1.23.2013

Broccoli Rabe, Egg, and Ricotta Sandwich



I went to Rye in Louisville a few months back and since then I have found myself thinking about their broccoli rabe, egg, and ricotta appetizer. While I found it a little heavy for an appetizer (I then proceeded to eat an entrĂ©e and dessert), I thought it would make the perfect open-faced sandwich. I worked in Norway for three months back in 2008 and since then I have become obsessed with open-faced sandwiches (and all other things Scandinavia, really). While requiring a bit more cooking than most traditional open-faced sandwiches, it doesn’t take much more, and your end result is a super delicious sandwich that is packed with nutrients.

Here is my take on Rye’s dish:

Broccoli Rabe, Egg, and Ricotta Sandwich
Printer Friendly

Ingredients:
- one bunch broccoli rabe
- two shallots, chopped
- three cloves garlic, chopped
- red pepper flakes
- 2 tbsp. olive oil
- one egg
- one slice of bread
- 2 - 3 tbsp. ricotta cheese
- 2 tsp. parmesan cheese grated
- salt and pepper


Preparation
:
Cook the broccoli rabe in salted boiling water for two minutes, until tender. Remove it from the water and chop it into small pieces. Set aside.

In a frying pan add the oil and shallots. Cook the shallots until they start to soften, about three minutes. Add the garlic and red pepper flakes to taste and cook until fragrant, around 30 seconds to 1 minute. Add the broccoli rabe to the pan and cook a few minutes more.

Meanwhile in pot of salted boiling water add an egg and cook until it is medium boiled. For large eggs this is about seven minutes. (Note that I boiled my egg until it was medium, but times will differ depending on the size of your eggs.) Remove the egg from the boiling water and place it in a bowl of cold water to stop the cooking. Slice the egg and put it aside.

Next in a small bowl mix the ricotta and some parmesan cheese, salt, and pepper. Smear it on toasted bread. Add the broccoli rabe on top of the ricotta, and then add the slices of egg.

Serve the sandwich on its own or with a side salad.

3 comments :

  1. Great idea and sounds delicious. I must try this soon.

    ReplyDelete
  2. I've just discovered your blog and you've already given me some great ideas for greens! Green vegies are my favourite kind, i love the look of this sandwich (I also love ricotta) and your brussels sprouts dishes. Deliciosu! can't wait to read more.

    ReplyDelete
    Replies
    1. Thank you so much!! This comment made my day, I'm so happy that you are finding recipes you like. Your blog looks great too.

      Delete