Provolone and Broccoli Rabe Panini


  • 1/3 lb sliced provolone
  • 1 (8- to 9-inch) sliced (¼ inch thick) fine-quality round Italian loaf
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 flat anchovies, rinsed, patted dry, and chopped
  • ½ lb broccoli rabe, tough ends discarded

1. Cook broccoli rabe in a 4-quart pot of boiling salted water , uncovered, until tender, about 3 minutes. Drain well in a colander, then chop. 2. Cook anchovies and garlic in 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring, until garlic just begins to turn golden, ...

View full recipe at SpringPad


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