Broccoli Rabe with Vegetarian Bagna Cauda

Brocolli Rabe with Vegetarian Bagna Cauda - Candy Coated Culinista

Brocolli Rabe with Vegetarian Bagna Cauda – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From Seven Spoons

• 455g broccoli rabe, trimmed of tough stems
• 1 tbsp extra virgin olive oil, plus extra for drizzle
• Sea salt
• Black pepper
• 1 or 2 anchovy fillets, chopped
• 5 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp unsalted vegetable margarine, cold
• Raspberry Balsamic Vinegar of Modena

1. Preheat oven to 500°F.
2. Toss broccoli rabe with olive oil on a baking sheet.
3. Season with salt and pepper.
4. Roast until tender for 7 to 10 minutes and turn once at the halfway point.
5. In a small saucepan warm olive oil, garlic and onions over low heat until melted and well combined.
6. Whisk in margarine and balsamic vinegar and spoon dressing over broccoli rabe and serve.

Please Enjoy

My thoughts
The original recipe called to use anchovies, but I wanted to make this a vegan dish. I was making this recipe and started adding onion for some reason, so I just added them to the recipe. I find Broccoli Rabe (Rapini) to be very bitter and the sweetness of the raspberry vinegar helped to cut some of the bitterness but not that much. I will eat this again I just have to teach my taste buds to love rapini more.

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