Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Nonna's Broccoli Rapini, Italian "salad Style" Recipe
    Lost? Site Map

    Nonna's Broccoli Rapini, Italian "salad Style"

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Gina Farina's Note:

    My southern Italian family would eat platters of this, especially to accompany fish (like boiled shrimp or broiled sea fish). You can eat all you want and never feel guilty, just feel healthy! The buds should not be yellow or the rapini is too old. Nor should it be the least bit wilted. It keeps well in the fridge, and I make giant batches and eat it with my lunch as my side salad. It shouldn't be stringy when cooked, but it should be somewhat bitter, and that's what we LOVE ;-)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Rinse the rapini and trim off at least 1 inch of the bottom stalk. In a dutch oven pot, fill with about 3-4 inches of water. When water boils, add 1 teaspoon of salt and then the rapini. Cook just until the fork goes into the stem, but do not over cook. Drain.
    2. 2
      Arrange the cooked rapini on a platter. Squeeze liberal amounts of fresh lemon juice and drizzle with EVOO. Add salt and pepper to taste, chili flakes optional.
    3. 3
      Best served if hot or room temperature.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on July 01, 2010


      Perfect! We really enjoyed this. The lemon was a nice change, thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Nonna's Broccoli Rapini, Italian "salad Style"

    Serving Size: 1 (2 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 0.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites