Tuesday, May 31, 2016

Broccoli Rapini

     Italian Style Sautéed Rapini!
     Broccoli Rapini (Broccoli Rabe) has a bit stronger flavor than regular broccoli.  The Broccoli Rapini stalks, leaves and small florets are cooked and served intact.  Only the tips of the stalks should be trimmed.  Thick Broccoli Rapini stalks can be split lengthwise.
     Today's recipe is a standard Italian way of cooking Broccoli Rapine.  Garlic and olive oil enhances the strong Rapini flavor.  Broccoli Rapini can be served as a vegetable on its own.  Rapini can also be served with bread or pasta for a light lunch.

     Broccoli Rapini:
     This recipe yields 1 generous portion.
     Step 1:  Wash and clean 10 to 14 rapini stalks under cold running water.  (A fair portion is.)
     Trim the end of the stalks and split any thick rapini lengthwise.
     Step 2:  Heat a sauté pan over medium heat.
     Add 2 tablespoons of pomace olive oil.
     Add 2 to 3 thin sliced garlic cloves.
     Sauté till the garlic turns a golden color.
     Step 3:  Add the broccoli rapini.
     Sauté and toss the rapini till it starts to wilt and become tender.
     Step 4:  Add 1/2  cup of chicken broth.
     Add sea salt and black pepper to taste.
     Step 5:  Rapidly simmer and reduce till almost all of the liquid has evaporated and the rapini is al dente.
     Step 6:  Remove the pan from the heat.
     Add 1/2 tablespoon of virgin olive oil.
     Toss the ingredients together.
     Step 7:  Place the rapini on a plate.
     Spoon the remaining garlic oil sauce from the pan over the rapini.  (Or spoon the garlic olive oil sauce over an accompanying portion of pasta!)
     Serve with Italian bread on the side.

     Italian Broccoli Rapini has a very satisfying flavor!  

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