Smoked Provolone with Broccoli Rabe Pesto
Have your deli or grocer slice a log of good quality smoked provolone into ½-inch thick rounds; they will be about 2 ounces each and should be the size of a sma
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Cooking tools:
- Food processor
- Stockpot
- Tongs
- Colander
- Grater
- Chef's knife
- Cutting board
- Bread knife
- Baking sheet
- Baking dish
- Mixing bowl
- Measuring spoon
- Spoon
- Plate
- Oven
- Stove
Ingredients
- 1 pound smoked provolone, cut into ½-inch thick rounds
- 1 recipe Broccoli Rabe Pesto (recipe follows)
- Loaf of rustic bread, sliced
- 1 cup lightly toasted pine nuts
- 1 pound broccoli rabe, blanched then rough chopped (use stems as well)
- 1 garlic clove, crushed
- 1 bunch parsley (leaves and stems, rough chopped)
- ¾ cup extra virgin olive oil
- ¾ cup grated asiago
- Juice of 1 lemon
- Salt
- pepper
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