Broccoli Rabe Crostini With Crotonese And Blk Ppper Oregano Oil

Directions

1. Bring 6 qts water to boil. Set up an ice bath with 4 c. water and 4 c. ice in a large mixing bowl.
2. Submerge broccoli rabe in boiling water and cook 3 min till bright-green and fork tender. Remove from boiling water and plunge into ice bath and allow to cold (about 5 min). Remove rabe from ice bath and drain well. Remove florets and cut remaining stalks into 1/2-inch pcs. Place in mixing bowl and add in garlic, 4 Tbsp. extra-virgin extra virgin olive oil, red wine vinegar and crumbled dry oregano. Season with salt and pepper and set aside.
3. In a blender, mix 2 Tbsp. black pepper, fresh oregano and a half c. extra-virgin extra virgin olive oil till smooth and dark green. When ready to serve guests, toast bread on both sides over the grill. Spoon 2 Tbsp. broccoli rabe over each piece of bread and drizzle with 1/2 tsp. black pepper-oregano oil. Shave a piece of crotonese over with a peeler and serve still hot.
4. This recipe yields 4 servings.