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Rapini, also called broccoli rabe, is a green with a bitter bite that "can be toned down by making it compete for attention with other flavors: sweet, salt, sour, umami. Or with spice," says Junie D. Bitterness also varies from bunch to bunch, she adds. Many also find that briefly blanching it before further cooking can reduce bitterness.
Favorite hound takes on rapini:
• Pasta with sautéed rapini, spicy italian sausage, golden raisins, garlic, chicken broth, and pecorino.
• Rapini with anchovies, garlic, and chiles sautéed in olive oil. It can then be served as a side, used in soup, and tossed with pasta, a classic treatment. mbfant blanches the rapini in boiling water before sautéing, lifts it out, and then cooks the pasta in the same water.
• Sautéed with garlic and oil, topped with tomato sauce, and used as a sandwich filling.
Discuss: Rapini
Being Jap-Am, was raised on balancing flavors. To me, bitteness is another element to play with, in complement with the rest of the ingredients.
Agree with Polini about peeling stems of broccoli-type veg: Stringy-ness is not fun.
Italians are more tolerant of bitterness than they are of sweetness and we don't find rapini particularly bitter. We do blanch it in salted boiling water before chopping and sauteeing it, but what is just as important, and what most American cooks ignore, is peeling the stems before blanching. It's a tedious step but it is indispensable if you want to spare yourself the disagreebale chewiness of...+READ
Italians are more tolerant of bitterness than they are of sweetness and we don't find rapini particularly bitter. We do blanch it in salted boiling water before chopping and sauteeing it, but what is just as important, and what most American cooks ignore, is peeling the stems before blanching. It's a tedious step but it is indispensable if you want to spare yourself the disagreebale chewiness of unpeeled (and bitter) stems. Marcella-COLLAPSE