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.
1 pound broccoli rabe, washed and stemmed
2 tablespoons Extra Virgin Olive Oil
2 large cloves garlic, minced
10 anchovies, diced
1/2 cup Gaeta olives, coarsely chopped
Fine sea salt to taste
Coarsely ground black pepper to taste
Cook the broccoli rabe uncovered in 4 cups of salted, boiling, water for 5 minutes. Drain well in a colander. Coarsely chop the broccoli and set aside.
In a skillet, heat the olive oil. Sauté the garlic, anchovies. Add the gaeta olives, simmer five minutes. Add broccoli rape, hot red pepper flakes, and salt and pepper to taste. Cook the mixture, stirring occasionally for about 5 minutes. Set aside and keep warm while the pasta cooks.
Combine with cooked, drained orecchiette or other chunky pasta.
Recipe featured in program 2521