Rapa di Broccoli con Ceci | Broccoli Rabe with Chickpeas

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.

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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Directions

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Amy’s Favorite Pairing

Valente-EMOZIONE NO.1 I.G.T

$44.00 750 ml

Additional Pairings

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