Broccoli Rabe Gratin

Chef Ben Lierman, from Clark’s Appliance Showcase in Greenwood.

  • 2 tablespoons  butter — divided in half
  • 1½ cups  spanish onion — ¼ dice
  • 2  garlic cloves — minced
  • 1 pound broccoli rabe (rapini) — washed, dried & cut into 2-inch sections
  • salt and pepper — to taste
  • 4 egg yolks — beaten
  • 1 cup  ricotta cheese
  • ½ cup  grated Peccorino romano cheese
  • ½ cup  panko — Japanese breadcrumbs

Preheat the oven to 375 degrees.

Melt one tablespoon of the butter in a saucepan. Add the onions and garlic.  Add the broccoli rabe and mix well. Remove pan from heat. Season with salt and pepper.

In a separate bowl, combine the egg yolks, ricotta & romano. Season well with salt and pepper. Combine everything and put into a lightly oiled gratin dish. Top with bread crumbs and the remaining butter, melted. Bake for 30 minutes covered. Uncover and bake for an additional 15 minutes until golden brown.