Re-growth of Broccoli rabe
Ricaccio di Broccoli di Rapa
The regrowth of broccoli rabe unites mugnoli, day-old bread and ventresca in a rustic Apulian preparation, tasty and compact.
The regrowth of broccoli rabe It is a rustic Apulian preparation built on the combination of vegetables, day-old bread and a tasty condiment. It is a concrete dish, suitable for enhancing simple ingredients through cooking in skillet which concentrates aromas and textures. The mugnoli offer a tender vegetable component, while the salted pork belly adds intensity and a fatty note; the bread absorbs the liquid from the vegetables and oil, becoming the most substantial part of the dish. chili pepper introduces a clear spiciness, balanced by the sweetness of the garlic soffritto and the presence of olive oil. The technique requires particular attention to the amount of moisture: the vegetables must be well squeezed and the bread must dry. over high heat, until you obtain a compact, tasty and well-mixed mixture. The dish belongs to the gastronomic tradition of Puglia.
Instructions
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Boil the mugnoli
Bring to a boil Bring a large pot of salted water to a boil and immerse the mugnoli. Cook until half cooked: they should be tender but still firm, without falling apart. Drain them carefully and squeeze out excess water, which is essential to keep the sprouts dry during the subsequent cooking. skillet.
Prepare the belly
Cut the salted pork belly into chunks regular. Peel the garlic and prepare the chili pepper Strong, adjusting it according to the desired spiciness. Cutting the belly into uniform pieces promotes even browning and allows the seasoning to better distribute between the mugnoli and the bread.
Gently sauté the seasoning
Pour the olive oil into a skillet wide and add the belly, the garlic and the chili pepper. Gently sauté over medium heat Cook until the belly is well browned and the garlic is golden brown, releasing its fragrant aroma. Remove the browned garlic to prevent it from cooking further and becoming bitter.
Cook the mugnoli
5 minAdd the drained and squeezed mugnoli to the soffrittoStir to distribute the oil and seasoning throughout the vegetables, then cook for five minutes. Keep the heat high enough to allow the flavors to blend without burning the belly: when finished, the mugnoli should be tender, well-seasoned, and free of visible water.
Add the bread
Cut the rustic country bread stale in pieces and add it directly in skillet. Mix gently to coat the pieces with the seasoning and combine them with the mugnoli. day-old bread It will gradually absorb the juices from the preparation, becoming tasty and consistent without completely losing its structure.
Let the liquid absorb
Raise the heat and cook over high heat, stirring regularly. Let the bread absorb all the liquid present in skilletThe dish is ready when there is no watery bottom and the pieces appear well-seasoned, with a moist but firm consistency. Serve the riccio as soon as it's cooked.
Chef's Tips
Squeeze the beans well after boiling, so that the bread can absorb the seasoning without turning the dish into a soup.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g of mugnoli (broccoli rabe)
- (14.11 oz) 400 g of rustic country bread stale
- (2.47 oz) 70 g salted pork belly
- (2.47 oz) 70 g olive oil 1.5 cloves of garlic chili pepper strong salt
Can't find it in the US?
- rustic breadMost US supermarkets
A crusty country loaf or ciabatta
Not soft sandwich bread.
⚠️ Automatic ingredient-based detection. Always check product labels.
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