Serve on ciabatta or pan de cristal.
I haven't made this recipe recently, and the proportions may be off. Use your judgment, rather than relying on the values given here.
The original recipe calls for blanched broccoli rabe, which I find too bitter, so I substitute it with roasted broccoli.
| Ingredients | Step |
|---|---|
| 6 T olive oil 1 head of garlic, cloves thinly sliced 1 t. crushed red pepper flakes |
Cook garlic and red pepper flakes in oil, being careful to infuse but not brown the garlic. |
| some of the oil 1 can white beans (½ c. from dry) |
Puree the beans with the flavored oil, adding oil and water as needed. |
| 5-6 heads (4-5 lbs.) broccoli, coarsely chopped remainder of the oil |
Toss broccoli in flavored oil, then roast in 350 degree oven until browned. Cool. |
| juice of 1-2 lemons salt pepper |
Squeeze lemon juice on top of cooled broccoli, and season to taste. |
| 8 rolls (6-8" long) 8 1-ounce slices provolone |
Preheat oven to 400 degrees. Split rolls. Spread bean puree on one side. Add broccoli. Top with provolone. Toast in oven until cheese is melted, 7-10 minutes, then serve. |
Based on a recipe originally from Bon Appetit