RSS Feed

Rapini Marinade Salad

Rapini served with Strawberry Goat Cheese Crostini

Rapini served with Strawberry Goat Cheese Crostini


Fresh Rapini/Broccoli Rabe

Fresh Rapini/Broccoli Rabe


Bright green rapini with garlic slices

Bright green rapini with garlic slices

Rapini Marinade Salad

1 bunch Rapini/Broccoli Rabe

4 large cloves garlic, peeled and sliced thin

1 Tablespoon olive oil

1-2 Tablespoons thick aged balsamic vinegar

Sheeps milk cheese, shavings, optional

Crusty bread, optional

  • Prepare a large container of ice and water and set aside.
  • Cut off any discolored stem ends and wash rapini in water.
  • Bring a large pot of water to a boil and drop rapini in.
  • Keep rapini in the hot water for 1 minute (blanch). Drain immediately and place rappini in ice water bath. Rapini should be crisp tender and bright green color.
  • After rapini is chilled, drain well and wrap in paper towels to soak up extra water.
  • Place in a container and toss in garlic. Drizzle lightly with olive oil.
  • Toss, cover and refrigerate.
  • May be served as long stalks or cut into 2 inch pieces. Serve cold or room temperature
  • Also may be served on a slice of toasted crusty bread. Drizzle balsamic. Top with large shavings of sheeps milk cheese.
Advertisements

One response »

  1. I have read a few excellent stuff here. Certainly price bookmarking for revisiting.
    I surprise how much attempt you place to create one of these fantastic informative web site.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: