10 minutes
A delightful blend of tender broccoli rabe and creamy burrata, perfect as a main for two or a side for four.
Broccoli Rabe, cut into 1-to-2-inch segments
0 oz
tablespoons
Garlic, minced
cloves
Lemon Zest, from half a lemon
teaspoons
pinches
teaspoons
tablespoons
from half a lemon
Burrata, broken
0 oz
1. Infuse Oil with Flavors
In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic, lemon zest, and red pepper flakes to the oil, and let them mingle for about 2 minutes until the garlic is fragrant and slightly golden.
2. Cook Broccoli Rabe
Add the cut broccoli rabe and ½ teaspoon of salt to the pan. Stir everything together and let it cook for about 2 minutes. Then, pour in 2 tablespoons of water and cover the pan with a lid to steam for 2 minutes. Remove the lid and cook for another minute to let any excess water evaporate.
3. Serve with Burrata
Transfer the cooked broccoli rabe to a serving bowl, and immediately drizzle it with the juice of half a lemon. Place the broken burrata in the center of the broccoli rabe and finish by drizzling a bit more olive oil over the burrata, and sprinkle with kosher salt and additional red-pepper flakes to taste.
Blanch in salted boiling water and ice shock to mellow bitterness and maintain vibrant color. Drain well before sautéing.
Choose bright green stems and leaves with minimal yellowing and no slimy spots to ensure fresh flavor and minimal bitterness.
Select high-quality burrata with a firm exterior and soft, creamy interior for a luscious contrast with the broccoli rabe.
Allow burrata to come to room temperature before serving and break by hand for enhanced creaminess and presentation.
Caramelize garlic in the oil without burning for depth, and optionally add red pepper flakes for subtle heat.
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