Polenta, Burrata and Broccoli Rabe

Polenta, Burrata e Cime di Rapa

banner
Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Better Than Nonna: Modernised Italian Recipes

By Danilo Cortellini

Published 2024

  • About

This isn’t really a recipe but an assembly of awesome ingredients. Creamy burrata, slightly bitter, garlicky cime di rapa leaves and briny anchovies, all wrapped in the warm embrace of polenta. Rich, umami, unapologetically indulgent, and ready in 20 minutes if you use fast-cooking polenta. Just add crusty bread!

Ingredients

  • 4 burrata (125 g each)
  • 500 g broccoli rabe/cime di rapa (long stem brocco

Method

First, remove the burrata from the fridge to come to room temperature before serving (this will improve the dish exponentially).

Trim the tough outer leaves and chunky stalks from the cime di rapa. Keep the tender leaves, florets and tender inner stalks. Cut these into smaller segments then wash and boil them in salted water until soft. In a pan, fry the garlic in 2 tablespoons of olive