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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Rapini with Garlic and Red Pepper

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Rapini with Garlic and Red Pepper Empty Rapini with Garlic and Red Pepper

    Post by Lobo Sun 24 Jan 2016, 1:51 am

    Rapini with Garlic and Red Pepper Img74l
    Rapini with Garlic and Red Pepper
    Rapini with Garlic and Red Pepper Translucent
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    Prep Time: 2 minutes
    Cook Time: 5 minutes
    Servings: 2
    The vegetable side dishes of Italy known as contorni change with the seasons and are typically served alongside the meat-based main course. Here, we feature a recipe for rapini, also called broccoli rabe. A relative of common broccoli, this bright green vegetable has a mild, pleasantly bitter taste with overtones of sweet mustard. It's prepared simply in the Italian style-sautéed in olive oil and seasoned with garlic and red pepper flakes. Serve alongside our Florentine Steak.






    • 23

    Ingredients:


    • Salt and freshly ground black pepper, to taste
    • 1 bunch rapini
    • 2 Tbs. olive oil
    • 2 to 4 garlic cloves, thinly sliced
    • 1/8 to 1/4 tsp. crushed red pepper flakes

    Related Recipes


    Rapini with Garlic and Red Pepper Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Have a large bowl of ice water ready. Bring a large pot of water to a boil over high heat. Salt the water generously. Add the rapini and cook for 2 minutes. Using tongs, transfer the rapini to the ice water and let cool, then drain well in a colander.

    In a large nonstick sauteuse or sauté pan over medium-high heat, warm the olive oil. Add the garlic and sauté until golden brown, 45 to 60 seconds. Add the red pepper flakes and cook until fragrant, about 20 seconds. Add the rapini and cook until heated through, 1 to 2 minutes. Season with salt and black pepper and serve immediately. Serves 2.
    Williams-Sonoma Kitchen.
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