GRILLED BROCCOLI RABE WITH SALSA ROSSA RECIPE

Grilled Broccoli Rabe with Salsa Rossa Recipe image

Provided by á-4084

Number Of Ingredients 17

SALSA ROSSA:
1 cup sun-dried tomatoes (not oil-packed)
Pinch crushed red pepper
1 roasted red bell pepper, chopped
1/4 cup pickled hot peppers, finely chopped, plus 1/4 cup brine from the jar
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon sugar
Kosher salt
Pepper
BROCCOLI RABE:
1 pound broccoli rabe, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
Shaved Pecorino Sardo, for serving

Steps:

Salsa Rossa: In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and crushed red pepper. Let stand until the tomatoes are softened, 15 minutes. Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper. Broccoli rabe: Set up an ice bath. In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry. Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, 4 minutes. Serve with the Salsa Rossa and pecorino.