Broccoletti Ripassati
Sautéed Rapini
Sautéed Rapini
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.
sauteing the rapini
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 will have a mild bitter taste. To eliminate part of the bitterness blanch them briefly in boiling water before sauteing.
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.
sauteing the rapini
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 will have a mild bitter taste. To eliminate part of the bitterness blanch them briefly in boiling water before sauteing.