Grilled Broccoli Rabe (or local broccoli) with Ricotta
From Culture Cheese Magazine, Summer 2016 issue; www.culturecheesemag.com)
- 3 cloves garlic, thinly sliced
- ¼ t red pepper flakes
- 1/3 C Olive Oil (extra-virgin) plus extra for brushing broccoli
- 1 bunch broccoli rabe (or Italian broccoli or young, locally grown broccoli)-slice thinly if using a head of regular broccoli
- 1 C ricotta (8 oz.)
- Flaky sea salt such as Maldon salt
Heat garlic, red pepper flakes and olive oil in saucepan over medium heat. Simmer until garlic is lightly golden, then remove from heat.
Light a grill to medium heat. Drizzle broccoli with a couple tablespoons olive oil and grill until tender and lightly charred.
Divide ricotta among 4 plates. Place grilled broccoli over ricotta and drizzle with garlic-pepper-olive oil mixture. Sprinkle with flaked sea salt to taste. Serve immediately.