how to cook broccoli rabe | Broccoli Rapini | cooking broccoli rapini | Rapini

how to cook broccoli rabe | how to cook broccoli rabe | Broccoli Rapini | cooking broccoli rapini
Rapini or broccoli rabe is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head.
Rapini is known for its slightly bitter taste, and is particularly associated with Mediterranean cuisine.
Rapini may be sautéed[ or braised with olive oil and garlic, and sometimes chili pepper and anchovy. It may be used as an ingredient in soup, served with orecchiette, other pasta, or pan-fried sausage. Rapini is sometimes (but not always) blanched before being cooked further.
Broccoli rabe is the common name for the vegetable rapini, a close relative of the turnip, which closely resembles broccoli and broccolini. Particularly dense in Vitamin A (one serving is nearly 20% of the daily value), the vegetable is commonly used in Italian, Italian-American, and other cuisine.
In the United States, rapini is popular in Italian-American kitchens. It can be a component of pasta dishes, especially when accompanied by Italian sausage made with fennel.
Please comment down below let me know your version or if you too enjoy Rapini. Broccoli Rabe as a side dish or as entree.
ENJOY!- Buon Appetito #ItalianDinnerRecipes #AChefCalledRhonda

[@Celtickok1]

I am so glad I found you. Irish girl making them for Italian room mates approval. Success because of you!

[@rosavardatsikos1957]

Can you see that? Yes .

[@nancymontalbano8622]

So informative! Great presentation 👏 👌

[@AChefCalledRhonda]

Grazie! Enjoy

[@pamelaban15]

It was introduced to my country by Chinese. I always thought it was an Asian vegetable but now I learn it is from Italy and called Rabini .

[@carmenpeters728]

hi. thanks for the recipe...extra credit for the anchovy!

[@lupechacon-florez7520]

Love your teaching style Rhonda. I am making this as I'm watching your tutorial. Good memories with Yaya.

[@AChefCalledRhonda]

Grazie Mile. Many Thanks. Hugs Rhonda

[@tonyb2481]

Looks great Rhonda. My family makes these often, though I have never had them with anchovies. This recipe will be for me and not for the nurses. They probably wouldn't like rapini lol

[@annscarpa1058]

Looks delicious. Thanks Rhonda. God bless

[@AChefCalledRhonda]

Hope you enjoy.

[@Fluffy-Fluffy]

Your editing could be a bit better, you cut off half of the sentences sometimes. Thanks for the cooking tip though 😊

[@paulac8116]

What a great video, thank you! I love rapini (actually making some as we speak) and I love anchovies. I've never added them to rapini but will do so! I love pasta e anchovy with peperoncino, I make it all the time. Buon appetito Bella signora 😊

[@AChefCalledRhonda]

You are most welcome! Enjoy!

[@RAYMOND169]

ONE PIECE OF GARLIC,TEA SPOON OLIVE OIL NO WAY NOT IN MY HOUSE

[@michelles1517]

🥰 for Nana!

[@michelles1517]

Bella Rhonda! I harvest mine today from my organic garden and cooked the leaves and stems in water with onion and garlic first for 10 minutes, drained and added olive oil and garlic crush red pepper and sweet peppers no bitterness!!! Added and Sautéed together sweet Italian sausage. I added some lemon juice. Marinating right now over the blanched rabe flowers , sautéed Italian sweet sausages with garlic, olive oil, crushed red pepper and sweet red peppers . Tomorrow I will cook for 6 minutes. No anchovies. I don’t like them. Serve With some homemade fettuccine and Parmesan cheese! No red sauce. I can’t want!

[@AChefCalledRhonda]

Awe. your garden sounds beautiful & delicious! Your comment has warmed my heart. Anchovies an acquired taste I know. :). This sounds fabulous. Enjoy! Many Many Thanks for subscribing. Salute Rhonda

[@dawndeany9645]

Nice

[@AChefCalledRhonda]

Many Thanks, & Happy New Year!

[@michelles1517]

😘

[@anthonymondal6128]

Hi

[@avian7999]

Dear Rhonda, as a child my dad use to make plain broccoli rabe' that was as bitter as could be and I loved it, the more bitter the better I like it, when he & mom passed I would buy from local Italian restaurants being disappointed every time, I think the oil and garlic they use dilutes the flavor, I recently found a pizza parlor in my neighborhood with an older Italian lady who is the cook for this restaurant and had her make me an order of plain rabe, When I picked up the order it had a slight aroma of the rabe' my dad made but when I tasted it, the flavor was very weak, could it be the rabe' itself that is the problem, or do you think they may be cooking it incorrectly, if you had someone in your family who just like plain strong tasting (bitter) rabe', how would you cook it ?

[@AChefCalledRhonda]

My grandmother would say less time cooked (as in almost raw). When I want a very bitter rabe I pan flash it- This is a cooking style uses a heating element at a very high temperature for a very very short period of cooking time use a very small amount of salad oil at the bottom of the pan. I do not use olive oil as IMO i believe it removes some bitterness. Toward this end when I pan flas rabe I am cooking it only for a little over 60 seconds on high heat. Important to NOTE: Do NOT add any salt as it tends to remove bitterness IMO Hope this helps. Salute Rhonda

[@avian7999]

@@AChefCalledRhonda Thank you so very much Ms.Rhonda !

[@user-wp4yd5zw1j]

So long video

[@carmeladowling6531]

You talk too much

[@joecepolski5515]

You comment to much