Recipes

Preheat grill to high. Char bread on both sides and reserve. In a Cuisinart or with a mortar and pestle, process garlic and anchovy until smooth. Add tomato and crush until coarse. Add butter and combine. Salt and pepper to taste. Heat a large straight sided pan to medium high. Add a small amount of olive oil and broccoli rabe tops. Cook, tossing regularly, until crisp and lightly browned. Remove from pan and set aside. Fill a medium saucepan with two inches of water. Add 1/3 cup vinegar and generous pinch of salt. Turn heat to medium and bring to a very low simmer. Crack egg into a low dish and set aside. Using the handle of a spoon, swirl water in a circular motion until a small whirlpool forms in center of pan. Bring dish with egg as close to whirlpool as possible and quickly (this should be one fluid motion) drop egg into water. Let egg cook for 3-5 minutes until it begins to float. Once egg floats, remove with a slotted spoon and drain on a paper towel. To serve brush crostini with a generous amount of butter, a small handful of rabe, and 1/4- 1/2 of a poached egg.