I have heard it said... "More bitter, more better." Our brothers and sisters in Italy seemed to have made it a mission to cover every part of the tongue. And so, the amari.
Michael…brilliant video! Just bought rapini for the first time and am so excited to cook it! What’s so great about your video are step by step clear instructions but with explanations for why! Love the tips and suggestions for what other foods go well with rapini. Wish all RUclips videos were like yours.
Thanks! I love the idea of this veggie, but I've been charring it over charcoal in a basket and it's a bit too bitter/ strong green leaf flavor that I want to tone down. I'm excited to give this a try. Thanks for sharing!
I thought I was the only one who added onions to the water, u must b a good cook, so I subscribed. My parents r both from Italy and r both great cooks, the palate doesn't lie. Thank u for ur wonderful recipes they r truly delicious.
This is the first time I've cooked this vegetable, kind of embarrassing to say at 66 years old, and your recipe worked out beautifully! Thank you for a clear and inspiring explanation. I will be making this again, no doubt. I saved a little to try out cold tomorrow!
I am with YOU, kirk. I just turned 70 in August and have been getting more into cooking since the pandemic. I have peeled garlic to begin another batch of rapini today. And yes, it has become one of our favorite dishes.
italian American _Abruzzese_ here this was fantastic, my family does it different but this is great, i had it with beans and broccoli (soaked white beans, and cooked a few nights ago)
Since my visit to Michael Ponzio's How to Cook Rapini I have prepared and thoroughly enjoyed Rapini for a year now. It is a go-to part of our dinner selection more often than not. I am told that it is very good for you in nutritional value too. Thanks Michael
Michael, I just watched your pepper and eggs. What kind of pan is that ? I mean it looks like a steel pan, but the eggs didn’t stick. Thank you for a recipe I can take my Italian wife back to her childhood
I do it in all different pans. Nonstick, cast iron, any kind. If the pan is preheated and has enough oil there should be no problem with the eggs sticking. But a nonstick pan definitely makes it fool proof
Do you also love gin and tonics? My husband and my daughter love bitter things, but I and my son don't. When my husband did a genetic test he was told he had a gene that makes him like bitter things. Daughter must have it too (she eats capers and olives like a popcorn!) Maybe you have that gene!
I love rapini ... also asparagus as a side for trout my husband fishes. We live in a building in Toronto where yes! calabran chilis available. NEVER would have thought of the onions ... excellent. The only thing I do that varies because I truly hate burnt garlic and mea culpa am prone to mistakes ... northern hemisphere this time of year always roasting some kind of ,,,, sweet potato, beets etc, so roast garlic which keeps for a very long time and works for me. BTW many well-intentions cooks I've watched and their inspired dishes never quite turned out the way my Dad made this so tx for a wonderful memory.
My favourite vegetable. Bitterness never bothers me. I just lightly boil in salted water then use it, either quickly sautéed with garlic or added to pasta. It pairs wonderfully with gorgonolza dolce and pasta
Thank you so very much. I used to dislike Rapini but after watching your video, thought I would give it a try. It turned out amazing (except perhaps I left it in the water a bit too long, so it was kind of limp. But that’s my bad. I recommend watching the time on that, maybe max 4 minutes after you put the rapini in with the onions and water.). Overall, you have helped introduce rapini back into our kitchen and I am so grateful that you took the time to do your video.
I am so grateful you left this comment. It has become my favorite vegetable over the years because of this cooking method, so I am thrilled to share it with others.
Thanks for sharing how to prep the rapini-I have been discarding way too many of the leaves before I watched your video. Can’t wait to try the onion & garlic in the cooking water.
