Saturday, May 15, 2010

Mad for Rapini

This vegetable is still in season -- I got a lovely bunch at Bigg's just the other day.

If you think this Italian green is too bitter, the secret to making it less so is to blanch the chopped greens in boiling salted water for 3-4 minutes, drain, and then add to your saute pan with other ingredients.

The photos show:
Raw bunch of rapini, with those darling little broccoli flowers; Chopped rapini in one bowl (before blanching) and chopped mushrooms, red pepper, garlic and onion in another; The dish combined in the pan; The finished product, sprinkled with cheddar and mozzarella cheese.

After draining the greens, add them to a large skillet in which you have sauteed whatever other veggies you would like to add. I didn't have any on hand, but chopped fennel would have been a delicious partner, and chopped leeks would be swell, too. Add some vegetable or chicken broth (about a cup), salt and pepper and a little crushed red pepper flakes. In addition to topping with cheese, you also can add toasted pine nuts or other nuts. I love this stuff!

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