Minna’s Favorite Recipes

Al Fornello da Ricci

Ciglie Messapica, Puglia

Minna

I came across this recipe for broccoli rabe in a wonderful cookbook entitled 

Italy in Small Bites by Carol Field.   Ms. Field first enjoyed this at the 

Al Fornello da Ricci Ristorante in the little town of Ceglie Messapico in Puglia.  You may think there is nothing different to be done with broccoli rabe; you HAVE to try this recipe. 

RAPE AFFOGATE 

Broccoli Rabe in White Wine 

1 pound 2 ounces broccoli rabe 

3 tablespoons olive oil 

4 ounces pancetta, diced 

2 small tomatoes, peeled, seeded and chopped* 

1 leek, white part only, well washed and finely sliced 

1 onion, finely sliced 

½ cup dry white wine 

¼ teaspoon red pepper flakes 

Salt 

Remove the tough upper leaves and large stems of the broccoli rabe.  If the main stem is tough, peel it with a vegetable peeler.  Wash the greens well in a few changes of water, drain, and dry them well (a turn or two in a salad spinner works well).  Chop the greens roughly. 

Warm the olive oil in a deep heavy pot and cook the pancetta, tomatoes, leek, and onion over low heat until the onion and pancetta are soft and transparent, about 20 minutes. 

Add the broccoli rabe and the white wine and simmer, covered, over very low heat for 20 minutes.  At the end of that time add the bay leaf, the red pepper flakes, and salt.  Stir the mixture well and continue cooking over low heat for 10 minutes more.  Serve at room temperature.  

Serves 4-6 

*when tomatoes are not in season, grape tomatoes work very well