I’m a new subscriber and love rapini I didn’t know by putting onion in the water would take out the bitterness ..when I fry it I usually use a little wine at the end Thankyou I’m making now with the onion. And taking your tip making it now for tomorrow
Far from trying to eliminate bitterness, it is the aspect of Rapini that I love the best. The odd thing is that I come from an Irish American family and didn't even know about the vegetable until I was in my thirties. My forebears loved vegetables of all kinds - as long as they came from a northern clime. We never had Mediterranean type vegetables - no eggplant, no broccoli, no zucchini, no leeks, no mushrooms, no okra, no garlic; lots of potatoes, sweet potatoes, cauliflower, rutabaga, turnip, butternut squash, Hubbard squash, summer squash, cabbage, carrots, beets, green beans, wax beans, and asparagus (all boiled for way too long in plain salted water). In the warmer weather, there were cucumbers, tomatoes. onions, celery, and iceberg lettuce but not Romaine, radicchio, kale, endive or any such esoterica - although my family would not have known that word or what it meant. Such was life and diet in my New England of the 1950's. The thing is, I loved the food then just as I love it now. That's my story and I'm sticking to it!
Looks good and I’m sure tastes great….Getting the water out of the onions & Rabe is key….thanks…I have a bunch in the refrigerator that I will be cooking your way !
I just tried broccoli rabe for the first time a couple days ago in a recipe for a barley, greens and sausage soup. I wish I would have seen this first. You answered every question I had about how to use it. Plus this recipe looks great. Thank you.
@@ChefPonzio It was! The recipe was from Le Creuset. It just called for a bunch of broccoli rabe. Thankfully, I looked it up and didn't just use broccoli. After reading a little about it, I decided to blanch it for 5 min. before throwing it in the soup. Can't wait to try your recipe now.
Omg!! Thank you! I had an Italian boss years ago who gave me a bite of his sandwich. It was broccoli rabe with roasted red pepper and I believe it had an egg mixture in it.. mmmm my mouth is watering! I’m going to make this tonight with my salmon 😊👍🏻
I would love to hear about it when you make it! Thank you so much for watching and I hope you enjoy it. I have a great video on my channel about how to get the perfect sear on salmon if you would like to check it out. ruclips.net/video/iv6X4dCXOAQ/видео.html
@@ChefPonzio it was pretty darn good! But I have to still perfect it lol maybe I didn’t get enough of the water out of it before sautéing? It was still yummy though. I’ll have to remember when buying it a whole bunch does not end up being much haha! No leftovers to marinate in the fridge 🤣 P.s I didn’t know about the salmon video! Ours turned out great though! I’m a new subscriber so I’ll not miss another video! ♥️
@@MountainsnVallies Heh you! We have a tradition that when my husband goes fishing (I'm along for the ride we're in our sixties he's my forever daredevil viking hippie (lol hope he's not reading this) ... yes you're right we get 2 bunches and totally better the next day. This recipe is golden: would never have thought of the sweetness of the onion. A game changer ... and I do like bitter herbs this is just ,, brilliant. I don't eat much meat and Teddy my guy usually catch and release but I think fresh water fish (my Dad taught me to fish) is still sustainable and wonderful to be on the water in nature. Best wishes!
I just tried your way on doing the Rapini. Rapini sandwich here I come😂😂. The onions did the job on cutting the bitterness. I'm just curious if the thicker stock Rapini would cause more bitterness than thinner stocks.
I'm sorry for the late response. I do not have the answer for that. I haven't experienced much of a difference based on the thickness of the stalk, but I can't say for certain.
Hmm. So there’s no more bitterness? I will try this tonight! I had originally added it to an Asian noodle and vegetable recipe, which was so smooth and tasty, until I bit the sautéed rapini…. So, thank you! And I’ll return.
I watched several videos on RUclips on how to cook rapini. Yours was by far the most detailed and easiest to prepare. I've heard how nutritious raping is and wanted to try it. I followed your recipe and I love it! Yummm!
This is the first time I've ever liked broccoli rabe. The onion hack is genius. I used local olio nuovo and some tiny hot peppers from our garden. I will make this again. I'm thinking that the onion trick might be applicable to other bitter greens, which I've never really enjoyed. I'll make this again! Thank you.
