Rapini is the Italian word for broccoli rabe. This slightly bitter staple vegetable is so versatile. I have had Rapini in Southern Italy sautéed with spicy sausage served over Orecchiette, a pasta shaped like its name, “little ears.” In Northern Italy, I have enjoyed broccoli rabe and beans, pureed into a creamy, comforting Zuppa, soup. My favorite way to cook this Italian broccoli is with chickpeas and garlic, precisely the way I remember it from an olive oil tasting luncheon, (it was a FEAST!), we had at Podere Ricavo in Umbria. Frederico led the tasting, while his mother-in-law kept bringing out platters and bowls of Umbrian deliciousness. I like to add a lot of peperoncino, red chili flakes, to make this extra spicy. Pair with a bottle of Valente Emozione N. 1 100% Montonico.
See ingredients, directions and pairings.
1 pound Broccoli Rabe, trimmed and cleaned
1/4 cup EVOO
1 15-ounce Can of Chickpeas, drained and rinsed
1 Garlic Clove, minced
1/2 teaspoon Red Chili Pepper Flakes
Sea Salt and Pepper, to taste