up with
pickled hot peppers.
1 cup sun-dried tomatoes
(not oil-packed)
Pinch of crushed red
pepper
1 roasted red bell pepper,
chopped(^1) / (^4) cup finely chopped
pickled hot peppers,
plus^1 / 4 cup brine from
the jar
3 Tbsp. red wine vinegar
(^1) / 2 cup extra-virgin olive oil
1 tsp. dried oregano
1 tsp. sugar
Kosher salt and black
pepper
1 lb. broccoli rabe,
trimmed
2 Tbsp. extra-virgin
olive oil
Kosher salt and black
pepper
Shaved Pecorino Sardo
cheese, for serving
- In a small saucepan, bring 1
cup of water to a boil. Remove
from heat and add tomatoes
and crushed red pepper. Let
stand until tomatoes are soft-
ened, about 15 minutes. - Transfer tomatoes and
their liquid to a blender. Add
roasted pepper, pickled pep-
pers, brine, and vinegar, and
puree until very smooth. With
machine on, gradually add
olive oil until incorporated.
Transfer to a bowl and stir in
oregano and sugar. Season
salsa rossa with salt and
black pepper.
3. Set up an ice bath. In a
large saucepan of salted
boiling water, blanch broccoli
rabe for 2 minutes. Transfer
to ice bath, then drain and
pat dr y.
4. Light a grill or heat a grill
pan. In a bowl, toss broccoli
rabe with oil; season with
salt and pepper. Grill over
high heat, turning once, until
lightly charred, 4 minutes.
Serve with salsa rossa and
pecorino.
—ANDREW CARMELLINI