Mario Batali`s Edible Garden Recipe of the Day: Broccoletti with

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Mario Batali’s Edible Garden Recipe of the Day: Broccoletti with Stracciatella
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening
activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting
the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Broccoletti with Stracciatella
Cruz Goler, Executive Chef, Lupa
4 cups broccoli rabe, tightly packed
The zest and juice of one lemon
A pinch of red pepper flakes
3 tablespoons lemon-infused extra virgin olive oil
3 ounces stracciatella (a type of mozzarella)
Salt and freshly ground pepper, to taste
Bring 4 quarts of water to a boil in a large pot.
Wash and trim broccoli rabe, cutting into desired lengths. Blanch broccoli until crisp-tender, about 5 minutes. Drain in a colander and cool under cold running water.
Set aside to dry.
In a mixing bowl, season the broccoli with salt, pepper, red pepper flakes, and lemon zest. Dress the rabe with lemon-infused extra virgin olive oil (Olio Verde
makes a nice option).
To plate, mix dollops of straciatella and spoonfuls of lemony rabe, seasoning the cheese with additional sea salt and freshly ground black pepper, to taste.
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Tags: Broccoli Rabe, Cheese, Mario Batali, Mario Batali's Edible Garden, recipes, Ruth Rea Howell Family Garden, The New York Botanical Garden
This entry was posted on Monday, September 5th, 2011 at 11:00 am and is filed under Mario Batali's Edible Garden. You can follow any responses to this entry through the RSS 2.0 feed.
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