Grilled Broccoli Rabe with Salsa Rossa

By á-4084

Grilled broccoli rabe is slightly charred creating a crunchy/tender texture and elevated even more with an awesome sun-dried tomato and roasted red pepper salsa Rossa. Warning: So good, it may overshadow the main, enjoy!

Ingredients

• 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

Preparation

Step 1

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.