Broccoli rabe Broth with Corn Pizza
Broccoletti Brodosi con Pizza di Granturco
Broccoli rabe tender and soupy with garlic and chili pepper, served with a soft corn pizza into wedges.
THE broccoli rabe Broth with corn pizza is a substantial and straightforward Apulian dish, built on the encounter between a tender and tasty vegetable and a soft cake of cornmealThe preparation enhances the cooking liquid of the broccoli rabe, transforming it into the basis of a polenta with a soft consistency, while the extra virgin olive oil, garlic and chili pepper They define the aromatic profile with warmth and simplicity. The vegetable part remains moist and juicy, in balance with the more compact surface of the corn pizza, cooked in skillet and served into wedgesThe result is a rustic, nutritious dish free of superfluous elements, suitable for a lunch or dinner in which consistency, aroma and intensity of the seasoning play a central role. The recipe belongs to the culinary tradition of Puglia.
Instructions
ShareVoice reading
7 steps · natural Italian voice
Wash and cut the broccoli rabe
Wash carefully broccoli rabe and divide them into evenly sized pieces, keeping the portions fairly uniform to promote even cooking. Discard only the unusable parts and prepare everything before immersing it in the water. The pieces should be similar in size so they cook at the same time without falling apart excessively.
Boiled i broccoli rabe
20 minBring to a boil the water and boiled the broccoli rabe for about 20 minutes. Check for doneness by piercing the thickest parts: they should be tender, but not completely mushy. Drain them without drying them too much and keep about half a liter of their cooking water, which will be used to prepare a polenta soft and tasty.
Prepare the polenta soft
Pour the cornmeal in the half liter of still hot cooking water, adding it gradually. Mix immediately with a whisk to avoid the formation of lumps and continue until you get a polenta smooth, dense and soft. The correct consistency must allow it to be crushed into skillet without making it dry or compact.
Shape the corn pizza
Heat some extra virgin olive oil in a skillet, then transfer the polenta soft in the center. Press it down and distribute it to form a cake just under two centimeters thick. Smooth the surface with the back of a knife. tablespoon, so that the cooking will be even and the pizza will brown on both sides.
Cook the cake
Cover the skillet Cook the cornbread pizza on one side, then carefully flip it over and finish cooking the other side. Keep the heat high enough to firm up the pie and lightly brown the surface without drying out the inside. It's ready when both sides are firm and lightly browned.
Season the broccoli rabe
Pour the remaining oil into a skillet and add the cloves of garlic and the chili pepper chopped spicy. Heat until the garlic releases its aroma without darkening, then add the broccoli rabe boiled. Season with salt to taste and let them flavour in the dressing, keeping them moist and soupy, not dry.
Servants into wedges
Transfer the broccoli rabe Place the pizzas very hot on plates and cut the corn pizza into wedges. Serve the two preparations together, allowing the liquid from the broccoli rabe It complements the soft, slightly golden texture of the tart. Serve immediately after baking, when the aroma and heat are at their most intense.
Chef's Tips
The editorial staff recommends leaving the broccoli rabe well-stocked after draining, so the cooking liquid supports the softness of the corn pizza and keeps the dish juicy.
Ingredients
- Ingredients for 4 people
- (3.31 lb) 1.5 kg of broccoli rabe (branched broccoli)
- 4 cloves of garlic
- (10.58 oz) 300 g of cornmeal chili pepper chopped spicy
- (6.76 fl oz) 200 ml extra virgin olive oil
- salt
Can't find it in the US?
- broccoli rabeMost US supermarkets
Sold as broccoli rabe or rapini
Or: Broccolini plus a handful of mustard greens
- cornmealMost US supermarkets
Medium or coarse cornmeal, often labeled polenta
Not corn flour, masa harina or cornstarch.
Translate