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Provided by: Chef Mario Batali
Ingredients3 pounds fresh broccoli rabe, with leaves if possible, or 3 pounds broccoli
1⁄4 cup extra-virgin olive oil
8 garlic cloves, halved
1 red onion, thinly sliced
10 marinated anchovy fillets, roughly chopped, or 5 salt-packed anchovies, soaked in water overnight, rinsed, and filleted
Kosher salt and freshly ground black pepper
1⁄4 cup toasted bread crumbs
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)