{"id":2079,"date":"2010-06-02T20:30:50","date_gmt":"2010-06-03T01:30:50","guid":{"rendered":"http:\/\/lawrencem94.sg-host.com\/?p=2079"},"modified":"2010-06-02T20:30:50","modified_gmt":"2010-06-03T01:30:50","slug":"ohhhh-rapiniiiiiiii-you-are-so-dreaaaammmmyyyyy","status":"publish","type":"post","link":"https:\/\/plazajen.com\/?p=2079","title":{"rendered":"Ohhhh Rapiniiiiiiii You Are So Dreaaaammmmyyyyy"},"content":{"rendered":"

I love broccoli. A few years ago, the Wo planted broccoli Rabe and we snarfed it up. This year, he planted a Rapini<\/a> variety called “Rapa Senza Testa”. Wellza, Weza Liked itz a Lotza!<\/p>\n

It helps to like greens, and broccoli and spinach, if you’re going to cook with Rabe or Rapini.<\/p>\n

Here are the cleaned leaves from the plant:
\n\"Rapini<\/a><\/p>\n

I picked a variety of leaves – some bigger and older, some were newer and greener. With the older leaves, I tore the leafy part into goodly-sized chunks, and avoided the stem, especially at the base. (That part can get tough.) I left more of the stem on with the younger shoots. Two plants yielded about 5 cups or so of the green stuff – and while that sounds like a lot, you will quickly see how it disappears when cooked!<\/p>\n

I started with a big ol’ Vidalia onion, and sauteed it in olive oil until it was semi-soft. Then I added some minced garlic. (So as to not burn the garlic, since it takes a lot less time to cook.)
\n\"onions<\/a><\/p>\n

Once everything’s soft and cooked, here comes the mound of Rapini:<\/p>\n

\"Rapini<\/a><\/p>\n

Which quickly becomes this:<\/p>\n

\"Rapini<\/a><\/p>\n

Meanwhile, a quick trip to Fritz’s<\/a> yielded the protein in the dish (Sweet Italian Sausage Links):<\/p>\n

\"Rapini<\/a><\/p>\n

Now, you can use a spicy sausage, and it doesn’t have to be in link form – you can cook it up with the onions, just drain off the fat. I’ve made similar dishes with spicy meat and it’s equally delicious. These links are pre-cooked, so I didn’t have to worry about cooking time. Just sliced them up into delicious rounds, and added them to the mixture.<\/p>\n

\"Rapini<\/a><\/p>\n

I added freshly-ground pepper, and about a cup of water with a couple chicken bouillon cubes half-dissolved, and let it simmer. This is a brothy pasta topping, and since the bouillon already had plenty of salt, I didn’t add anything else. Since you’ve got a stronger component with the greens, balanced with the sweeter meat (or robustly complemented, if using a spicy version), you really don’t need a lot of herbs or other seasonings – of course if you want to throw in some basil, or something else, experiment away!<\/p>\n

Spoon it over a nice curved-shape pasta – these were called “gnocchi” even though they were actually just a little fancier shell-shape. Trumpets, corkscrews, rigatoni – you want shape and the ability to grab a little extra juice. My photo got a little blurry, but you get the idea. Top it with some fancy Parmesan, or powdery, depending on what you did or did not remember to get at CostCo, pour yourself a nice cheerful white wine to keep it light, and savor the flavors!<\/p>\n

\"Rapini<\/a><\/p>\n

In other gifts from the garden, here’s a shot of the stir fry I made the next night, with four days’ worth of snow pea harvesting:<\/p>\n

\n

\"Snowpea<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I love broccoli. A few years ago, the Wo planted broccoli Rabe and we snarfed it up. This year, he planted a Rapini variety called “Rapa Senza Testa”. Wellza, Weza Liked itz a Lotza! It helps to like greens, and broccoli and spinach, if you’re going to cook with Rabe or Rapini. Here are the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[27,28,26,24],"tags":[],"_links":{"self":[{"href":"https:\/\/plazajen.com\/index.php?rest_route=\/wp\/v2\/posts\/2079"}],"collection":[{"href":"https:\/\/plazajen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/plazajen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/plazajen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/plazajen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2079"}],"version-history":[{"count":3,"href":"https:\/\/plazajen.com\/index.php?rest_route=\/wp\/v2\/posts\/2079\/revisions"}],"predecessor-version":[{"id":2082,"href":"https:\/\/plazajen.com\/index.php?rest_route=\/wp\/v2\/posts\/2079\/revisions\/2082"}],"wp:attachment":[{"href":"https:\/\/plazajen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/plazajen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/plazajen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}