3:29 remove ends of garlic. Lately, so many have said this step is inconsequential that I thought I might have some sort of compulsive disorder for continuing to do it. Frankly, I don't know why I was doing it except that I just couldn't bear to leave those dry little puckered nibs on the end of that juicy garlic.
I'm going to try the onion in water.trick I was taught to boil with a half a lemon in the water then Sautee' in olive oil . I also add minced garlic and lemon juice after its cooked . I eat at least two bunches evvey week I sometimes use a pressure cooker and then make a Pesto sauce with it. Everyone's that's tried it loves the Pesto Rappini with a little lemon juice pine nuts mince garlic chili flakes and some granna padano cheese in a food processor and a little pasta water When I go back to Italy everyone has me make it lol They call it my secret Pesto sauce lol
Yes there is no way that it’s not related 1st cousin to broccoli they look like brothers or sisters as some cousins do. They don’t look anything like a turnip.
For me..part of the amazing taste is the "bitterness"? Still have plan to try this anyway. BTW glad to see how you didn't cut the garlic up. Love that sweet taste too.
I like it bitter because it will heal cold and flu if you have cold and flu. I usually have rabini when I have cold. It's introduced in my country by Chinese.
I am trying your recipe / method -- starting NOW. I will update later. This is my first TRY, so I don't mind if I make a mistake.. But you make it look so easy. (more later.. )
I made a lot more than you showed in the video. I ended up dealing with a lot of excess water. The taste is very gentle, and I love this vegetable. My mistake: Instead of transferring the rapini from boiling water to a pan, I put it on a large cutting board. Next time, I'll use the pan and drain as much water as I can. Rookie error. Otherwise, it's GREAT.
@@ChefPonzio -- and I am so happy I found your video (!!) as well as this wonderful green plant. I saw rapini on the shelf -- looking beautiful -- and wanted to know what to do with it. (There will not be a week that goes by from now on where it is not on our table.) I tried another method to prepare it but the stems were still a little woody. At my "advanced" age, I am learning the joy of preparing food to be enjoyed by others. I envy you for what you've found out while still so young.
@@ChefPonzio -- Some notes -- perhaps "final notes" -- on my latest try. The best one ever, and my harshest critic raved. Thank you. I could not resist when the local market had the freshest rapini I've seen. It was short and I only had to make one cut on the final stem after trimming off the woody end. You mentioned about overcooking. Prior to that point, the plant in hot water is a beautiful shade of dark green, so I was careful to watch the color and stem texture while simmering. Five minutes was right on. This time, I used a flat pan as I prepared the olive oil and garlic -- and I propped up the flat pan on one side and left space for the water to collect -- and I kept draining it as it collected a few times. (No matter how much draining, there will still be water left over when put in the olive oil.) Also, I used a really, really good olive oil this time. I suspect -- because of human nature, and because I know me -- I will reach a "jaded" point where this dish becomes routine. By putting words down here, I hope I'll never forget the joy of the dish I made today. Anyone reading this... YOU can do it.
Tried it today in my meatball sub with roasted red pepper marinara, mushrooms and hot peppers and it absolutely hit the spot. I usually don't like rapini and my girl has to force me but today I ate more than her!
I have a question about the texture… should it have a slight crunch to it, or completely soft? I boiled for 5 minutes and it’s soft with no crunch. It’s delicious though!
That is entirely up to your preference. For some recipes I cook it longer so it is almost mushy, like if I am putting it on a sandwich, and for other things like as a side dish, I like to keep it a little more firm
Good recipe. The only problem with it was that the florets came apart too easily once I sauteed in the garlic. Did I boil it too long or toss it too aggressively?
Sorry I just saw this. You probably boiled it a little too long. Remember that it will continue to cook once it’s out of the water because of the residual heat
Wow!!! I kind of feel like a donkey right now! I just tried the rabe your way/recipe and mine’s still turned out a little bitter to the taste. I mean….it wasn’t real bitter, just a bit. I ate it with my bbq chicken breast. Not sure what I did wrong. Lol….
UPDATE I've now been cooking my Rapi this way for a couple of months now. I have never eaten so much rapi as I have been since using this method..I honestly go through about 3 to 5 lbs a week . and I eat about 90% of it. I now have friends and family using this method . Nothing wasted I love all parts of this plant and everything works perfect I also make roast pork sandwiches with some sharp provolone and Rapi , it is as close to DiNics from Philly and Now I've become the talk of my family. Thank you again Michael Ponzio ,
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I must be crazy because, I love the bitterness of rapini!
I have heard it said... "More bitter, more better." Our brothers and sisters in Italy seemed to have made it a mission to cover every part of the tongue. And so, the amari.
Michael…brilliant video! Just bought rapini for the first time and am so excited to cook it! What’s so great about your video are step by step clear instructions but with explanations for why! Love the tips and suggestions for what other foods go well with rapini. Wish all RUclips videos were like yours.
Thank you so much! This is the type of feedback that inspires me to make more videos like this.
Thanks! I love the idea of this veggie, but I've been charring it over charcoal in a basket and it's a bit too bitter/ strong green leaf flavor that I want to tone down. I'm excited to give this a try. Thanks for sharing!
Looks yummy!
Oh... it is!!! (Making up a batch now.)
Tried your recipe & absolutely love it. My favourite veggie more so now without the bitterness...Thank you for the lesson
I thought I was the only one who added onions to the water, u must b a good cook, so I subscribed. My parents r both from Italy and r both great cooks, the palate doesn't lie. Thank u for ur wonderful recipes they r truly delicious.
It’s a great trick for this vegetable!
This is the first time I've cooked this vegetable, kind of embarrassing to say at 66 years old, and your recipe worked out beautifully! Thank you for a clear and inspiring explanation. I will be making this again, no doubt. I saved a little to try out cold tomorrow!
I am with YOU, kirk. I just turned 70 in August and have been getting more into cooking since the pandemic. I have peeled garlic to begin another batch of rapini today. And yes, it has become one of our favorite dishes.
I am so impressed about how easily you cover all aspects of cooking this delicious vegetable to perfection!
The onion trick really works to temper the bitterness. A bit of lemon zest grated into the sauce takes this to the next level.
Just made this. Turned out really good! This will be one of my side dishes for tomorrow/Thanksgiving.
Thanks chef,my rapini is ready to be cooked the way you instructed.
italian American _Abruzzese_ here this was fantastic, my family does it different but this is great, i had it with beans and broccoli (soaked white beans, and cooked a few nights ago)
Since my visit to Michael Ponzio's How to Cook Rapini I have prepared and thoroughly enjoyed Rapini for a year now. It is a go-to part of our dinner selection more often than not. I am told that it is very good for you in nutritional value too. Thanks Michael
Thank you! I am so happy you enjoy the recipe. This is by far my favorite kitchen tip.
Thank you Michael … loved your video … will be making this evening for dinner … can’t wait and will report back … 😊
I actually love the bitterness of rapini. My favorite dish.
I do too! But my kids enjoy it more if it is a little less aggressive
Michael, I just watched your pepper and eggs. What kind of pan is that ? I mean it looks like a steel pan, but the eggs didn’t stick. Thank you for a recipe I can take my Italian wife back to her childhood
I do it in all different pans. Nonstick, cast iron, any kind. If the pan is preheated and has enough oil there should be no problem with the eggs sticking. But a nonstick pan definitely makes it fool proof
Do you also love gin and tonics? My husband and my daughter love bitter things, but I and my son don't. When my husband did a genetic test he was told he had a gene that makes him like bitter things. Daughter must have it too (she eats capers and olives like a popcorn!)
Maybe you have that gene!
I just started.buying and cooking it and we love it! Thank you for this video. I've been adding a little lemon juice to mine and we enjoy it so much!
I love it with lemon!
