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BROCCOLETTI
RIPASSATI
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Sautéed Rapini

2 lb (900 gr) rapini

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 will have a mild bitter taste. To eliminate part of the bitterness drop them briefly in boiling water before sauteing.