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Broccoli Rabe with Mozzarella Crema


Broccoli rabe gets a savory coating of mozzarella in this family-friendly recipe from chef Mario Batali's "Molto Gusto" cookbook. Also try: Linguini with Clams, Penne alla Puttanesca, and Spaghetti con la Sarde Photo credit: Quentin Bacon

  • Servings: 6

Source: The Martha Stewart Show, Episode 5128


  • Coarse salt
  • 2 pounds broccoli rabe, stems trimmed
  • 3 ounces fresh mozzarella, preferably with some of its brine
  • 1/4 cup extra-virgin olive oil


  1. Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt and return to a boil. Add broccoli rabe and cook until crisp-tender, about 5 minutes. Drain in a colander and rinse under cold running water to stop cooking; drain well.

  2. Coarsely chop broccoli rabe; transfer to a serving bowl.

  3. Place mozzarella in a small bowl. Using a whisk, coarsely mash the mozzarella. Whisk in 2 tablespoons reserved brine or warm water. Slowly add olive oil, whisking until emulsified. Spoon over broccoli rabe; serve.

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