Italian Broccoli Rabe Grinder

Italian Broccoli Rabe Grinder

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"A favorite Italian grinder growing up found only in fine traditional Italian restaurants."

Ingredients

35 m {{adjustedServings}} servings 800 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 800 kcal
  • 40%
  • Fat:
  • 58.2 g
  • 89%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat olive oil in a deep saucepan over medium heat. Stir garlic into the oil; cook and stir until softened but not browned, about 1 minute. Add the crushed red pepper and pepperoni; cook and stir to blend flavors, about 1 additional minute.
  2. Stir in the broccoli rabe, coating the leaves well with oil. Cover and cook until broccoli rabe is fully wilted and soft, about 15 minutes. Season with salt.
  3. Place a piece of cheese on cut side of each roll; fill with the broccoli rabe mixture. Serve warm.

Footnotes

  • Cook's Notes
  • Soak the broccoli rabe in clean, cold water before cooking to be sure to remove any grit.
  • The key to cooking these is they need to be tender, (like cooked spinach) simmering covered until tender is the key once they've reduced in size.
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Reviews

6
  1. 7 Ratings

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I still can't figure out the relation to the dish from the comment above, but this is a fabulous traditional grinder. Add prosciutto (aged Italian ham) and it's over the top!!

Mine ended up tasting like a lot of pepperoni in a cheap sandwich. However, I didn't follow the directions. I used about double the pepperoni and left out the red pepper flakes. I also used beet...

5 STARS! Archie Bunker was a great cook off camera!