Broccoli Rabe Timbale
- 1/2 pound broccoli rabe or baby broccoli (1 medium-size bunch)
- 1 tablespoon extra-virgin olive oil
- 1 plump garlic clove, minced
- 1 teaspoon chopped fresh thyme
- Salt and black pepper
- Soft butter, for the baking dish (or dishes)
- 5 large eggs
- 3 grams salt (1/2 teaspoon)
- 1 cup milk
- 50 grams dry bread crumbs (scant 2/3 cup)
- 85 grams Gruyere, grated (3/4 cup)
- 50 grams Parmesan, grated (about 1/2 cup)
- Black pepper
- Prepare the vegetables: Trim away bottoms of stems from broccoli rabe or baby broccoli, then remove greens and florets, keeping them separate from the stems.
- If stems are thicker than 1/2 inch, cut in half lengthwise.
- Bring a medium pot of water to a boil, salt generously and add stems.
- Blanch for 2 minutes, then add florets and leaves.
- Continue to blanch for another 3 minutes.
- Using a skimmer or a spider, transfer all the broccoli rabe or baby broccoli to a bowl of cold water, then drain.
- (If using broccoli rabe, take handfuls of the greens and squeeze out excess water.)
- Place on kitchen towels and allow to drain for a few more minutes, then chop fine.
- Heat olive oil over medium heat in a medium-size skillet.
- Add garlic and cook, stirring, until fragrant, 30 seconds to a minute.
- Add thyme and chopped vegetables.
- Stir over medium heat for about 1 minute, season to taste with salt and pepper, and remove from the heat.
- Make the timbale: Heat oven to 325 degrees.
- Generously butter a 1- or 1 1/2-quart souffle dish or ring mold, or six 1/2-cup ramekins.
- Set dish (or ramekins) in a baking pan.
- Beat eggs in a large bowl.
- Add salt.
- Bring milk to a bare simmer: You should see bubbles at the sides of the pan, but the surface of the milk should not break.
- Remove from heat and whisk into eggs.
- Stir in bread crumbs, cheeses and vegetable filling.
- Scrape into large souffle dish or ladle into smaller ramekins.
- Carefully pour enough hot water into baking pan to measure about 1 inch up the sides of the baking dish(es).
- Place pan in oven.
- Bake a large timbale for 40 to 45 minutes, small ramekins for 30 minutes, until just set.
- Turn off oven and prop oven door open.
- Let dish(es) sit in oven, leaving large timbale for 30 minutes to an hour, or small ramekins for 20 minutes.
- Remove from oven.
- To unmold, run a knife around the edge of the souffle dish or ramekins and reverse onto a plate or a platter.
- Serve warm or room temperature, surrounded with marinara sauce.
broccoli rabe, extravirgin olive oil, garlic, thyme, salt, butter, eggs, salt, milk, bread crumbs, gruyere, parmesan, black pepper
Taken from cooking.nytimes.com/recipes/1015854 (may not work)