Broccoli Rabe With Pecorino Crunch
Broccoli Rabe With Pecorino Crunch is a stunning side dish that combines the earthy bitterness of broccoli rabe with the sharp, salty goodness of pecorino cheese, all topped with a deliciously crunchy breadcrumb mixture. This recipe not only elevates your dinner table but also offers a vibrant burst of flavor that’s irresistible. Perfect for cozy family dinners or entertaining guests, this dish guarantees to impress!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Sautéing/Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb broccoli rabe
- 1/2 cup grated Pecorino Romano cheese
- 2 tbsp olive oil (divided)
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Prepare the broccoli rabe by washing it and trimming tough ends. Chop into 2-inch pieces.
- Blanch the greens in boiling salted water for 2 minutes, then transfer to an ice bath to stop cooking.
- In a skillet, heat 1 tbsp olive oil over medium heat and sauté minced garlic until fragrant (about 1 minute).
- Add blanched broccoli rabe, red pepper flakes, salt, and pepper; sauté for an additional 3 minutes until heated through.
- In a bowl, mix breadcrumbs with remaining olive oil and grated pecorino. Spread on a baking sheet and bake at 375°F (190°C) for about 5 minutes until golden brown.
- Serve the sautéed broccoli rabe hot topped with the pecorino crunch.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For a milder flavor, substitute pecorino with parmesan cheese. Add toasted pine nuts for extra texture. Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet to maintain crunchiness.