{"id":588,"date":"2017-02-13T09:49:16","date_gmt":"2017-02-13T16:49:16","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=588"},"modified":"2026-09-02T10:59:21","modified_gmt":"2026-09-02T17:59:21","slug":"rapini-olive-oil-recipe","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/02\/13\/rapini-olive-oil-recipe\/","title":{"rendered":"Rapini with Olive Oil, Garlic, and Red Pepper"},"content":{"rendered":"

February 13, 2017<\/span><\/p>\n

On the whole, Italians like bitter greens.\u00a0 In fact, Italians like bitter flavors in general.\u00a0 For example, consider classic Italian digestifs of Fernet Branca and Ferrochina Bissleri.\u00a0 Less bitter drinks include Cynar.<\/p>\n

Rapini is a bitter green.\u00a0 As with many foods, names vary.\u00a0 Rapini can also be called Broccoli Raab, Broccoli Rabe, and Cime di Rape.\u00a0 While some authorities say that Broccolini and Baby Broccoli are also Rapini, I have found that in American markets, these greens are usually less bitter than Rapini.\u00a0 I suspect that a different variety of green is marketed under these names in the US.<\/p>\n

Greens with olive oil, garlic and red pepper is a classic combination.\u00a0 With the addition of some anchovies, it makes a wonderful sauce for pasta, especially orecchiette.<\/p>\n

In 1989 I moved to Chicago to assume the position of Medical Director of\u00a0 Chicago-Read Mental Health Center.\u00a0 At the time, it was the second busiest psychiatric facility in the country.\u00a0 (Only New York City had a busier psychiatric facility.)\u00a0 The hospital was on the northwest side of Chicago close to both Italian and Polish neighborhoods so lunches with co-workers were always gastronomically rewarding.<\/p>\n

I remember one lunch, early on in my tenure as Medical Director, at a nearby Italian restaurant.\u00a0 The executive leadership team when out.\u00a0 I ordered Rapini with Garlic and Oil\u00a0for my antipasto.\u00a0 What I got was an Italian-American sized portion of greens in a garlicky, surprisingly spicy broth with lots of bread on the side.<\/p>\n

It was glorious.<\/p>\n

This version is more restrained.\u00a0 It is what we serve at home.\u00a0 However, feel free to amp it up with more olive oil, garlic and red pepper if you’d like.\u00a0 You can also leave a little more liquid in the dish to sop up with bread, if you\u2019d like.

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Rapini with Olive Oil, Garlic, and Red Pepper<\/h2>\n
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This dish can be made with Rapini, Broccoli Rabe, Cime di Rape, Broccolini, or Baby Broccoli. In the United States, Broccolini and Baby Broccoli seem to be less bitter than Rapini. Which to use is personal taste. It doesn\u2019t take long to cook the greens in the boiling water. It is best to undercook them rather than overcook them as they get a second pass at the heat and can be cooked more if needed. Once the rapini are in the serving bowl I like to douse them with a few tablespoons of spicy extra-virgin olive oil for flavor. Heating olive oil tends to dull its flavor so it is almost always a good idea to add an extra bit of uncooked oil at the end.<\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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