I absolutely love the bitter taste of broccoli rabe
I bought some and I am going to try it! YUMS!!!! Kim
I love rapini ... also asparagus as a side for trout my husband fishes. We live in a building in Toronto where yes! calabran chilis available. NEVER would have thought of the onions ... excellent. The only thing I do that varies because I truly hate burnt garlic and mea culpa am prone to mistakes ... northern hemisphere this time of year always roasting some kind of ,,,, sweet potato, beets etc, so roast garlic which keeps for a very long time and works for me. BTW many well-intentions cooks I've watched and their inspired dishes never quite turned out the way my Dad made this so tx for a wonderful memory.
Amen, amen. My family Italy adds ansjovis in the pan. Thanks for this video.
Very well done video! good pace & tips. Company for supper is going to love it with a chicken roasted with citrus.
Wow, you are a great teacher! I am excited to try this tonight.
My favourite vegetable. Bitterness never bothers me. I just lightly boil in salted water then use it, either quickly sautéed with garlic or added to pasta. It pairs wonderfully with gorgonolza dolce and pasta
Thank you Michael for you vid and recipe. I made it and it turned out just perfect
I going make today . Thank you 🙏
I just followed your recipe and it turned out delicious thank you
You are a natural cook for sure !
Looks awesome! Going to try this recipe tonight! Thanks!
This is my new favorite vegetable. Thanks!
Thank you Michael! Excellent recipe!!!! Michelle Star!!!
Looking forward to seeing your other work.
Thank you!
Thank you so very much. I used to dislike Rapini but after watching your video, thought I would give it a try. It turned out amazing (except perhaps I left it in the water a bit too long, so it was kind of limp. But that’s my bad. I recommend watching the time on that, maybe max 4 minutes after you put the rapini in with the onions and water.). Overall, you have helped introduce rapini back into our kitchen and I am so grateful that you took the time to do your video.
I am so grateful you left this comment. It has become my favorite vegetable over the years because of this cooking method, so I am thrilled to share it with others.
The onion trick looks really clever. Trying this out now. Thanks Chef P !
How did it turn out?
Have it growing in my garden and going to harvest it on Monday and go to town with your recipe!! Thank you I can’t wait!!!
Amazing! I hope you enjoy the recipe. It's my favorite!
Wow l love love love rapini I make it all the time. I’ve never made it with the onion in the water. I am definitely trying that. Thank you.☃️
Let me know how it comes out! The onion is a game changer in the recipe
I’ve always love b.r. But your recipe is💯
Whole kitchen smells sweet. Thoughts on cooking pasta in the same water?
How did the pasta turn out cooking it in the same water? I am really curious
Thanks for sharing how to prep the rapini-I have been discarding way too many of the leaves before I watched your video. Can’t wait to try the onion & garlic in the cooking water.
Thank you for sharing
Will try
I’m a new subscriber and love rapini I didn’t know by putting onion in the water would take out the bitterness ..when I fry it I usually use a little wine at the end Thankyou I’m making now with the onion. And taking your tip making it now for tomorrow
Just tried your method, it worked great, shared it with my family it’s our favorite vegetable. We don’t mind the bitterness but this better.
Awesome! I’m so happy to hear you liked it
Yes it’s very good.
You were right, I love this veggie and the way you prepared it. Delizioso!
Search fo
Thank you!
Thank you this delicious
Good teaching style.
Thank you so much!
Wow…Delicious 😋😋😋
Wow I love this thx
Delicious!! Loved this recipe. Will be making this a lot.
Thank you! I get so excited when people make this and see the difference
i cant wait to try this!
Thank youuuuuu. Going for it. 😋😋😋
Wow!! Works rapini its actually not bitter . ❤ GRACIAS!!
Making tonight
Let you know if I will do right.
