TABELIAAUTHENTIC RECIPE
Broccoletti di Rapa RipassatiGarlicky Sautéed Broccoli Rabe
A classic Puglian side dish of broccoli rabe, similar to flowering rapeseed greens, sautéed with garlic and chili. Ripassati refers to blanching vegetables and then sautéing them again. Its bitterness and aroma are its appeal.
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Ingredients (4 servings)
- Broccoli rabe (rapini)500 g
- Garlic3 cloves
- Red chili pepper1 piece
- Extra virgin olive oil3 tbsp
- Salt1 tsp
Method
Preparation
Trim the broccoli rabe
- 1 Cut off the bottom 5 cm of the thick broccoli rabe stems.
- 2 Keep the large leaves and discard any that have yellowed.
Blanching
Blanch the stems and leaves
- 1 Blanch the broccoli rabe in boiling salted water for 3–4 minutes.
- 2 Drain into a colander when the thick stems are tender and the leaves are bright green.
- 3 Cool under running water and squeeze dry.
Flavor the oil with garlic and chili
- 1 Heat the extra virgin olive oil in a frying pan over medium heat, add thinly sliced garlic and the red chili broken in half, and sauté for 30 seconds.
Finishing
Sauté the broccoli rabe
- 1 Add the broccoli rabe and sauté over high heat for 3–4 minutes.
Ready when
Once coated in oil and infused with garlic, season with salt to finish.
About this dish
Cime di rapa is an important vegetable on Puglian tables from winter into spring. Famous as a partner for orecchiette, it is also firmly established in home cooking as a contorno, blanched and then sautéed on its own.
The bitterness of broccoli rabe is an essential part of Puglian cuisine’s character. Combined with garlic, chili and olive oil, it becomes a bold accompaniment to meat, bread or bean dishes.
Even today, when markets pile it high in season, it frequently appears in homes and trattorias. Leaving its bitterness intact to define the meal, rather than erasing it, is characteristic of southern Italian vegetable cooking.
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