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Sautéed Rapini
Broccoletti Ripassati
How to Make Sautéed Rapini Recipe
2 lb (900 gr) rapini
3 - 4 tablespoons extra-virgin olive oil
2 garlic cloves, coarsely diced
crushed red pepper
Separate the leaves.
cleaning the rapini
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.
When the oil is hot, transfer the rapini into the pan. Don’t allow the garlic to color.
In a sauté pan place olive oil, garlic, and crushed red pepper. Turn heat to medium.
Cover and sauté for about 10 minutes.
Stir occasionally and remove when the rapini are tender. Serve hot or lukewarm.
sauteing the rapini
Normally rapini have a mild bitter taste. To eliminate part of the bitterness blanch them briefly in boiling water before sauteing.

Side Courses >> Sauteed Rappini

Rabe, rabini, rappini, rapini: there are many names to this vegetable that derive from the proper Italian name “cime di rapa”, also know as “broccoletti” in Rome or “friarelli” in Naples.

The flavor is sometimes a little bitter, but definitely intense and pleasurable. Sauteing the rapini with garlic and olive oil makes a delicious side for any dish of meat and sausage.