Tuscan-Style Broccoli Rabe and Mozzarella Bake

1. Prepare Mozzarella

Begin by slicing the mozzarella cheese and arranging the slices on a layer of paper towels. Cover them with another layer of paper towels, and place a heavy pan or baking sheet on top. This step is crucial because it helps to remove excess moisture from the cheese, ensuring that your bake doesn't become soggy. You’ll know it’s ready when the mozzarella appears noticeably drier.

2. Cook Garlic and Anchovies

In a large skillet, heat a generous drizzle of extra-virgin olive oil over medium heat. Add the smashed garlic cloves and the anchovy fillets. As the garlic and anchovies cook, use a spoon to smash the anchovies until they dissolve into the oil, creating a rich, umami-packed base. Add a pinch of dried chile flakes to the skillet, infusing the oil with a gentle heat. This should take about 5 minutes, and you’ll notice the oil taking on a fragrant, flavorful character.

3. Cook Broccoli Rabe

Next, add the chopped broccoli rabe to the skillet. Season with a pinch of kosher salt and a few grinds of fresh black pepper. Toss everything together, ensuring the broccoli rabe is evenly coated with the seasoned oil. Cook for about 6 to 8 minutes, until the leaves are wilted and the stems have softened.

4. Add Tomatoes

Stir in the roughly chopped tomatoes, and give the skillet a good shake to mix everything together. Let the mixture cook for another 10 to 12 minutes, allowing the tomatoes to break down and meld with the broccoli rabe. You’re looking for the tomatoes to reduce and thicken slightly, creating a tender, cohesive mixture.

5. Preheat Broiler and Transfer to Baking Dish

While the tomato and broccoli rabe mixture is cooking, preheat your broiler. Once the mixture is ready, transfer it to a baking dish.

6. Add Mozzarella and Broil

Arrange the drained mozzarella slices over the top of the broccoli rabe mixture. Drizzle with a bit more olive oil. Place the baking dish under the broiler for about 10 minutes, or until the cheese is bubbly and golden brown.

7. Serve

Allow the bake to cool slightly before sprinkling it with the grated Parmigiano-Reggiano cheese and an extra drizzle of olive oil. Serve and enjoy the rustic, hearty flavors of this Tuscan-inspired dish.