Wonderful memories! I was introduced to Rapini by my Italian mother-in-law. She cooked it exactly the same way. I love the tip about slicing the garlic instead of mincing it. Delicious!
I love rapini. One of my favoirite veggies. I've always cooked it this way but also toss in some black wrinkly italian olives near the end instead of salt. Delicious ... TY Ivo for the inspiring video!
Cooking mine now! Great video! The first few years I didn't care for it too much and as I got older I started to love it! It's also good with some Italian sausage chopped up and mixed in.
It’s definitely an acquired taste that comes with aging . My mom made us eat it when we were young kids and none of us could tolerate it. Now that we’re older , we can’t get enough. Go figure. I’ve read that as we get older our taste buds actually physically change, so that may explain it.
My mom taught me how to cook rapini different from how your doing it. I’ve tried it your way and it’s just as good. The taste is exact same. Thanks for sharing. Napoli
I've never eaten Rapini. Unfortunately Rapini isn't available in supermarkets or grocery stores in the UK. Fortunately I decided to try growing some myself this year. I think I am about 1 or 2 weeks away from harvesting and I am really looking forward to cooking it and eating.
Ok I need to try your method, I learned to blanch it first and I always felt that was a huge pain. I always wondered if there was an easier way because I could eat this stuff every night, truth be told. Either as a side dish or throw in some spicy sausage and I'm good to go. I just wish more stores actually carried it. Not gonna lie, any Italian restaurant that serves it gets huge brownie points and I side eye those that don't!
Cool. Now I just have to find some rapini down here.I'm doing it with some 🌶 Which protein goes best with this? I would play safe on chicken but maybe something else fits well too?
Sharyn gave some great feedback...Italian sausage and rapini are a perfect match, as is a beef steak, especially on the grill :) Roast beef is also a great option as well
OK so I followed your recipe but I had a question. I thought my refrigerator was leaking Freon because of a funny smell. I took the bag out and smelled it and it has a funny smell and was the culprit of the smell in my refrigerator. It was not discolored and it was bright green so I was just wondering if that’s how it smelled?
Hi Dee - not sure if I have ever had such a thing - but I would suggest the next time you make it, see if the same odor occurs - it may have been just a one time thing :)
You definitely can - I just choose not to, as you loose a bit of nutrients when you blanch, but otherwise, you can certainly do it (many people do) and the rapini will taste good :) Enjoy
Did you make it the way he suggested? If you cut it up finely, that adds to the bitterness, so it's best to keep the chunks kind of large. But you might also just be a person who is able to taste bitterness more than other people. For me, adding dairy like cheese or cream used to help. (I'm allergic to dairy now.) My family also loves sour flavors, so we used to serve veggies with different kinds of vinegar. Over the years, I learned that bitterness can be a medically helpful thing, so I've grown to eat more veggies and fewer sweets and processed foods, and now find that I don't mind rapini cooked (but I still can't get over the bitterness of black coffee if that gives an idea of my bitterness tolerance. 🤢) I hope you're able to find a way to make it more palatable. Oh, also, if you see Chinese broccoli (gailan) at your grocery store, especially in the early winter, I think it is much less bitter than rapini when prepared this same way! That might be a good place to start. In some places gailan is available in summer, but it can become very bitter at that time of year, so be prepared. :) I hope it works out for you!
It sure can be, but many times it is not - try to look for Rapini that is fresh and green (not going yellow) and with thinner stems - that one would not be as bitter👍
Thank you, I will cook trapini as you show it. It will be my first time to eat this vegetable. Cheers from Canada
Wonderful memories! I was introduced to Rapini by my Italian mother-in-law. She cooked it exactly the same way. I love the tip about slicing the garlic instead of mincing it. Delicious!
Good video. I wanted to know more about preparing rapini and this video did exactly that!👍Great simple recipe included.
I love rapini. One of my favoirite veggies. I've always cooked it this way but also toss in some black wrinkly italian olives near the end instead of salt. Delicious ... TY Ivo for the inspiring video!
Glad you enjoyed this episode and thanks for sharing your tips with us 👍👍
I just bought Rapini for the first time. I am looking forward to trying your recipe. Thank you for all of the tips.
Love rapini. Thanks for the tip about the stems, will do that instead of throwing out. I love my rapini with turmeric rice.
Have never tried rapini but will for sure.
Cooking mine now! Great video! The first few years I didn't care for it too much and as I got older I started to love it! It's also good with some Italian sausage chopped up and mixed in.
...you might love this recipe as well :) ruclips.net/video/VIZvOxWB3Kc/видео.html
It’s definitely an acquired taste that comes with aging .
My mom made us eat it when we were young kids and none of us could tolerate it.
Now that we’re older , we can’t get enough.
Go figure. I’ve read that as we get older our taste buds actually physically change, so that may explain it.
Love your humble approach to wholesome cooking.
