Rapini
Rapini’s bitterness means it’s a perfect accompaniment to rich meats. The rapini in Europe differs from American broccoli rabe in that it is more bitter and far leafier. They are interchangeable, though, in how you prepare them. Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Rapini (Broccoli Rabe)
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
8 ounces (227 grams) rapini or broccoli rabe, trimmed
2 tablespoons (30 milliliters) olive oil, divided
3 cloves garlic, thinly sliced
½ teaspoon (2.5 milliliters) coarse salt
½ teaspoon (2.5 milliliters) red pepper flakes
½ lemon
Directions
Preheat oven to 400* F (204° F).
Bring a pot of water to a boil and add salt and trimmed broccoli rabe. Blanch for 45 seconds. Drain under cold water.
Place half the oil in a shallow baking dish just big enough to hold the rapini. Add drained rapini, garlic, salt, red pepper flakes, and remaining olive oil. Place in the oven and roast for 15 minutes.
Slice lemon into four pieces. Plate rapini with a lemon slice and serve.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.