Broccoli Rabe with Ricotta Salata

Name: Broccoli Rabe with Ricotta Salata
Yield: serves 6 to 8
Ingredients: 2 bunches broccoli rabe, trimmed; 1 cup chopped green or black olives, preferably Sicilian or kalamata; 1 garlic clove, chopped; 1 small ripe tomato, cut into 1/4-inch dice; 1/2 cup olive oil; Juice of 1 lemon; 1 teaspoon balsamic vinegar; Kosher salt and cayenne pepper to taste; 4 ounces ricotta salata, shaved with a vegetable peeler or coarsely grated

December 14, 2011

Don’t confuse ricotta salata cheese with ricotta cheese. Made from lightly salted sheep’s milk curd that’s pressed and dried, firm ricotta salata is a notable cheese that originated in Sicily. It has a pleasant salty flavor that’s a little milder than pecorino Romano. Broccoli rabe, sometimes called Italian broccoli, is slightly bitter and earthy and makes an excellent base for a salad. This salad can be made a few hours in advance of serving, and it’s easy to double or triple the recipe for a large group.

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