Bitter broccoli rabe is a great example of a vegetable that is transformed by heat. Its sharp edges soften, and its flavor mellows. When cooked simply with olive oil and salt, it becomes silky and tender, and its inherent sweetness comes to the fore, balancing out the bitter notes. I find it utterly addictive. Cooking it in the wood-fired oven speeds up the process considerably. At 550°F, it takes very little time for the vegetable to soften and caramelize. Cooking it in a covered vessel concentrates its juices and keeps everything underneath moist and delicious. The top gets crispy and crunchy, and even with the lid on, the flavor of smoke permeates the vegetables. It’s a perfect side dish for pizza, roasted chicken, or almost anything at all. And if you happen to have some olives marinated with citrus zest and rosemary, it’s never a bad thing to mix a few in and really take things to the next level. A good pantry will always serve you well.
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