Thanks
Far from trying to eliminate bitterness, it is the aspect of Rapini that I love the best. The odd thing is that I come from an Irish American family and didn't even know about the vegetable until I was in my thirties. My forebears loved vegetables of all kinds - as long as they came from a northern clime. We never had Mediterranean type vegetables - no eggplant, no broccoli, no zucchini, no leeks, no mushrooms, no okra, no garlic; lots of potatoes, sweet potatoes, cauliflower, rutabaga, turnip, butternut squash, Hubbard squash, summer squash, cabbage, carrots, beets, green beans, wax beans, and asparagus (all boiled for way too long in plain salted water). In the warmer weather, there were cucumbers, tomatoes. onions, celery, and iceberg lettuce but not Romaine, radicchio, kale, endive or any such esoterica - although my family would not have known that word or what it meant. Such was life and diet in my New England of the 1950's. The thing is, I loved the food then just as I love it now. That's my story and I'm sticking to it!
Looks good and I’m sure tastes great….Getting the water out of the onions & Rabe is key….thanks…I have a bunch in the refrigerator that I will be cooking your way !
I just tried broccoli rabe for the first time a couple days ago in a recipe for a barley, greens and sausage soup. I wish I would have seen this first. You answered every question I had about how to use it. Plus this recipe looks great. Thank you.
That recipe sounds delicious!
@@ChefPonzio It was! The recipe was from Le Creuset. It just called for a bunch of broccoli rabe. Thankfully, I looked it up and didn't just use broccoli. After reading a little about it, I decided to blanch it for 5 min. before throwing it in the soup. Can't wait to try your recipe now.
Omg!! Thank you!
I had an Italian boss years ago who gave me a bite of his sandwich. It was broccoli rabe with roasted red pepper and I believe it had an egg mixture in it.. mmmm my mouth is watering! I’m going to make this tonight with my salmon 😊👍🏻
I would love to hear about it when you make it! Thank you so much for watching and I hope you enjoy it. I have a great video on my channel about how to get the perfect sear on salmon if you would like to check it out.
ruclips.net/video/iv6X4dCXOAQ/видео.html
@@ChefPonzio it was pretty darn good! But I have to still perfect it lol maybe I didn’t get enough of the water out of it before sautéing? It was still yummy though. I’ll have to remember when buying it a whole bunch does not end up being much haha! No leftovers to marinate in the fridge 🤣
P.s I didn’t know about the salmon video! Ours turned out great though! I’m a new subscriber so I’ll not miss another video! ♥️
@@MountainsnVallies You always have to have leftovers! Thank you so much
@@MountainsnVallies Heh you! We have a tradition that when my husband goes fishing (I'm along for the ride we're in our sixties he's my forever daredevil viking hippie (lol hope he's not reading this) ... yes you're right we get 2 bunches and totally better the next day. This recipe is golden: would never have thought of the sweetness of the onion. A game changer ... and I do like bitter herbs this is just ,, brilliant. I don't eat much meat and Teddy my guy usually catch and release but I think fresh water fish (my Dad taught me to fish) is still sustainable and wonderful to be on the water in nature. Best wishes!
I just made this for tonight’s dinner. Thank you.
Wonderful!
I just tried your way on doing the Rapini. Rapini sandwich here I come😂😂. The onions did the job on cutting the bitterness. I'm just curious if the thicker stock Rapini would cause more bitterness than thinner stocks.
I'm sorry for the late response. I do not have the answer for that. I haven't experienced much of a difference based on the thickness of the stalk, but I can't say for certain.
Thanks I’m about to try it
Bought this for the first time today. Going to try your recipe tomorrow. :) Thanks
If you make it, tag me on Instagram @chefponzio because I would love to see it!
Hmm. So there’s no more bitterness? I will try this tonight! I had originally added it to an Asian noodle and vegetable recipe, which was so smooth and tasty, until I bit the sautéed rapini…. So, thank you! And I’ll return.
How did it come out with the onion? It is a game changer for rapini!
Dude you rock!! I've been growing Rapini (Quarantina) but only using the tops...duh!! Can't wait to try this recipe.
It’s my absolute favorite dish!
