Our absolute favorite pizzeria in San Francisco has to be Pizzeria Delfina. And our absolutely favorite white pizza at Delfina is the broccoli rabe pizza- fresh mozzarella and parmesan topped with broccoli rabe sauted with garlic and red chili flakes and oil cured black olives. There is something wonderful about the combination of bitter, intense broccoli rabe and salty oil cured olives.
The best thing about powerfully flavorful broccoli rabe is that it is also intensely packed with sulforophanes and indoles, Vitamin K, A and C, folate, potassium, fiber and calcium.
I recently got a bunch of spigarello, a type of heirloom broccoli rabe, in my CSA box. Spigarello has a deep blue green color, similar to Tuscan kale, and far less bitter than broccoli rabe, almost sweet in flavor. It is considered the "granddaddy" of broccoli rabe and is a California
I prepared the spigarello in a similar manner as broccoli rabe: tough stems removed, quickly blanched the leaves for 2 minutes in boiling water, drained the leaves in a colander and sauteed it in olive oil with shallot, garlic and crushed red pepper for about 5 minutes, seasoning with salt and pepper.
I used about half of the sauteed spigarello for our version of a broccoli rabe pizza and tossed the rest with cannellini beans for a quick (and healthy) lunch.
For the pizza, we turned to our favorite pizza dough recipe, stretched it into a 12" round, and parcooked it in a hot cast iron pan. We mixed fresh mozzarella, parmesan, salt and pepper in a small bowl, sprinkled the parcooked crust with the cheese mixture, topped with sauteed broccoli rabe and split oil cured olives and placed it under the broiler for about 5 minutes.
It was absolutely amazing and tasted very similar to Delfina's- minus the bitterness of typical broccoli rabe. Although we do love Mario Batali's pizza dough recipe, next time we are going to try Delfina's pizza dough recipe.