Tag Archives: broccoli rabe recipes

Broccoli Rabe Pesto with Grilled Shrimp and Bread

This dish highlights the bold flavor of broccoli rabe with it’s nutty and distinctive bitter taste, that is much loved in southern italian cooking. I love broccoli rabe not only for the taste , but also that it’s packed with loads of vitamin C and A as well as potassium, while being low in calories. So this delicious and light dish features an easy pesto , grilled shrimp and bread kicked up with some red chili flakes for a little heat. It’s perfect light, delicious and vibrant colored meal!

From by the bay wishing you a bold broccoli rabe  food memories!



blog grilled shrimp

Broccoli Rabe Pesto with Grilled Shrimp and Bread

Serves 4 


  • 1 bunch broccoli rabe, tough lower stems removed
  • 1/2 cup olive oil, plus 3 tablespoons
  • 1/4 cup slice almonds nuts, toasted
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
  • fine grey sea salt
  • fresh ground black pepper
  • 1 pound shrimp peeled and deveined
  • 1 loaf ciabatta bread
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red chili flakes
  • High-quality extra-virgin olive oil, for finishing (optional)


In a resealable plastic bag add shrimp, 1 tablespoons olive oil, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Let shrimp marinade in refrigerator for 3 to 4 hours.

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.

Drain the broccoli rabe and squeeze out any excess water. Pull out about 1/2 cup of the broccoli rabe, especially the florets and set aside. Place the remaining broccoli rabe  ( approximately 1 cup) in the bowl of a food processor and puree until it is a coarse paste. Add 1/2 cup olive oil, almonds, lemon zest, lemon juice and parmigiano and puree until smooth. Taste and adjust the seasoning salt and pepper to taste. Serve room temperature.

In a small bowl add remaining 2 tablespoons olive oil, minced garlic and red chili flakes and mix. Cut the ciabatta bread length-wise in half and brush the inside with the olive oil mixture.

Prepare grill . Remove shrimp from marinade and cook until the shrimp turns pink, about 1 1/2 minute on each side depending on the heat of the grill. Remove shrimp and place bread on the grill , cut side with olive oil past down and grill until toasted brown. Remove from grill.

To serve dish add shrimp , cover with broccoli rabe pesto and cut bread into slices arranging around the shrimp and pesto. Drizzle with a little olive oil before serving.


Note: This could also be make on stove top in a grill pan. Heat a tablespoon of  olive oil to cook shrimp on both sides until pink and then grill bread face down in pan until toasted.


Tip: When buying broccoli rabe look for bright green and crisp leaves. Never buy with any yellow leaves.

Weekend Goddess Making Pizza

I think of myself as a weekday warrior and weekend goddess. I spend the work week as a fashion warrior, working hard in a very competitive industry, living in Manhattan in a city of grey and black. The pace is fast.  My weekend’s are a complete shift . I move from the city to the country, living by the bay. The water is majestic and calming. The landscape is filled with color. I move from working at the desk to creating in the kitchen .  I travel to “by the bay” on fridays evenings by train. No matter what time I arrive, I’ll find the time to transition from weekday warrior to weekend goddess. The surest way to get there is getting into my kitchen and whip up a quick dinner after the commute to the house. One of my things to make is pizza. I have tried so many different pizza dough recipes and my favorite is the one from Jamie Oliver . I have adapted the technique to make the dough a little easier to prepare and  as well as the clean up. This version also works well when using your home oven. I, like most home cooks, do not have my own wood burning pizza oven in my backyard. This recipe works perfectly using your oven. You must try this pizza dough and I’m sharing two favorite pizza toppings – but pizza toppings is definitely one of times you can really get creative and experiment. So have fun with this and hope it inspires the weekend goddess in each of you!

From by the bay wishing you the most creative food memories!

Basic Pizza Dough – adapted from Jamie Oliver’s recipe in “Jamie’s Italy”
Makes 2  – 17 inch pizzas

3 1/2 cups strong white bread flour or Tipo “00” flour
1 teaspoon fine sea salt
1/4-ounce packets active dried yeast
1 teaspoon fine granulated sugar
2 tablespoons extra virgin olive oil
1 1/4 cups lukewarm water
extra semolina flour , for rolling

In a measuring cup combine water, sugar , oil and yeast. Let sit for about 10 minutes. In the meantime measure the flour and salt and combine in a large mixing bowl. Create a small well in the middle of the flour and add the ingredients from the measuring cup. Use a fork to swirl and combine incorporating as much of the liquid into the flour as you. Turn out the dough on to a clean work surface , with well floured hands start to knead the dough together. Knead until you have a smooth dough – about ten minutes. Place in a bowl tht has been wiped with olive oil and cover with plastic wrap. Let sit for about an hour. Remove plastic wrap and punch the dough down. Divde dough into 2 portions. Roll dough on on to a work surface floured with the semolina and roll out into a  17 inch circle with a rolling pin, continuing to use semolina so the dough does not stick to the work surface of rolling pin. Place onto a 17 inch oiled pizza pan. Use the topping of your choice and bake in a 500 degree F oven for approximately 10 minutes until baked.

The remaining portion of dough can be used immediately or keep in the refrigerator for up to two days. When ready to use remove from refrigerator and bring to room temperature before rolling out. You may also place in a plastic freezer bag and keep in the freezer for up to one month. Defrost on counter before rolling out.


Pizza La Luna
Makes 8 slices

1 portion pizza dough

3 cooked chicken sausage broken in small pieces

6 slow slow roasted tomatoes

½ cup crumbled Soft Colombo Gorgonzola

½ cup shaved pecorino

1 tablespoon fresh rosemary leaves

¼ cup caramelized onions

1 tablespoon olive oil plus to prep pan


Preheat oven to 500 degrees F. Spray pizza pan with olive oil. Roll out pizza dough into a 17” round to fit pizza pan and transfer dough to pan. Layer pizza with sausage, caramelized onions, gorgonzola, pecorino and rosemary. Drizzle very lightly with olive oil. Let rest 20 minutes. Place pizza in oven and

ake pizza on center rack until the crust is crisp and brown on bottom and the cheese is melted on top, about 10 minutes. Cut pizza into 8 slices.


Tip: Cut slightly cooled pizza with scissor.

blog pizza broccoli rabe 

Bianco Broccoli Rabe Pizza

Makes 8 slices


1 portion pizza dough

1 cup broccoli rabe

1 clove garlic, minced

1/2 cup fresh ricotta cheese

1/4 cup grated parmesan reggiano

1/2 cup grated percorino (using large hole grater)

2 tablespoons olive oil



Clean broccoli rabe, cutting off stems. Bring to boil large pot of water. Add broccoli rabe and blanche for about 1 minute. Drain and rinse broccoli rabe with cold water and let drain. Pat broccoli rabe dry with paper towels. In a medium saute pan heat 1 tablespoon olive oil, add garlic and saute for one minute, add broccoli rabe and saute for 2-3 minutes until tender. Place to the side and cool. Preheat oven to 500 degrees F. On a clean surface add some flour and roll out the pizza dough until it fits a 17″ pizza pan, presprayed with olive oil. Place dough on pan. Smooth layer of ricotta cheese across the pizza leaving 1/2 inch around the edges without the topping. Next add the broccoli rabe, scatter the parmesan cheese and the the grated percorino. Place in the oven and bake for 10 minutes until the pizza is brown. Slice and serve.