Positano The Amalfi Coast Cookbook: Travel Guide by Bellino Zwicke Daniel

Author:Bellino Zwicke, Daniel [Bellino Zwicke, Daniel]
Language: eng
Format: epub
Publisher: Broadway Fifth Press
Published: 2021-02-11T00:00:00+00:00

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BROCCOLI RABE

“Rapini”

They love to eat Broccoli Rabe all over Southern Italy, and the Amalfi Coast is no exception. Broccoli Rabe, called Rapini in Italy, is great to serve as a vegetable contorno with any meat, fish, or poultry dish, and many like to eat it on its own as an antipasto. You can also serve it as an antipast with one link of grilled sausage, which is a wonderful Rustic Antipasto item at that. Make it and enjoy.

Ingredients:

2 pounds Broccoli Rabe

10 tablespoons Italian Olive Oil

8 cloves Garlic, peeled and cut into 4 pieces each

½ teaspoon Red Pepper Flakes

¼ teaspoon each of Salt and Black Pepper

Wash the Broccoli Rabe in water. Cut off the bottom stems from each piece.

Boil 3 quarts of water in a large pot with 1 tablespoon Salt.

Add the Broccoli Rabe to the boiling water and cook to slightly tender, yet still firm. About 3 minutes.

Drain the Broccoli Rabe in a colander. Shake off excess water.

Add half the olive oil and half the Garlic to a large saute pan. Cook the garlic on low heat until it just starts to brown. Add the red pepper flakes and add half the broccoli rabe.

Sprinkle with half of the Salt & Black Pepper and cook on medium heat for 4-5 minutes as you stir the Broccoli.

Remove the Broccoli Rabe to a platter or large plate.

Add remaining Olive Oil and garlic to the pan and cook for 2 minutes. Add the remaining Broccoli Rabe and salt and Black Pepper to the pan and cook on medium heat for 4-5 minutes. Serve immediately.

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