Sunday, November 23, 2008
Adventures with rapini
Yesterday whiloe grocery shopping, i spotted a new to us vegetable, rapini. It is also called broccoli rabe, and it seems to be pretty common in italian cusine. I have never tried it , simply because I did not know how to cook it. So I asked one of the older ladies selecting bunches for themselves, and found out that you can either boil it or stir fry it. Simple enough, so I bought a goodly sized bunch and decided to play with it for dinner.
Raw, it has a taste that is something between a turnip green and broccoli, with the floretttes having a stronger flavor. I decided to cut it up and sautee it with some garlic and green onions. When cut, the smell reminded me of how rutabegas taste; pleasently spicy and slightly sweet. The rapini cooked down, but retained its very bright color. It smelled plesant, and we were all excited to taste it.
The excitement quickly faided as we tasted it. Rapini is VERY biting and bitter. If you are a fan of turnip greens, you would enjoy this vegetable, as the taste is very similar but stronger. We ate it, but did not enjoy it. I kept reminding myself that it is one of the brassica family, and has numerous health benefits. Not sure if I will make this one again, but if I do it will be in addition to another vegetable and not on it's own.
Perhaps if someone else has made this and had a good recipie to share, it would help a future adventure.