Look so delicious! Best way of cooking! Love it very much!!! Thank you!❤❤❤
So glad you enjoyed this episode 👍👍
@@CookingwiththeCoias I also enjoy how you present the cooking, so kind and loving, making your foods more nitritious!! 👍🙏🧡
@@meredragon-up2eg ... really appreciate this feedback...makes my efforts all worthwhile🙂🙂
Gracias muy saludable me encanta este Sr 🥰
Very good and very simple Thank you so much
Thank you for the tutorial. I'm going to try it tonight
My mom taught me how to cook rapini different from how your doing it. I’ve tried it your way and it’s just as good. The taste is exact same. Thanks for sharing. Napoli
Hello Napoli...one of my favorite cities :) :) :)
Looks delicious! I made rapini for dinner on Monday - in my version I steam it with a ton of lemon juice and use a wok! Jay in Fort Erie
Nice dish, thanks
I've never eaten Rapini. Unfortunately Rapini isn't available in supermarkets or grocery stores in the UK. Fortunately I decided to try growing some myself this year. I think I am about 1 or 2 weeks away from harvesting and I am really looking forward to cooking it and eating.
that's fantastic!! I think you are going to love it - it is one of my favorites and it is sooooooo good for you :)
I will definitely try that one........
Loved it!😊
I liked your recipe I am trying the first time. Never tasted rapini in my life. Thanks for sharing this easy recipe. Can we use onion for seanoning?
Yes you can👍
Very good 👍🏽 I like to cook and eat Rapini .
Thank you 😊
Rapini and a hunk of Italian bread …,heaven
Thank you!
No hot peppers, I agree with Laura, that would be good with white beans as well.
Never seen another Coia online! Cheers from one rapini lover to another!
From one Coia to another........Cheers Anthony :) :) :)
I am going to try tonight,
Good recipe from India🇳🇪
😋 delicious!
Ok I need to try your method, I learned to blanch it first and I always felt that was a huge pain. I always wondered if there was an easier way because I could eat this stuff every night, truth be told. Either as a side dish or throw in some spicy sausage and I'm good to go. I just wish more stores actually carried it. Not gonna lie, any Italian restaurant that serves it gets huge brownie points and I side eye those that don't!
Thanks for your feedback and I also could est Rapini everyday but settle for 4-5 days per week 🙂🙂
Cool. Now I just have to find some rapini down here.I'm doing it with some 🌶
Which protein goes best with this? I would play safe on chicken but maybe something else fits well too?
Italian sausage or a rib eye is my favorite
Sharyn gave some great feedback...Italian sausage and rapini are a perfect match, as is a beef steak, especially on the grill :) Roast beef is also a great option as well
Thank you! 🙏🏻
OK so I followed your recipe but I had a question. I thought my refrigerator was leaking Freon because of a funny smell. I took the bag out and smelled it and it has a funny smell and was the culprit of the smell in my refrigerator. It was not discolored and it was bright green so I was just wondering if that’s how it smelled?
Hi Dee - not sure if I have ever had such a thing - but I would suggest the next time you make it, see if the same odor occurs - it may have been just a one time thing :)
I will squeeze a piece of lemon on it and believe me it will make a big taste .
Closer to turnip greens than spinach or broccoli. If Rapini isn't available I find chicory greens a great substitute due to the similar bitter taste.
Thanks for sharing your feedback with us,👍
Would it be ok to Blanch it first?
You definitely can - I just choose not to, as you loose a bit of nutrients when you blanch, but otherwise, you can certainly do it (many people do) and the rapini will taste good :) Enjoy
The botrom can cook first and add the green parts
Thanks for posting. , ….. I wish I would have saved my dads garlic !
Hot peppers would be good
Nice job but you could use a better camera set up so we're not looking at your back as much... Great voice...👍
❤
It’s to bitter I wish I can find a way to get rid off the bitterness
Did you make it the way he suggested? If you cut it up finely, that adds to the bitterness, so it's best to keep the chunks kind of large. But you might also just be a person who is able to taste bitterness more than other people. For me, adding dairy like cheese or cream used to help. (I'm allergic to dairy now.) My family also loves sour flavors, so we used to serve veggies with different kinds of vinegar. Over the years, I learned that bitterness can be a medically helpful thing, so I've grown to eat more veggies and fewer sweets and processed foods, and now find that I don't mind rapini cooked (but I still can't get over the bitterness of black coffee if that gives an idea of my bitterness tolerance. 🤢) I hope you're able to find a way to make it more palatable.
Oh, also, if you see Chinese broccoli (gailan) at your grocery store, especially in the early winter, I think it is much less bitter than rapini when prepared this same way! That might be a good place to start. In some places gailan is available in summer, but it can become very bitter at that time of year, so be prepared. :) I hope it works out for you!
You need to blanch it and gently fry it in minced garlic, it’s not bitter. At some diced chili pepper also make it lovely and sweat heat.
MMmmmmmm.
What yr. Name is evil hmmm
LOL...close....my name is Ivo (pronounced Evo) In the Italian language, the I is pronounced as an E :)
Add some sausage, toss over a bed of Penne, Heaven.
you forgot the most important ingredient parmasan
LOL.... thanks for the reminder 🙂🙂🙂
Bitter as f
It sure can be, but many times it is not - try to look for Rapini that is fresh and green (not going yellow) and with thinner stems - that one would not be as bitter👍
A 9 min video for 9 secs of info.....WTF
Hi Walter - sorry you found the video to be too long, but hope you give rapini a try some day...it is very tasty and super healthy.