📝 About This Recipe
Transport your kitchen to the heart of Rome with this classic 'contorno' that celebrates the humble beauty of leafy greens. These broccoletti—often known as rapini or broccoli rabe—are flash-blanched and then 'saltati' (jumped) in a pan with high-quality olive oil, pungent garlic, and a hint of peperoncino. The result is a vibrant, slightly bitter, and deeply savory side dish that perfectly cuts through the richness of roasted meats or creamy pastas.
🥗 Ingredients
Main Ingredients
- 2 bunches Broccoletti (Rapini/Broccoli Rabe) (approx. 1.5 lbs, tough ends trimmed)
- 2 tablespoons Kosher Salt (for the blanching water)
- 2 cups Ice (for the ice bath)
The Aromatics
- 4 tablespoons Extra Virgin Olive Oil (use high-quality cold-pressed oil)
- 3 pieces Garlic Cloves (sliced thinly into 'paper' chips)
- 1/2 teaspoon Dried Peperoncino (Chili Flakes) (adjust to your heat preference)
- 3 pieces Salt-Cured Anchovy Fillets (finely chopped; adds essential umami)
Finishing Touches
- 1/2 piece Lemon (zest and juice)
- 1 pinch Flaky Sea Salt (to taste)
- 1 tablespoon Toasted Pine Nuts (optional for texture)
👨🍳 Instructions
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1
Begin by preparing the broccoletti. Trim off the bottom 1-2 inches of the woody stems and discard. Cut the remaining stalks and florets into 3-inch lengths.
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2
Bring a large pot of water (at least 6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt; the water should taste like the sea.
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3
While the water boils, prepare an 'ice bath' by filling a large bowl with cold water and ice cubes. This will stop the cooking process and lock in the bright green color.
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4
Carefully drop the broccoletti into the boiling water. Blanch for exactly 2-3 minutes. You want the stems to be 'al dente'—tender but still offering a slight snap.
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5
Using tongs or a slotted spoon, immediately transfer the greens from the boiling water into the ice bath. Submerge them fully for 1 minute.
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6
Drain the greens thoroughly in a colander. Use your hands or a clean kitchen towel to gently squeeze out excess moisture. Dry greens are essential for a good sauté.
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7
In a large wide skillet or sauté pan, add the extra virgin olive oil and turn the heat to medium-low.
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8
Add the sliced garlic and the chopped anchovies to the cold oil. Allow them to heat up slowly. This 'infusion' method prevents the garlic from burning while melting the anchovies into a savory paste.
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9
Once the garlic is fragrant and just beginning to turn golden (about 3 minutes), add the peperoncino flakes and stir for 30 seconds.
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10
Increase the heat to medium-high and add the blanched broccoletti to the pan. You should hear a distinct sizzle.
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11
Sauté the greens for 4-5 minutes, tossing frequently with tongs to ensure every leaf is coated in the garlic-anchovy oil.
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12
Continue cooking until the edges of some leaves become slightly crispy and the greens are heated through completely.
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13
Turn off the heat. Grate the fresh lemon zest over the pan and squeeze a few drops of lemon juice to brighten the flavors.
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14
Taste and add a pinch of flaky sea salt if needed (remember the anchovies and blanching water already provided salt).
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15
Transfer to a warm serving platter, sprinkle with toasted pine nuts if using, and serve immediately.
💡 Chef's Tips
Don't skip the ice bath; it prevents the greens from turning a dull olive-brown color. If you find rapini too bitter, extend the blanching time by 1 minute to leach out more of the bitterness. Always start your garlic in a cold pan with the oil to ensure even cooking and maximum flavor extraction. Ensure the greens are very dry before hitting the oil; water will cause the oil to splatter and steam the vegetables instead of searing them. For a vegan version, substitute the anchovies with a tablespoon of drained capers or a teaspoon of white miso paste.
🍽️ Serving Suggestions
Pair this with a grilled Ribeye steak (Bistecca) to balance the richness of the meat. Serve alongside a creamy bowl of Polenta for a satisfying vegetarian-friendly meal. Excellent as a topping for crusty crostini smeared with fresh ricotta cheese. Enjoy with a crisp Italian white wine like a Vermentino or a Soave Classico. Leftovers are incredible chopped up and tossed into an Orecchiette pasta the next day.