Mario's Crostini

Here are two crostini toppings I really like and rely on when cooking for others. Both are based on recipes found in Simple Italian Food by Mario Batali.

Broccoli Rabe Crostini with Crotonese

ingredients:
- broccoli rabe
- garlic
- olive oil
- red wine vinegar
- fresh oregano (dried is OK)
- salt and pepper
- crotonese

Broccoli photo credit: CooksThesaurus

(Mario's recipe calls for topping off these crostini with black pepper-fresh oregano oil. To avoid the trouble of making it (you need a blender), I instead mix in fresh oregano with the other stuff.)

instructions:
1. trim stems from rabe and add to boiling water for about 3 mins. - until bright green
2. remove rabe into cold water and allow to cool for about 5 mins.
3. drain rabe well, them cut into 1/2 inch pieces; squeeze out excess water
4. add rabe into a bowl with very thinly sliced garlic cloves, olive oil, vinegar, oregano, salt and pepper.
5. let the mixture sit for a bit
6. spoon some onto toasted slices of good italian bread
7. drizzle on a little oil, and top with a very thin piece of crotonese

Eat.


Melanzane al Fungo (Eggplant, Mushroom-Style)

ingredients:
- olive oil
- 1 medium red onion
- garlic
- 4 medium eggplants
- salt and pepper
- 1/2 cup of parsley (i like a little more)

eggplant photo credit: tastefulgarden.com

instructions:
1. heat olive oil in a saute pan
2. add diced onion - lightly brown and soften
3. add thinly sliced garlic - lightly brown and soften, too
4. add eggplant cut into half-moons or triangluar shapes - cook until golden brown and soft
5. remove from heat, season with salt and pepper
6. let cool down a bit, then add chopped parsley and mix well
7. spoon some onto toasted slices of good italian bread

Eat.