Broccoli Rabe with Mozzarella Crema

1. Boil and Blanch the Broccoli Rabe

Begin by bringing a large pot of water to a rolling boil and add a generous pinch of kosher salt. Add the broccoli rabe and blanch for about 5 minutes until the leaves turn vibrant green and the stems are slightly softened. Drain and rinse under cold water to stop the cooking process.

2. Chop the Broccoli Rabe

After cooling, chop the broccoli rabe into bite-sized pieces on a cutting board, making it easier to serve and ensuring even distribution of flavors.

3. Make the Mozzarella Crema

Mash the fresh mozzarella in a small bowl, using brine if available or warm water to emulsify. Whisk in the extra virgin olive oil slowly until the mixture becomes a smooth, creamy sauce.

4. Combine and Serve

Arrange the chopped broccoli rabe on a serving platter and spoon the mozzarella crema over the top, ensuring each piece is coated.