The traditional recipe of broccoli rabe features a select few simple ingredients: oil, chilli, and a hint of garlic. You'll find all the ingredients you need in this jar—just open it, warm the contents in a pan for a few minutes, and the condiment for your orecchiette is ready. It's equally delicious on toasted bread.
Our broccoli rabe from the Galatina area in Salento, a native variety of Apulia. We begin planting in October and harvest them from February to March, picking the tenderest, greenest rapini in a progressive harvest. After blanching, we bottle them in oil, with no artificial preservatives. Just the way our grandmothers taught us, by hand.
