Rabe, rabini, rappini, rapini: there are many names to this vegetable that derive from the proper Italian name “cime di rapa,” but it is also known as “broccoletti” in Rome or “friarelli” in Naples.
The flavor is sometimes a little bitter, but definitely intense and pleasurable. Sauteeing the rapini with garlic and olive oil makes a delicious side for any dish of meat or sausage.
2 lb (900 gr) rapini
3 – 4 tablespoons extra-virgin olive oil
2 garlic cloves, coarsely diced
crushed red pepper
cleaning the rapini
Separate the leaves.
Pull the tender leaves from the stems
Cut the base of the stems and pull away the skin.
Slice the stems. Place the rapini in fresh water, wash, and drain.
In a sauté pan place olive oil, garlic, and crushed red pepper. Turn heat to medium
When the oil is hot, transfer the rapini into the pan. Don’t allow the garlic to color
Cover and sauté for about 10 minutes.
Stir occasionally and remove when the rapini are tender. Serve hot or lukewarm.
Normally rapini have a mild bitter taste. To eliminate part of the bitterness blanch them briefly in boiling water before sauteing.