Spicy Broccoli Rabe
Broccoli rabe's bitterness is often tempered by fatty sausages. Here, a "red peppered" and salted boiling water treatment brings the vegetable, also known as rapini, to a nearly perfect, pale-ale bitter, where olive oil can enrich without masking. Bay brings essences of clove, eucalyptus, and evergreen to add warmth and fullness to the dish. This vegetable holds well for a day or two in the fridge; just make sure you squeeze out the excess water before storing.
Cooking Light Mad Delicious