Broccoli Rabe Pesto: Serves 8

School of Culinary Arts: Serves 8

1/4 cup parmesan (grated)

4 cups olive oil

8 ozs broccoli rabe (1/2 a bunch)

2 cloves garlic

1 cup toasted walnuts

1 tbsp honey

1 tsp salt

12 tsp black pepper (freshly ground)

12 cup extra-virgin olive oil

Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.

In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.

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