Rapini (also known as broccoli di rabe) is a splendid vegetable, combining the sweetish taste of broccoli with the pleasantly bitter taste of mustard greens. HG is going to have it with some linguini tonight. BSK cooks it perfectly and simply, first sauting a bunch of garlic and sweet onion in good olive oil until the onion is translucent and just starting to color. Then BSK chops the rapini up and blanches it in boiling water before adding it to the pan with the onion and garlic. When the rapini softens she hits it with some chicken stock and eventually finishes the linguini in the pan. Serves it with the olive oil bottle, grated parmesan and the pepper grinder on the table. Usually BSK adds chopped pancetta to the dish but tonight there will be slices of grilled chorizo. Kumato tomatoes and anchovies as a starter and some clementines for dessert.
