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

Posted in Mario Batali's Edible Garden on September 5 2011, by Ann Rafalko

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.