Recipe by Gina Farina
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 ;-)
Directions See How It's Made
- 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.
- 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.
- Best served if hot or room temperature.