Broccoli Rabe with Mozzarella Crema

Broccoli Rabe with Mozzarella Crema

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2 pounds broccoli rabe, stems trimmed
Coarse salt
3 oz fresh mozzarella, preferably with some of its brine
1/4 cup evoo


Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt and return to a boil. Add broccoli rabe and cook until crisp-tender, about 4-5 minutes (our broccoli rabe was from the farmers' market asn was really tender already so we just cooked for 4 minutes). Drain in a colander and rinse under cold running water to stop cooking; drain well.

Coarsely chop broccoli rabe; transfer to a serving bowl.

Place mozzarella in a small bowl. Using a whisk, coarsely mash the mozzarella. Whisk in 2 tablespoons reserved brine or warm water. Slowly add olive oil, whisking until emulsified. Spoon over broccoli rabe; serve.