Ingredients
Scale
- 1 head of broccoli rabe - hard stems removed
- 3 red bell peppers - sliced into strips
- 1 1/2 cups of unseasoned bread crumbs
- 2 heads of garlic - more if you like
- Red pepper flakes
- 2 oz. can of anchovies - in olive oil
- 2 - 3 tbs. olive oil - plus more for drizzling
- Fresh grated Parmesan or Romano cheese
Instructions
- Heat a sauce pot of water to a low simmer and place the broccoli rabe in to simmer. Simmer for 2 – 3 minutes. Lift the broccoli rabe out while it is still a beautiful green color and place in a colander to drain.
- Heat a large cast iron frying pan and place the red pepper strips in the dry pan and allow to get a beautiful char and soften.
- When the strips have a nice char drizzle the strips with a tablespoon or two of olive oil.
- Heat a medium cast iron frying pan and place 5 – 6 cloves of crushed garlic in the pan to turn to a beautiful golden color. Add a tablespoon of olive oil and toss.
- Add the breadcrumbs to the garlic along with ¼ tsp. of red pepper flakes and allow the breadcrumbs to get a nice golden color. Add the anchovies with their olive oil to the breadcrumbs and toss, using the back of a fork to mash the anchovies a bit. Set the pan aside.
- Add the broccoli rabe to the pan with the red pepper strips along with 6 – 8 crushed garlic cloves, red pepper flakes and 1 -2 tbs. of olive oil and sauté until the garlic is a golden color and fragrant and the broccoli rabe is softened, 3 – 4 minutes.
- Add the breadcrumb mixture to the broccoli rabe and peppers and toss.
- Serve with extra red pepper flakes, fresh grated Parmesan or Romano cheese and a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
