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    Broccoli Rabe with Mozzarella Crema

    clock-icon15 minutes
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    Pixicook editorial team

    A simple yet delicious side dish that pairs the bold flavors of broccoli rabe with a creamy and rich mozzarella sauce.

    Ingredients for Broccoli Rabe with Mozzarella Crema

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kosher Salt

    to taste

    Substitute chevron-down

    Broccoli Rabe, stems trimmed

    0 lb

    Substitute chevron-down

    Fresh Mozzarella, preferably with brine

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    How to Make 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.


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