Broccoli Rabe, Ricotta & Ramp Sandwich

VegetablesSnacks/Bites
Written By Matthew

THIS SANDWICH IS PACKED WITH FLAVOR AND HEAT. THE RAMP BUTTER LENDS A PUNGENT GARLIC FLAVOR AND HERBY BALANCE, WITH THE BITTER BROCCOLI RABE, WHIPPED RICOTTA, CALABRIAN CHILIS AND SLICED ONION.

Active Time - 30 minutes

Yield - 6 servings

Ingredients

  • 1 fresh baguette or good quality bread
  • 1/4 batch ramp butter, room temp
  • 1 large bunch broccoli rabe, stems removed and cut into 1” pieces
  • 16oz fresh ricotta
  • 2tbsp heavy cream
  • 1 yellow or red onion, thinly sliced
  • Olive oil
  • Calabrian chili paste
  • Salt & pepper, to taste

Method

Heat a medium skillet over medium heat and add a few tbsp olive oil, enough to coat the bottom of the pan. Add the broccoli rabe and a large pinch of salt and toss to coat. Add a few tbsp of water and cover with a lid to steam. Cook covered, stirring every 3-4 minutes, until the broccoli rabe is tender and deeply green. Add 2-3 tbsp Calabrian chili paste and toss to evenly distribute, and set aside to cool.
Meanwhile, add the ricotta to a food processor with the cream and a pinch of salt. Whip on low until the ricotta is smooth and maintains its stiffness from the cream - about 8-10 minutes.
To assemble, slice the baguette in half and generously coat both sides in ramp butter. Add more Calabrian chili paste on one side, if desired. Add sliced onions to the bottom, followed by the broccoli rabe. On the top half, generously spread the whipped ricotta.
Slice into portions with a serrated knife, being careful not to put too much pressure and push out the ricotta.
Matthew
Next

Ramp Butter