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Spicy Broccoli Rabe with Ricotta Salata
Broccoli rabe cooked slowly with onion until it is tender, sweet and deeply browned, then finished with sizzled garlic, chile flakes and lemon. A shower of salty grated ricotta salata makes it a rich, bitter-sweet side.
- YieldServes 6
- Hands-on50 min
- Total1 h 9 min
- Difficulty
Ingredients
- 900 gbroccoli rabe, about 2 bunches, rinsed; woody ends trimmed, stems cut in 1 cm pieces and leaves in 2.5 cm pieces
- 4 tbspextra-virgin olive oil, in all: 2 tbsp for the onion, about 1 tbsp with the rabe, 1 tbsp for the garlic
- 1medium yellow onion, thinly sliced
- to tastesalt
- 1 pinchred pepper flakes, a big pinch, adjusted to taste
- 3 clovesgarlic, sliced
- 1lemon, juice of half to start, more to taste
- 55 gricotta salata, about 2 oz, coarsely grated
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