prep time: 15 minutes
cook time: 20 minutes
servings: 2 - 4
4 red bell peppers
3 tablespoons olive oil
2 teaspoons balsamic vinegar
1 1/4 teaspoon salt
1 1/4 teaspoon pepper
2 bunches broccoli rabe - bottom 3 inches of stem removed, chopped into 1-inch pieces
2 tablespoon minced garlic
1 tablespoon porcini powder
1/2 cup mayo
1 teaspoon dijon mustard
1. preheat the oven to 400 degrees. bring a large pot of salted water to a boil over high heat and prepare and ice bath.
2. rub a sheet pan lightly with olive oil. put the peppers on the pan and roast until they collapse, 12 - 15 minutes. remove the peppers from the oven and set aside until cool to the touch. peel off the skins, cut the peppers in half, and remove the seeds and stems. then slice the peppers into thin strips and toss in a small bowl with 1 tablespoon of the oil, the balsamic vinegar, 1/2 teaspoon of the salt and 1/2 teaspoon of the better. set aside.
3. blanch the broccoli rabe in the salted boiling water for 4 minutes. reserve 2 tablespoon of the cooking water, then drain the broccoli rabe and shock in the ice bath.
4. heat the remaining 2 tablespoons oil in a large saute pan over high heat. when it begins to ripple, add the garlic and allo wit to brown for about 1 minute. add the broccoli rabe, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. cook, stirring often, until the broccoli rabe wilts and turns a slightly darker shade of green, about 5 - 7 minutes, then remove the pan from the heat.
5. meanwhile, whisk the porcini powder with the reserved 2 tablespoons cooking water in a small bowl. add the mayo, mustard, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk until creamy.
6. if desired, spread the cream on bread and top with the broccoli rabe and peppers.
- goop, june 2013