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1
Trim the broccoli rabe into long stalks, removing the bottom 2 inches and leaving the leaves attached.
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2
Bring 6 quarts of water to a boil.
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3
Meanwhile, place a 12- to 14-inch saute pan over medium-low heat and add the olive oil.
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4
Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant.
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5
While the garlic and anchovies cook, plunge the broccoli rabe into the boiling water and cook for 1 minute.
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6
Drain the broccoli rabe well and add it to the pan with the garlic and anchovies.
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7
Cook over low heat for 10 to 12 minutes, until tender but still holding its shape.
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8
Remove from heat and season aggressively with pepper and timidly with salt.
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9
Serve hot or at room temperature sprinkled with the bread crumbs.
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10
Whenever anchovies are called for in my recipes, the quantity is given as a number of fillets preferably taken from fresh anchovies you have marinated yourself (see Alici Marinati), which yield two fillets each.
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11
If prepackaged anchovies must be used, however, be aware that they come in one acceptable and one despicable form.
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12
Salt-packed anchovies that come in a 1- or 2-kilo can are available in Italian delis and are sold whole.
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13
Order them by the quarter-pound, take them home, soak them in either water or milk, then remove the fillets.
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14
Least desirable are the tiny cans of salty prefilleted anchovies packed in oil.
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15
This is not to say all brands of canned fillets are not very good, but most aren't, so use one of the other types if you can.
