NEW OBSESSION ALERT. i’ve really been missing the proper rapini that you get as contorini in italy. perfectly sautéed with garlic and chilies, soaked in olive oil and sprinkled with sea salt and sharp pecorino, my mouth is watering just thinking about it. it’s bitterness is just asking to be paired with something salty and savoury: like a beautiful, photogenic fried egg. and let me just say, i feel really great about letting this be a new craving, like i deserve a pat on the back. it’s like the healthiest option of all of the other things i want to start eating bitter greens with: sausages, cheesy polenta, crispy potatoes.. i could go on.
the key to great rapini is to give it the spa treatment: dunk it in a pot of well salted, boiling water, sort of like a hot tub or sauna – this mellows out some of the bitterness and pulls out a touch of sweetness. then you give it a warm olive oil bath, and a little sea salt and chilli therapy. the result is tender, aromatic & flavourful greens.
on that note, i really need to stop comparing food to living things…..
on a real last note: the hot chillies you see here are from terroni. they are literally the best things of all time and i don’t eat a meal without them.
rapini + fried egg
1 bunch rapini, rinsed and thickest stalks removed
1 1/2 tablespoons olive oil
2 cloves garlic, crushed
pinch of dried chilli flakes
fresh ground salt and pepper
heat a large pot of well-salted water to a rolling boil. add trimmed rapini and cook for about 1 minute. using tongs, remove from water and set aside.
heat the oil a large pan over medium-low heat. add the crushed garlic, swirling around in the oil until fragrant, about 4 minutes (keep over medium-low heat so that the garlic doesn’t turn brown and become bitter).
add the rapini, chilli flakes, salt and pepper to the pan and sauté over medium heat for about 3 minutes, tossing the greens to coat with the oil.
while rapini is sautéing, fry two eggs sunnyside up.
plate the fried egg on top of the rapini, and top with freshly grated pecorino, sea salt, and hot chillies. enjoy with toasted italian bread.
*note: the dried red peppers were from my nona, which i sautéed along with the rapini for a little added sweetness