Raab-stuffed Tomatoes
Broccoli raab, commonly used in Italy, is a vegetable related to both the cabbage and turnip family. The 6-9 inch stalks have scattered clusters of tiny broccoli-like buds. The greens have a pungent, bitter flavor. The recipe below begins with blanching the raab to cut the natural bitterness from the vegetable.
Ingredients
- 1 bunch broccoli raab, cleaned and towel-dried remove lower, thick part of stems
- 1 Tbsp olive oil
- 3 cloves fresh garlic minced
- 1 can cannellini beans drain and gently smashed with a fork
- 1/2 onion minced
- 3 Tbsp Gorgonzola cheese
- 1 tsp crushed red pepper flakes
- salt and pepper to taste
- 6 medium- ripe, firm tomatoes
Instructions
- Heat Oven to 350 degrees F.
- Bring a pot of salted water to a boil and add readied raab to water, blanch for about 3-5 minutes, then place raab into an ice bath.
- Finely chop raab and set aside.
- In a large skillet over medium heat, add olive oil and onions. Sauté onions until slightly caramelized.
- Add minced garlic until fragrant. Add broccoli raab and smashed cannellini, sauté another 3-5 minutes.
- Remove skillet from heat, add cheese until well mixed and red pepper flakes. Add salt and pepper to taste. Set mixture to side.
- Use a sharp paring knife to remove stems from tomatoes. Slice off the top of the tomato, using a spoon remove the inner meat of each tomato. Fill the hollowed tomatoes with broccoli raab mixture.
- You may prepare this dish up to this point and keep it refrigerated, covered for 1-2 days.
- When ready to prepare, stand stuffed tomatoes upright, in a well-buttered casserole dish. Bake for 30 minutes.
- Serve warm.
