How about pizza topping?
This worked well as a white pizza (no tomato sauce) as the oil and garlic in the rabbe kept the base from drying out. I also used an assortment of cheese (cheddar, Swiss, Parmesan, and Provolone), sliced red bell pepper, and a sourdough crust. All told, there was maybe half a cup of rabbe and garlic in the cooking oil-more than enough for topping two pizzas (a little goes a long way).
2 comments:
Here in California we discard those silly leaves of the broccoli. EAT THEM? Ha! Pff. Oh you East coasters.
Ha, ha.
You wouldn't believe how many times I get stopped in the produce department and asked what to do with them. I should start carrying recipe cards.
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