More >

Gianfranco Marrocco's

Broccoli Rabe

Serves 4-6


2 bunches of broccoli rape (look for Andy Boy brand)

5 tsp. Filippo Berio extra virgin olive oil

4 cloves fresh garlic (peeled and sliced thin)

1/2 tsp. crushed red pepper flakes

Kosher salt and black pepper for seasoning


Step I Prepare the Rabe.

Broccoli rape usually come bunched up and tied with a wire twist or rubber band. Holding the rape by the floret side, cut off approximately 1 1/2 inches off the stems. The base of these stems is usually very tough so discard them. Remove the wire twist/rubber band and wash under cold water to remove any dirt.

Bring four quarts of salted water to a boil and add the rape.

Cook for approximately 6-8 minutes or until the rape are tender.

Drain the rape and shock them in cold water to prevent further cooking.

Once the rape have cooled, squeeze any excess water out of them.

Step II Finishing the Broccoli Rabe

Using a large sauté pan which has not been pre-heated, add the extra virgin olive oil and sliced garlic together.

Place over a medium heat and simmer the garlic until golden brown.

Starting with cold oil and garlic together will allow for a better infusion of the garlic flavor into the oil.

Once the garlic is golden brown, add the red pepper flakes and the pre-cooked rape.

Season with kosher salt and black pepper, and sauté for approximately 8-10 minutes on a low heat.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!