Had this “recipe idea” pulled from a 2019 Food and Wine magazine for a while now (obviously) but am just getting around to making it. This made such a beautiful presentation that I almost felt bad eating it for a weeknight dinner, but YOLO. Rich and I ate it as is but for the kids I toasted big slices of sourdough and drizzled them with olive oil and salt – they had fun “scooping” with the bread. Serving this alongside almost any main course as a “salad” option would be show stopping.
Pan Fried Broccoli Rabe with Crispy White Beans and Burrata
2 bunches broccoli rabe, trimmed *
7 tbsp. olive oil, divided, plus more for serving
1 tsp. kosher salt, divided
2 (15 oz.) cans cannellini beans, drained, rinsed and patted dry
3 garlic cloves, minced or pressed
1/4 c. minced red onion
1/4 c. finely chopped flat leaf fresh parsley
1/4 -1/2 tsp. crushed red pepper flakes
4, 2 oz. mini burrata (or 1, 8 oz)
1/3 c. grated pecorino romano or parmigiano reggiano
1/4 tsp. black pepper
1/2 a lemon, cut into wedges
*If broccolini is easier to find, it’s a swap that will work here. Skip the blanch and proceed with pan frying the fresh broccolini.
- Place a large pot filled half way with water over high heat. When boiling, add broccoli rabe. Let cook about two minutes or until bright green.
- Remove with slotted spoon to large bowl filled with ice and water. Once cooled, lay out on a clean dish towel and press dry.
- Once dry, place in a large bowl and drizzle with three tablespoons of the olive oil. Toss to coat.
- Heat a large nonstick skillet over medium high heat for several minutes. Add half the rabe and let cook till golden brown, about three minutes. Turn and cook on second side. Sprinkle with 1/4 tsp. salt. Remove to large mixing bowl.
- Repeat with second half of broccoli rabe (and salt).
- In empty skillet, place 2 tbsp. of olive oil. Add half of beans along with garlic and onions and cook, stirring occasionally, until beans are turning golden brown and crisp. Add to bowl with rabe and repeat with remaining beans and another 2 tbsp. olive oil (this time without garlic or onions).
- Add parsley and crushed red pepper to bowl and toss to combine. Arrange on serving platter and nestle in burrata. Sprinkle with pecorino romano and black pepper. Drizzle with olive oil, to taste, and arrange lemons around edge. Serve.