Known for a hint of bitter, earthy flavour, Rapini is a beloved Italian side dish.
What Make This Special?
- Rapini is a nice change-up to some of our more traditional side vegetables.
- It is ready in minutes.
- It is a great vehicle to add some garlic and oil to a meal.
- It is very low-calorie, even counting the oil used for sautéeing.
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What Is Rapini?
Rapini looks like the ugly stepsister of broccoli, except - news flash- Rapini, or Broccoli Rabe as it is also known, is a member of the turnip family and not related to broccoli at all. They just happen to look somewhat similar.
How to Make It
Because rapini is known for its bitter, earthy flavour, the best practice is to blanch the Rapini for 1-2 minutes to alleviate the bitterness.
Then you sauté it with oil, garlic and pepper flakes.
How to Serve Rapini
I served it with this Chicken Saltimbocca and Carrot Orzo, and the combination was perfect!
Some people like it with a sprinkle of white vinegar over it as well.
You can cook it and add it, chopped, to pasta dishes, soups and casseroles.
Wine Pairing
You most likely will be pairing your wine with the main dish or sauce in your meal. But a Sauvignon Blanc or savoury Pinot Grigio would go well with the earthy flavour here.
FAQS
I am not aware of any recipes that do not recommend blanching.
Yes, you can eat the tender leaves. When prepping rapini, trim off a couple of inches of the bottom, heavier stalks
Not if you are hoping for them to taste the same. Broccoli Rabe is a bit of a misnomer in English. Rabe means turnip in Italian, and Rapini is from the turnip family. So, if you are just looking for a green vegetable substitute, you can use Rapini, but don't substitute it if you are looking to replace broccoli in a casserole or salad.
Rapini
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Save Print Pin FacebookIngredients
- 1 head rapini
- 2 cloves garlic slivered lengthwise
- 2 Tbsps olive oil
- red pepper flakes optional but recommended
Instructions
- Rinse Rapini head well and drain. Trim any tough stem ends. You can leave the tender stem parts and leaves. Heat a large pot of water to boiling over high heat.
- Add the rapini, return to a boil and cook 1-2 minutes.
- Drain in a colander and rinse in cold water.
- Heat oil in a large saucepan. Add the rapini, garlic and pepper flakes and stir to coat. When rapini is heated through transfer to a serving dish.
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