Liren Baker is a New York local who grasped life in California when she moved to San Francisco in 2000. With a foundation in showcasing research and a Master's certificate in clinical brain research, she discovered her enthusiasm for nourishment excessively overpowering.
Inundating herself in the Bay Area's dynamic culinary culture, Liren is the nourishment picture taker, author and maker of the nourishment blog, Kitchen Confidante, propelled in 2010, where she shares occasional plans that are roused by her life in California, the kinds of her legacy, and her movements.
- 2 tablespoons extra virgin olive oil, divided
- 1 bunch broccoli rabe, stems trimmed
- 2 cloves garlic, minced
- Kosher salt
- 1/4 teaspoon red pepper flakes
- 1 teaspoon balsamic vinegar
- 4 ounces prosciutto, thinly sliced
- 4 ounces pecorino cheese, thinly sliced
- 8 thick slices hearty bread (such as Pain Pauline, sourdough, etc.)
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli rabe and
- garlic, and season with salt and pepper flakes. Cook until wilted, turning occasionally. Stir in
- the balsamic vinegar, toss to coat, and set aside.
- Wipe out the skillet and add the prosciutto to the pan, working in batches if necessary. Crisp
- the prosciutto on both sides and set aside.
- Brush remaining olive oil on the slices of bread on both sides. Build the sandwiches by layering
- with cheese, broccoli rabe, and prosciutto. Add the sandwiches to the skillet, working
- in batches if necessary. Cover and toast for about 2-3 minutes or until the bread is golden
- brown. Flip the sandwiches and toast the other side, about 2-3 minutes or until golden
- brown.
- Serve immediately.
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