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Categories: Healthy eating, Vegetables, Vegetarian

Broccoli rabe with burrata

Broccoli rabe with burrata
Glenn Koenig / Los Angeles Times

Gary Vitti is at home cooking dinner for a few friends. But you can't escape the feeling that he's got someplace else he'd rather be. He loves to cook, no doubt about that. And he's good at it. But at ... Read more

Total time: 30 minutes | Serves 4 to 6
Note: This recipe is inspired by a dish Gary Vitti made, though it's not identical to it.
  • 1 pound broccoli rabe or baby broccoli, bottoms trimmed
  • 1/4 cup olive oil, plus more if necessary
  • 2 cloves garlic, sliced thin
  • 1/4 teaspoon red pepper flakes
  • Salt
  • 1 to 2 teaspoons lemon juice
  • 2 (4-ounce) balls burrata cheese

Step 1In a big pot of liberally salted, rapidly boiling water, blanch the broccoli rabe. Cook just until it's tender but still crisp, 2 to 5 minutes, then remove from the boiling water and transfer to an ice water bath to stop the cooking. Drain and pat dry in a kitchen towel.

Step 2In a large skillet, heat the olive oil over medium-low heat. Add the garlic and the red pepper flakes and cook, gently, until the garlic toasts and crisps, about 10 minutes. Do not let the garlic burn. It's better to have it undercooked than over.

Step 3Remove the skillet from the heat and add the broccoli rabe. Season to taste with salt and lemon juice and toss in the flavored oil until lightly coated.

Step 4Transfer the broccoli rabe to a platter. (The dish can be made to this point several hours in advance and left at room temperature.)

Step 5Divide each burrata ball into 4 to 6 pieces, being careful to preserve the filling. Scatter the burrata over the top of the broccoli rabe. If there is no more olive oil in the skillet, add another tablespoon and swirl it around. Spoon the olive oil over the top of the burrata pieces and serve.

Each of 6 servings:
Calories 212; Protein 9 grams; Carbohydrates 5 grams; Fiber 0; Fat 17 grams; Saturated fat 7 grams; Cholesterol 30 mg; Sugar 1 gram; Sodium 23 mg.
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