3 pounds fresh broccoli rabe, with leaves, if possible, or 3 pounds broccoli
1/4 cup extra-virgin olive oil
8 garlic cloves, halved
10 marinated anchovy fillets, roughly chopped, or 5 salt-packed anchovies, soaked, 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 leaving the leaves attached. Bring 6 quarts of water to a boil. Meanwhile, place a 12- to 14-inch sauté pan over medium-low heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant. While the garlic and anchovies cook, plunge the broccoli rabe into the boiling water and cook for 1 minute. Drain the broccoli rabe well and add it to the pan with the garlic and anchovies. Cook over low heat for 10 to 12 minutes, until tender but still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. Serve hot or at room temperature sprinkled with the bread crumbs.
Yield: Serves 8
Excerpted from Mario Batali Holiday Food by Mario Batali Copyright© 2000 by Mario Batali. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.