TABELIAAUTHENTIC RECIPE
Rapini AffogatiBraised Broccoli Rabe
A traditional Puglian preparation in which broccoli rabe is braised, or affogato, with garlic, chili and white wine. Between sautéing and steaming, this method softens the vegetable's bitterness.
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Ingredients (4 servings)
- Broccoli rabe (rapini)600 g
- Garlic4 cloves
- Red chili pepper2 pieces
- Extra virgin olive oil4 tbsp
- Dry white wine80 ml
- Salt1 pinch
Method
Preparation
Prepare the broccoli rabe
- 1 Wash the broccoli rabe and snap off the tough stem ends, about 3 cm.
- 2 Use the large leaves whole.
Release garlic and chili aromas
- 1 Heat extra virgin olive oil over medium heat in a large pot or lidded frying pan; add sliced garlic and red chili and sauté for 30 seconds.
Begin braising
Add and steam the greens
- 1 Add the washed broccoli rabe with water still clinging to it.
- 2 Cover and steam over medium heat for 5 minutes.
Finishing
Finish braising with white wine
- 1 Uncover, add white wine and stir, then cover again and braise over medium-low heat for another 10–12 minutes.
- 2 Season with salt when the stems are tender and the greens have wilted.
About this dish
In Puglia, cime di rapa fill market stalls from winter into spring. Famous for their pairing with orecchiette, these greens also appear alone as a contorno.
Rapini affogati combines bitter leafy vegetables with the southern Italian flavors of garlic, chili and olive oil. It accompanies meat, or makes a light meal with bread or pasta.
In Puglian cooking, bitterness is not something to avoid but an expression of local vegetables. These greens remain a regional winter and spring flavor in both homes and trattorias.
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