Rapini and Pecorino Crostoni

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DOMENICA COOKS Crostoni with Spicy Rapini and Shaved Pecorino Served as an antipasto in Umbria, Tuscany, and elsewhere in Italy, crostoni (large crostini) are traditionally topped with such savory delights as sautéed chicken livers, porcini, or anchovy and butter. Here’s one of my favorite combinations, featuring bitter greens and piquant cheese. Makes 6 servings INGREDIENTS 3 cloves garlic, sliced paper-thin 1/4 cup (60 ml) extra-virgin olive oil 1 small fresh or dried chili pepper, minced, or a generous pinch of crushed red pepper 1 pound (455 g) rapini (broccoli rabe, tough stems removed, leaves and tender stems chopped Fine salt 12 slices Italian bread (half-slices if large), broiled, grilled or toasted 1/2 cup (60 g) shaved pecorino cheese INSTRUCTIONS 1. Place the garlic and olive oil in a large frying pan and set over medium-low heat. Cook, stirring often, until softened but not browned, about 7 minutes. Sprinkle in the chili pepper. Add the rapini by the handful and, using tongs, toss to coat with the oil. 2. Cover and cook until the greens are just wilted, about 1 minute. Uncover, toss once more, recover, and cook at a gentle simmer until the greens are tender, 20 to 30 minutes. Season with 3/4 teaspoon salt. Raise the heat to medium and cook, uncovered, until most of the liquid has evaporated, about 10 minutes longer. Remove from the heat and let cool briefly. Transfer to a cutting board and chop finely. 3. Spoon the filling onto the crostoni and top with the pecorino shavings. Arrange the crostoni on a platter and serve. .

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Brassica Rapa Domestication: Untangling Wild and Feral Forms and Convergence of Crop Morphotypes Alex C
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