Thanks for sharing .... 👍
Looks great! I’m putting mine over some Tortellini and fermented cherry peppers!
Sounds amazing!!
Ok tried it your way and I love it , Complimente ! Now I need to go buy more
My favorite!
Michael’s recipe is awesome! Mine was delicious
I love to hear that! Thank you!
I watched several videos on RUclips on how to cook rapini. Yours was by far the most detailed and easiest to prepare. I've heard how nutritious raping is and wanted to try it. I followed your recipe and I love it! Yummm!
I am so happy to hear you enjoyed it! We make this all the time at home and love it.
Tried it and loved it !!
Looks great yum
My all time favorite!!.. New to see the onion added though.
Thanks for a great video... Subscribed👏😉
Thank you so much! The onion takes it to a different level
Yum! I love Rapini!
IT is so delicious! You are going to love this onion trick
First time I have rupini, I love it, , just didn’t like the bitter taste, could someone tell me how to get the bitter taste out, thanks
Boil it with onions like I do in this video. Boiling the onions in the water for 10 minutes before you put the rapini in will cut the bitterness out
@@ChefPonzio thanks
There is so much benefit from Rupin, thanks Michael
This is the first time I've ever liked broccoli rabe. The onion hack is genius. I used local olio nuovo and some tiny hot peppers from our garden. I will make this again. I'm thinking that the onion trick might be applicable to other bitter greens, which I've never really enjoyed. I'll make this again! Thank you.
That is so wonderful to hear! Thank you so much for trusting me enough to try it. I hope you can help teach others this trick too!
3:29 remove ends of garlic.
Lately, so many have said this step is inconsequential that I thought I might have some sort of compulsive disorder for continuing to do it. Frankly, I don't know why I was doing it except that I just couldn't bear to leave those dry little puckered nibs on the end of that juicy garlic.
I always remove them. Especially if you get garlic from a garden or a farm, the tips can be pretty woody.
Good job mine came out good 👍
When making the day before how do you reheat?
Thanks very much ❣️👍🏻💯💯💯
For cold or storing the next day, do you put it immediately in the fridge or wait ?
Yes I put it right in the fridge
What brand of Calabrian peppers? Roland, packed in vinegar? Or dried, or packed in oil?
Thank YOU!
Can you use a red onion?
I'm going to try the onion in water.trick I was taught to boil with a half a lemon in the water then Sautee' in olive oil . I also add minced garlic and lemon juice after its cooked . I eat at least two bunches evvey week
I sometimes use a pressure cooker and then make a Pesto sauce with it. Everyone's that's tried it loves the Pesto Rappini with a little lemon juice pine nuts mince garlic chili flakes and some granna padano cheese in a food processor and a little pasta water When I go back to Italy everyone has me make it lol They call it my secret Pesto sauce lol
Yes lemon 🍋 will cut the taste 👅
My mother-in-law taught me to make rapini will beans. Delicious 😋 I can eat it anyway cooked.
Great video! Rapini is in the turnip family, but it is also a cousin of broccoli, cabbage, cauliflower, and kale. They're all cultivars of Brassica.
Yes all brassicas, so cousins
Yes there is no way that it’s not related 1st cousin to broccoli they look like brothers or sisters as some cousins do. They don’t look anything like a turnip.
@@michelles1517siblings don’t alwsys look alike on the outside…in this case they taste alike
For me..part of the amazing taste is the "bitterness"? Still have plan to try this anyway. BTW glad to see how you didn't cut the garlic up. Love that sweet taste too.
I like it bitter because it will heal cold and flu if you have cold and flu. I usually have rabini when I have cold. It's introduced in my country by Chinese.
👍Good and healthy!!
Thanks for sharing! I will be trying this today, but, I only have red onions, can I use that instead of the yellow onion?
I’m sorry for the late response. Yes you can use red onions. I hope it turned out well for you!
@@ChefPonzio No worries! I just made them without the onions and followed everything else, they were delicious! Thanks again!
