Brigida Califano, Ponza, Latina
Rapini is a common ingredient in southern Italian cuisines. A vegetable with many spiked leaves that surround clusters of green buds that resemble small heads of broccoli, small, edible yellow flowers may also be found blooming among the buds. The flavour of rapini has been described as nutty, bitter, and pungent.
(Yield: 4 servings)
1 pound rapini
1 tablespoon extra-virgin olive oil
1 garlic clove (sliced thin)
1 teaspoon chili flakes
salt
1. Bring pot of salted water to boil. Add rapini and cook for approx. 5 minutes.
2.Drain in colander and set aside.
3.Warm oil in skillet over medium heat. Sauté garlic until fragrant and lightly browned.
4.Add rapini and chili flakes and cook for 10 to 15 minutes.
Serve immediately.