First of all, I found out chef Mark Peel of Campanille will not be on Top Chef Masters tonite. Apparently they’re having just four chefs appear in each episode, and then the winners will come back for a showdown or playoff or something. I’ll be tuning in anyway. About dinner, I’d been dying to try more recipes from that new book by Bill Granger. This recipe called for a couple of different possible bitter greens, none of which I could find. So it was time to improvise.
I went with broccoli rabe (aka rapini, broccoli di rape, etc.). I knew it would be bitter enough to work, and I figured I’d just be careful to use the more tender parts of it, not the thick stalks, because there was no par-boiling to soften it first. The recipe is a total breeze to prepare — another one of those great weeknight dishes.
The secret are the anchovies. I know, not everybody likes anchovies, but I love ’em. You saute them with olive oil, garlic, and broccoli rabe, and they basically melt away. I decided to shave those really big slices of Parmesan on top for a little drama, and of course taste. What a perfect dish. If you live in the U.K. or Australia and have access to this cool book, consider yourself to be very fortunate.