Broccoli rabe also known as rapini (rah-pee-nee) is part of Mediterranean diet. This leafy green is very common in the cuisines of southern Italy and because my husband is from the south of Italy and he loves the taste of them and if I want a happy husband,I have no choice to cook a dish with rapini at least once a week. Rapini has many spiked bright-green leaves that are crisp and surrounded with clusters of green buds resemble small heads of broccoli. The flavour of rapini has been described as bitter, nutty and mustard like. My husband enjoys the rapini in any way I can cook them and this recipe is one I cooked for him this evening.
INGREDIENTS (SERVER 6)
2 bunches of broccoli rabe (rapini)
1/2 cup of olive oil
3 garlic cloves, crushed
2 shallots, chopped
6 – 8 anchovies fillet
1 tablespoon of lemon zest
1 lemon freshly squeezed
1/2 teaspoon crushed red pepper flaked
50 g goat cheese
salt and freshly ground pepper to taste
500 g rigatoni
1/2 cup breadcrumbs
1/4 cup walnuts or pine nuts
Bring a large saucepan of salted water to boil. Add broccoli rabe for 1-2 minutes; drain and set aside.
Crash walnuts or pine nuts. In a small skillet over medium heat add walnuts or pine nuts and breadcrumbs.
Cook pasta in salted water according to directions. Make sure pasta is al dente. Drain pasta and add cooked pasta to skillet with broccoli rabe mixture and mix well. Add toasted bread crumbs mixture and crumbled goat cheese. Finish pasta plate with a drizzle of quality extra virgin olive oil.
This rapini recipe is my husband favourite, but there are many more recipes for me to share. Sauteing rapini with olive oil, garlic and pepperoncino (hot chili pepper flakes) and add some parmesan cheese and this fast and easy rapini recipe can be served with Italian sausages. Yummy!