I am trying your recipe / method -- starting NOW. I will update later. This is my first TRY, so I don't mind if I make a mistake.. But you make it look so easy. (more later.. )
I made a lot more than you showed in the video. I ended up dealing with a lot of excess water. The taste is very gentle, and I love this vegetable. My mistake: Instead of transferring the rapini from boiling water to a pan, I put it on a large cutting board. Next time, I'll use the pan and drain as much water as I can. Rookie error. Otherwise, it's GREAT.
I have made a mess with this more than I care to admit! I’m so happy you liked it.
@@ChefPonzio -- and I am so happy I found your video (!!) as well as this wonderful green plant. I saw rapini on the shelf -- looking beautiful -- and wanted to know what to do with it. (There will not be a week that goes by from now on where it is not on our table.)
I tried another method to prepare it but the stems were still a little woody. At my "advanced" age, I am learning the joy of preparing food to be enjoyed by others. I envy you for what you've found out while still so young.
Oh I grew up on it! I’m happy you found it and enjoy it.
@@ChefPonzio -- Some notes -- perhaps "final notes" -- on my latest try. The best one ever, and my harshest critic raved. Thank you.
I could not resist when the local market had the freshest rapini I've seen. It was short and I only had to make one cut on the final stem after trimming off the woody end.
You mentioned about overcooking. Prior to that point, the plant in hot water is a beautiful shade of dark green, so I was careful to watch the color and stem texture while simmering. Five minutes was right on.
This time, I used a flat pan as I prepared the olive oil and garlic -- and I propped up the flat pan on one side and left space for the water to collect -- and I kept draining it as it collected a few times. (No matter how much draining, there will still be water left over when put in the olive oil.) Also, I used a really, really good olive oil this time.
I suspect -- because of human nature, and because I know me -- I will reach a "jaded" point where this dish becomes routine. By putting words down here, I hope I'll never forget the joy of the dish I made today. Anyone reading this... YOU can do it.
Great recipe. Fellow RUclipsr here and new Sub! Cheers!
Tried it today in my meatball sub with roasted red pepper marinara, mushrooms and hot peppers and it absolutely hit the spot. I usually don't like rapini and my girl has to force me but today I ate more than her!
Amazing!
How do you reheat the rapini
I have a question about the texture… should it have a slight crunch to it, or completely soft? I boiled for 5 minutes and it’s soft with no crunch. It’s delicious though!
That is entirely up to your preference. For some recipes I cook it longer so it is almost mushy, like if I am putting it on a sandwich, and for other things like as a side dish, I like to keep it a little more firm
@@ChefPonzio thanks chef!
Good recipe. The only problem with it was that the florets came apart too easily once I sauteed in the garlic. Did I boil it too long or toss it too aggressively?
Sorry I just saw this. You probably boiled it a little too long. Remember that it will continue to cook once it’s out of the water because of the residual heat
Yummo!
are the chilis dried?
Wow!!! I kind of feel like a donkey right now! I just tried the rabe your way/recipe and mine’s still turned out a little bitter to the taste. I mean….it wasn’t real bitter, just a bit. I ate it with my bbq chicken breast. Not sure what I did wrong. Lol….
I loved bitter
On healthy keto for years, I am always looking for new recipes…I never thought I’d WANT a veggie! Lol
This is by far my favorite vegetable now!
My 12 year old niece taught me this recipe 😁😁😁
Made this for dinner tonight…it got rave reviews.
UPDATE
I've now been cooking my Rapi this way for a couple of months now. I have never eaten so much rapi as I have been since using this method..I honestly go through about 3 to 5 lbs a week . and I eat about 90% of it. I now have friends and family using this method .
Nothing wasted I love all parts of this plant and everything works perfect
I also make roast pork sandwiches with some sharp provolone and Rapi , it is as close to DiNics from Philly and Now I've become the talk of my family.
Thank you again Michael Ponzio ,
That is awesome to hear! The pork sandwich at DiNics is second to none!