Instructions: Bring 6 quarts water to boil. Set up an ice bath with 4 cups water and 4 cups ice in a large mixing bowl.

Submerge broccoli rabe in boiling water and cook 3 minutes until bright-green and fork tender. Remove from boiling water and plunge into ice bath and allow to cool (about 5 minutes). Remove rabe from ice bath and drain well. Remove florets and cut remaining stalks into 1/2-inch pieces. Place in mixing bowl and add garlic, 4 tablespoons extra-virgin olive oil, red wine vinegar and crumbled dried oregano. Season with salt and pepper and set aside.

In a blender, mix 2 tablespoons black pepper, fresh oregano and a half cup extra-virgin olive oil until smooth and dark green. When ready to serve guests, toast bread on both sides over the grill. Spoon 2 tablespoons broccoli rabe over each piece of bread and drizzle with 1/2 teaspoon black pepper-oregano oil. Shave a piece of crotonese over with a peeler and serve still warm.

This recipe yields 4 servings.

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