Best 2 Rapini And Garlic Recipes
Rapini, also known as broccoli rabe, is a leafy green vegetable with a slightly bitter taste and a crunchy texture. It is a popular ingredient in Italian cuisine and is often used in pasta dishes, soups, and salads. This article provides three delicious recipes that showcase the versatility of rapini: a classic sautéed rapini with garlic, a hearty rapini and sausage soup, and a refreshing rapini and potato salad. Whether you're looking for a quick and easy side dish or a flavorful main course, these recipes will surely satisfy your taste buds.
Let's cook with our recipes!
FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE
Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.
Provided by sophie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
- Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g
RAPINI AND GARLIC
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.
Tips:
- To save time, blanch the rapini ahead of time and store it in the refrigerator for up to 3 days.
- You can also roast the rapini in the oven. Preheat the oven to 400 degrees Fahrenheit and toss the rapini with olive oil, salt, and pepper. Roast for 15-20 minutes, or until the rapini is tender and slightly charred.
- If you don't have any garlic scapes on hand, you can substitute a clove of garlic minced.
- Rapini is a versatile vegetable that can be used in a variety of dishes. Try adding it to pasta, pizza, soup, or salad.
Conclusion:
Rapini and garlic is a classic Italian dish that is simple to make and full of flavor. The rapini is slightly bitter, while the garlic is sweet and savory. The two flavors complement each other perfectly. This dish is a great way to get your daily dose of vegetables and can be served as a side dish or main course.
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