WHERE TO BUY BROCCOLI RABE RECIPES

Steps:

• Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.

Steps:

• Cook garlic and 3 Tbsp. oil in a large ovenproof skillet over medium, reducing heat as needed to keep garlic from burning, until golden brown, 6–8 minutes. Add anchovies, tomato paste, and ½ tsp. red pepper flakes.
• Cook, stirring with a wooden spoon, until tomato paste is darkened in color and anchovies are dissolved into mixture, about 2 minutes.
• Add broccoli rabe to skillet and stir to coat; season with salt and pepper. Cook until broccoli rabe leaves are wilted and stems begin to soften, 6–8 minutes. Mash garlic cloves with spoon and stir into broccoli rabe to incorporate. Add tomato pieces and cook until broccoli rabe is tender and almost all of the liquid from tomatoes is evaporated (it should look more like a paste than a sauce), 8–10 minutes. Add beans, reserved tomato liquid, and ¼ cup water and stir to combine; season with more salt and pepper. Bring to a simmer and cook until beans are warmed through and flavors have melded, about 5 minutes.
• Heat broiler. Evenly scatter mozzarella over bean mixture and transfer skillet to oven. Broil until cheese is melted, bubbling, and browned in spots, about 2 minutes (watch carefully so cheese doesn’t burn).
• Serve beans, topped with Parmesan and more oil and red pepper flakes, with toast alongside for dipping.