Broccoli rabe with burrata

Time 30 minutes
Yields Serves 4 to 6
Broccoli rabe with burrata
(Glenn Koenig / Los Angeles Times)

In a big pot of liberally salted, rapidly boiling water, blanch the broccoli rabe. Cook just until it’s tender but still crisp, 2 to 5 minutes, then remove from the boiling water and transfer to an ice water bath to stop the cooking. Drain and pat dry in a kitchen towel.


In a large skillet, heat the olive oil over medium-low heat. Add the garlic and the red pepper flakes and cook, gently, until the garlic toasts and crisps, about 10 minutes. Do not let the garlic burn. It’s better to have it undercooked than over.


Remove the skillet from the heat and add the broccoli rabe. Season to taste with salt and lemon juice and toss in the flavored oil until lightly coated.


Transfer the broccoli rabe to a platter. (The dish can be made to this point several hours in advance and left at room temperature.)


Divide each burrata ball into 4 to 6 pieces, being careful to preserve the filling. Scatter the burrata over the top of the broccoli rabe. If there is no more olive oil in the skillet, add another tablespoon and swirl it around. Spoon the olive oil over the top of the burrata pieces and serve.

This recipe is inspired by a dish Gary Vitti made, though it’s not identical to it.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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