While the meatball mix remains in the refrigerator, you can prepare the broccoli rabe.
Bring a big pot of salted water to a boil. Cut half an inch off the bottom part of the broccoli rabe’s stems and as soon as the water is boiling include it to the pot.
In the meantime, in a tidy bowl, prepare an ice bath. Prepare the broccoli rabe for 4-5 minutes. You can take among the water to inspect if they are prepared effectively. They require to be intense green and you desire the stem to still be crispy.
When all set relocation them to the water bath to stop the cooking procedure and keep the intense color.
Drain them effectively: initially in a colander, then in a cooking sheet lined with a cooking area towel.
To prepare the spices for the broccoli rabe, carefully slice the shallots and the garlic.
Take a big sauté pan, do not turn on the heat yet, include 2 tablespoons of olive oil, shallots, garlic and anchovies. You can include the anchovies without slicing them as they sort of disintegrate while they are cooking.
Turn on the heat on medium-low and cook for 6-8 minutes. Do not let the veggies caramelize, you wish to gradually sweat them to highlight the sweet taste. You might pass the broccoli rabe on an extremely hot grill pan or flat top to provide some additional taste from the grill marks, however it is optional.
Now, slice them in a number of inch pieces and include them to the garlic/shallots pan to blend all those tasty tastes together. Reserve.
