Polenta, Burrata and Broccoli Rabe

Name: Polenta, Burrata and Broccoli Rabe (Polenta, Burrata e Cime di Rapa)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Salt and black pepper, to taste; 10 g unsalted butter; 1 red chilli (optional); 4 burrata (125 g each); 30 g Pecorino Romano, grated; 500 g broccoli rabe/cime di rapa (long stem broccoli with leaves) or other bitter green leaves; 200 g instant polenta flour; 600 ml water; 2 cloves of garlic; 6 anchovy fillets, roughly chopped; 5 tbsp extra-virgin olive oil; Salt, to taste

Polenta, Burrata e Cime di Rapa

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

Better Than Nonna

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