Provided by: Chef Mario Batali
Trim the broccoli rabe into long stalks, removing the bottom 2 inches and keeping the leaves attached. Bring 6 quarts of water to a boil.
Meanwhile, add the olive oil to a 12-to-14-inch sauté pan set over medium-low heat. When it’s hot, add the garlic, red onion, and anchovies, and cook for 5 minutes, stirring often, until the garlic is just golden brown and very fragrant.
Plunge the broccoli rabe into the boiling water and cook for 1 minute. Drain it well, then add it to the sauté pan with the garlic, onion, and anchovies. Cook over low heat for 10 to 12 minutes until the broccoli rabe is tender but still holding its shape, stirring occasionally. Remove from the heat and season aggressively with pepper and timidly with salt. Serve hot or at room temperature, sprinkled with the bread crumbs. (Will keep for 3 days in the refrigerator.)(Published 2003)