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    Recipe for broccoli rabe bruschetta

    Broccoli rabe bruschetta.
    Food styling Sheryl Julian, Isabel Furie, and Valerie Ryan; Essdras M Suarez/Globe Staff
    Broccoli rabe bruschetta.

    Makes 12

    In Italy’s Puglia, the region where Carla and Christine Pallotta’s mother’s family is from, tender greens are often tossed with raisins and pine nuts.

    Salt and black pepper, to taste
    1large bunch (about 1 pound) broccoli rabe, stem ends trimmed
    cup pine nuts
    ¼cup olive oil
    2cloves garlic, thinly sliced
    ½cup golden raisins
    Crushed red pepper, to taste
    1ciabatta or francese, cut into 12 thick slices
    ½cup shaved Parmesan (optional)

    1. In a large pot of boiling salted water, cook the broccoli rabe for 3 to 4 minutes or until the stems are very tender. Using tongs, transfer the broccoli to a large bowl of ice water. Drain in a colander, pressing to remove excess water. Transfer to a cutting board and chop coarsely.

    2. In a large dry skillet over medium heat, heat the pine nuts for 3 to 4 minutes, stirring often, until light golden. Transfer to a plate; cool.

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    3. In the same skillet over medium heat, heat the oil. Add the garlic and cook, stirring constantly, for 1 to 2 minutes or just until light golden (be careful not to burn it). Add the broccoli rabe. Raise the heat to medium and add the raisins, red pepper, and salt. Cook, stirring often, for 5 minutes or until heated through. Season with black pepper and sprinkle with pine nuts.

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    4. Meanwhile, toast the bread until lightly golden. Spoon broccoli mixture on each. Top with Parmesan, if you like. Adapted from Nebo Ristorante/Enoteca