| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- Granulated sugar, for sprinkling
- 4 heads rapini, stems trimmed
- 10 anchovy fillets, roughly chopped
- 1 cup finishing olive oil
- 6 tablespoons red wine vinegar
- 1/4 cup picked fresh basil leaves, roughly chopped
- 1/4 cup picked fresh Italian parsley, roughly chopped
- 4 tablespoons chopped cured black olives
- 1 Fresno chile, stemmed and finely chopped
- 1/4 cup cooking olive oil
- 2 tablespoons chopped garlic
Instructions
- Bring a large pot of equal parts salted and sugared water to a boil. Once at a boil, add the rapini and blanch until bright green but still firm, 3 to 5 minutes. Add to an ice bath until cool, then allow to thoroughly dry on a kitchen towel-lined sheet tray.
- Mix together the anchovies, finishing olive oil, red wine vinegar, basil, parsley, black olives and Fresno in a small bowl. Set aside.
- Heat a 12-inch cast-iron skillet over medium-high heat and add the cooking olive oil. Once the oil is heated, add the rapini, in batches if needed, and allow to slightly char, about 3 minutes. Add the chopped garlic and stir to combine, allowing the garlic to soften and bloom, about 1 minute. Transfer to a platter. Drizzle with the anchovy vinaigrette.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 46 g |
| Saturated Fat | 6 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 6 mg |
| Sodium | 295 mg |
Reviews
I keep making rappini and it is always OK. This was the best I have ever had. I am making it for Easter Sunday for the family. The rappini and the vinaigrette can be done a day ahead and then last minute char and dress – AWESOME!!!!