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ISO: ISO Any good recipes for rapini? I bought some today - it looks like
- Thread starter dawnnys
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steve2-in-la
Well-known member
Saute it gently with some olive oil, crushed red pepper, minced garlic, S&P. It's tasty.
heather_in_sf
Well-known member
I can't find the recipe but here's what I do with it:
Blanch it first in boiling salted water and drain and rinse in cold water, then press with paper towels.
This is so much fun as the water turns the most incredible Dr. Suess green!
Then, if I can find that danged recipe, you saute like Steve2 suggests but then add penne and then ricotta cheese for a creamy pasta dish. I'll keep looking because it's super, I served it once to my former MIL (Italian) and she was really impressed. Whoo Hoo!
Anyway, if you think of it as a green and not a broccoli I think it works a lot better...
Blanch it first in boiling salted water and drain and rinse in cold water, then press with paper towels.
This is so much fun as the water turns the most incredible Dr. Suess green!
Then, if I can find that danged recipe, you saute like Steve2 suggests but then add penne and then ricotta cheese for a creamy pasta dish. I'll keep looking because it's super, I served it once to my former MIL (Italian) and she was really impressed. Whoo Hoo!
Anyway, if you think of it as a green and not a broccoli I think it works a lot better...
cynupstateny
Well-known member
My sister loves the bitter taste so she doesn't blanch first. I can do without the
bitterness so I blanch. Put a little olive oil in a pcn, toss in some chili flakes then the greens. I sometimes do a little pancetta before putting the greens in. Delicious!
bitterness so I blanch. Put a little olive oil in a pcn, toss in some chili flakes then the greens. I sometimes do a little pancetta before putting the greens in. Delicious!
Broccoli rabe...
Firstly make sure to cut the long hard stems off, remove larger old looking leaves, blanch as others have said for about 1 min, stop cooking in ice water. I then wrap in paper towels to absorb water and keep until ready to cook.
A popular dish is broccoli rabe and sausage. I use spicy itallian (use what you like) I remove from the casing (many people leave in casing and cook as chunks), brown well in a bit of olive oil when just about brown add lots of minced garlic, red pepper flakes, final addition is the broccoli rabe which I chop into more bite size pieces.(some leave as larger pieces) Don't over cook as rabe just needs to get hot! Traditionally you add pasta (orchetta) which you can cook in the broccoli rabe water. When the pasta is al dente add to sausage broccoli rabe pan adding some cooking liquid to make a bit of a sauce so not dry, toss and grate lots of parmasean cheese on top, serve.
Firstly make sure to cut the long hard stems off, remove larger old looking leaves, blanch as others have said for about 1 min, stop cooking in ice water. I then wrap in paper towels to absorb water and keep until ready to cook.
A popular dish is broccoli rabe and sausage. I use spicy itallian (use what you like) I remove from the casing (many people leave in casing and cook as chunks), brown well in a bit of olive oil when just about brown add lots of minced garlic, red pepper flakes, final addition is the broccoli rabe which I chop into more bite size pieces.(some leave as larger pieces) Don't over cook as rabe just needs to get hot! Traditionally you add pasta (orchetta) which you can cook in the broccoli rabe water. When the pasta is al dente add to sausage broccoli rabe pan adding some cooking liquid to make a bit of a sauce so not dry, toss and grate lots of parmasean cheese on top, serve.
It's good baked into rustic dough with some ricotta and lots of sea salt over top. I haven't
made a satisfactory stab at this but I"m still working at it. I have eaten some really excellent versions, done as individual servings, quite flat, a bit like a calzone.
This one looks really good, wihtout or with the sausage...and I love the old mixer.
http://www.leitesculinaria.com/recipes/pdfs/calzone.pdf
made a satisfactory stab at this but I"m still working at it. I have eaten some really excellent versions, done as individual servings, quite flat, a bit like a calzone.
This one looks really good, wihtout or with the sausage...and I love the old mixer.
http://www.leitesculinaria.com/recipes/pdfs/calzone.pdf