September 30, 2011 by Johanna Burani
“Tricolore” is how the Italians refer to their national flag. It has “three colors:” green white and red. And those are the colors you will see looking at you from this dish. Broccoli rabe is more popular in the States than it is in northern Italy so when I find it and make it for my friends in Friuli, they devour it! And don’t be fooled: the simplicity of this recipe belies its full-bodied taste.
- 1 bunch broccoli rabe, cleaned*
- 4-5 sun-dried tomatoes, cut in thin strips
- ¼ teaspoon salt
- 1½ tablespoons good quality olive oil
- 1 oz. ricotta salata, shredded
- Cut away about 1 inch from the bottom of the broccoli rabe stems and remove any discolored leaves.
- Place broccoli rabe in a large saute’ pan, add 1 cup water, cover and let simmer for approximately 8 minutes, or until stems are tender.
- Drain off all the water. Add the tomatoes, the salt and the oil. Mix well in the pan. Transfer to serving dish.
- Top with prepared cheese. May be served warm or at room temperature.