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Spicy Broccoli Rabe Butter

spicybutter-dish

Compound butters, flavored with anything from herbs to canned tuna to blue cheese to caviar, are traditionally used for antipasti. Broccoli rabe can be used to make a gutsier version ideal for an intriguing sandwich spread, or for a condiment for steak or a hamburger. A dollop on fish adds flavor and depth. Stir it into smashed potatoes for extra flavor. The idea is to create a buttery spread, not a pesto here, so follow the directions precisely for the ideal balance of butter and greens. Don’t be tempted to alter the quantities called for to utilize a whole bunch or an entire package of broccoli rabe. You will need much less; reserve the remaining greens for another recipe. And be sure to peel the broccoli rabe stems if using bunch broccoli for a creamy, not fibrous, texture to the butter.

Recipe by Julia della Croce
Julia is one of America’s foremost authorities on Italian cooking. She is a James Beard Award winning author and has written over 15 cookbooks.

Serves: Makes 1 c.
Prep: 10 mins
Cook: 0 mins
Total: 10 mins

Ingredients

  • 1/4 pound (1 stick) unsalted butter at room temperature but not too soft
  • 1/2 cup finely minced broccoli rabe stems, first peeled, and/or leaves
  • White part of 1 small scallion, finely minced
  • Plenty of powdered cayenne pepper or hot red pepper flakes
  • Fine sea salt to taste

Directions

spicybutter-ingredients

In a mortar or medium bowl, combine the butter, minced broccoli rabe leaves, scallion, and cayenne pepper or hot pepper flakes. Use a pestle or a sturdy wooden spoon to beat it until it is light and smooth. Season with the salt just before using.

spicybutter-beauty

COOK’S TIP: Broccoli rabe butter can be made up to 1 week in advance of using if covered and stored in a refrigerator. You can freeze it, covered, for up to 1 month. Season with the sea salt just before using.

Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

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