Charred Broccoli Rabe With Ajo Blanco Sauce Recipe (2024)

Also, in response to the suggestion that only people with “true anaphylactic reactions” to gluten should need to be accommodated—that’s simply not true. I have celiac, and my reaction to gluten isn’t anaphylaxis but brain fog, joint pain, and damage to my intestine that causes malabsorption of vitamins and minerals. Others with celiac or gluten intolerance may suffer severe gi symptoms. “A little” gluten is too much gluten for people like me or those with gluten intolerance. Please believe us.

Instead of interrogating your guest about a personal problem, simply honor requests to avoid gluten. It's not difficult.

I haven't cooked this yet, but when I do I will do my usual substitution of broccolini for some of the rabe so that the bitterness is tempered and my child will eat it. Will come back once I do the cooking.

For a gluten free version, which I would make myself as I have celiac, I would use Schar’s baguette. It would work perfectly and no one will know it’s not a wheat bread.Another baguette I love and my non celiac guests love, too, is made by Against the Grain. I heat up the whole baguette for around 8 minutes at 400°F then slice or toast slices before serving. I’m telling you, your wheat-eating family & guests will gobble it up. But I think Schar’s is better for this particular recipe.

I've tried many GF recipes/flours, can never truly get to GF bread that is like wheat bread. Some GF bread is delicious, but not a one-to-one for non-GF bread. Ezekiel bread (FoodForLife) at Trader Joes is good, there is a KETO bread at Aldi's (may want try to toast them first). GF Panko Bread Crumbs may work too. You may have to experiment. ...so happy when folks work to balance their menu to include everyone. Most people who are GF don't constantly want to be called out as "the problem child".

This is delicious. Recommend cutting the rapini in thirds before blanching. It will make it much easier to eat. It’s very rich.

This recipe is solid. I didn’t have cashews in the house so I used almonds. I also added some tahini to the purée as it was kind of lacking… tahini made a big difference. I couldn’t really get the texture of the pure right either, but the flavor was on point. I served this as a side with a ribeye steak and cooked the broccoli rabe in the pan with the beef fat while the steak was resting. It was absolutely delicious.

Am I the only person who ended up with a gluey mess instead of ajo blanco? What did I do wrong 😭

Used almonds instead of cashews. The lemon was a hit. Mellow garlic flavor.

I found the Ajo sauce a bit underwhelming. I might try roasting the garlic instead of boiling

Cooked as written. The ajo blanco sauce is overwhelmed by cashews--there's no ajo flavor to speak of. All of the nuts also make the sauce anything but blanco....rather more of an unappetizing barfy-tan. Last, despite using both a high-powered blender and an immersion blender, the sauce's consistency was not smooth, which added to its poor appearance and made for an unappealing mouth feel.

thank you for the gluten free comments! i have had a similar dish made w potato. and generally like Udi’s GF bread and find trader joe’s while economical, too sweet.

Three pounds of rabe is way too much for 4 servings!

Celiac disease isn’t an allergy to wheat or gluten. It is an autoimmune inflammatory disorder in which the body is unable to break down the polypeptides found in gluten-containing grains and their products.

Family loves broccoli rab so I make it often. Not necessary to blanch it. Why waste a pot which you have to wash? Cut lower tough stem then chop slice whichever way you like ( we live it chopped up into bite size pieces ) and throw into hot sizzling oil have a splatter screen nearby …toss around w salt red pepper flakes, silk chili etc . sometimes I ad. butter because we live butter.

All cashews, as in a cashew cream, could be subbed for the small amount of bread it’s no problem!

For a gluten free version, which I would make myself as I have celiac, I would use Schar’s baguette. It would work perfectly and no one will know it’s not a wheat bread.Another baguette I love and my non celiac guests love, too, is made by Against the Grain. I heat up the whole baguette for around 8 minutes at 400°F then slice or toast slices before serving. I’m telling you, your wheat-eating family & guests will gobble it up. But I think Schar’s is better for this particular recipe.

Also, in response to the suggestion that only people with “true anaphylactic reactions” to gluten should need to be accommodated—that’s simply not true. I have celiac, and my reaction to gluten isn’t anaphylaxis but brain fog, joint pain, and damage to my intestine that causes malabsorption of vitamins and minerals. Others with celiac or gluten intolerance may suffer severe gi symptoms. “A little” gluten is too much gluten for people like me or those with gluten intolerance. Please believe us.

I am so excited for this—I eat broccoli rabe at least once a week! **This would go great alongside a Spanish tortilla.**I am not GF but second the use of Ezekiel bread (the GF version) as an option—just discovered the brand sold @ TJ’s makes sprouted pasta & must hunt some down!!

To the person looking for a gf version, how about cooked potatoes? I know some people add these to toum, even though it’s not traditional.

For the gluten free version, the 1.5 oz of bread isn’t much. Check with your guest and discern the extent of gluten allergic they are. They could do without the sauce or have a tiny smear for the effect. This would work for anybody except those with a true anaphylactic reaction to gluten.