Roasted Broccoli Rabe and White Beans With Burrata Recipe (2024)

I made this as written except substituted frozen broccoli for the rabe. It was really good. Needed to roast a bit longer than the instructions, and roasted the broccoli alone for 20 minutes prior to adding beans.

Delicious as made. Recommend eating the day made, flavors melded together in an unpleasant way as leftovers

Delicious dish! I love the combo of flavors. This was my first time cooking broccoli rabe. I didn’t realize most of the stems should be cut away. There is a helpful video for roasted broccoli rabe where Melissa Clark shows the proper way to prep it.

To cut the bitterness from the rabe, remove the FLOWERING HEADS.

Tiny bits of buratta were $10 at the only store that has it around here. Like $50 a pound. I’m going to try some luscious feta I have on hand. It’s creamy.

Broccoli and Broccoli Rabe are not at all similar in flavor. Broccoli Rabe is an absolute favorite! The bitterness is what makes it special

burrata did not add anything. loved the smoked paparika coated beans with the broccoli rabe - would chop rabe into bite size pieces.

I made this as written and really wanted to love it, but in the end my husband summed it up best by asking: "Was this one of the recipes they had the AI generate?" It's got great elements, just didn't come together into one dish (at least in our estimation).

Was looking for a good use for leftover cooked Rancho Gordo Marcella beans (a lovely white bean btw). We had 2 bunches of broccolini, but no burrata, so subbed in a soft goat cheese and only had 1 orange. Followed the rest of the instructions, with a hi quality smoked paprika. Delicious! Big hit with teen daughter and vegan hubs. Everyone loved the orange in it even, which I was a little unsure of. Will def make again.

Easy to make vegan with homemade cashew ricotta. Delicious!

Delicious combination of flavors, and easy too. I made it as written.

I love broccoli rabe. I would rather save it and the burrata for pizza or a quesadilla. Not impressed with this at all.

We don't typically have broccoli rabe in my region, but we DO have collard greens. I roasted them whole the first time I made this, then cut them to bite-size the second time and followed the rest of the recipe as written with great results. The baked greens develop the crunch of roasted brussels sprouts.

We agreed it’s a keeper, although the smoked paprika seemed out of place (and I love paprika).

Tried this on a lark although I was unsure of the inclusion of burrata. Quick, simple, inexpensive, and infinitely riffable, this has quickly become a staple for weeknight meals! I particularly enjoy adding some freshly squeezed lemon juice in addition to the orange juice as a final flourish.

I thought the dish came together well. I made a few subs out of necessity. I used broccoli flowerets and mandarins (probably sweeter). The burrata was a nice change and seemed to elevate the dish and the smoked paprika really added an interesting flavor. I served this for 6 women who loved it and I will make it again, hopefully as written.

Made with kale because that’s what I had, but it was still delicious. Served over red quinoa for extra substance. I was nervous but it worked really really well, the nuttiness was a nice added dimension. I might double the beans next time.

Made this and I added fennel, it was so delicious.

Everyone in my family loved this. I doubled it (as I do with all NYT recipes for 4 so we have enough for 2 adults, 2 hungry teenagers, and leftovers), and used half broccolini, half broccoli, and added some shredded kale. Otherwise made as written. Really delicious!

I thought I was going to love this, but it just didn't work for me, my husband or my friend. Each element was fine, but there was no synergy. In particular the oranges (fresh from our tree) seemed like an odd afterthought.

Made this last night. It was delicious. I chopped the greens into smaller pieces. Used mozzarella which was a bit bland.- Will try feta next time. 20 minutes and it was perfect cooked. C

What to do with the oranges here is confusing. Do I peel them, or not?

Recipe sounds intriguing but Broccoli Rabe “halved crosswise “??

What are you supposed to do with the burrata or other cheese? Cut into a certain size of chunks or slices? Add room tempurate cheese at the end? On top of the other ingredients The recipe is silent on this.

A participant here suggested watching Melissa Clark's video for how to roast broccoli rabe to help understand what is meant in this recipe by the prep instruction "tough ends removed, halved crosswise". I agree some will find the video useful. Here's a link to it. https://www.youtube.com/watch?v=0-msUQTsx-M My choice for citrus here is Cara Cara oranges. And since I have it on hand, I'll use Bellwether basket ricotta (which is SO good) instead of burrata.

Made it with purple broccolini, mandarins and ricotta. Delish. It may be even better with broccoli rabe, but this was delightful and fast.