Rapini (Broccoli Rabe)
VegetarianRapini adds a distinctive, pleasantly bitter green bite with a mustardy edge.
Rapini, or broccoli rabe, is a staple of Southern Italian cooking with a bold, assertively bitter flavor and tender, leafy greens surrounding small florets. Blanched briefly and sauteed with garlic and chili flakes before topping pizza, it adds a character-filled bitterness that stands up to rich sausage and sharp cheeses.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Frequently Asked Questions
Is rapini the same as broccolini?
No. Rapini (broccoli rabe) is more bitter and leafy with small florets, while broccolini is a milder, sweeter hybrid of broccoli and Chinese broccoli with larger florets and longer stalks.
How do you reduce the bitterness of rapini for pizza?
Blanch rapini in salted boiling water for 2 minutes, then shock in ice water. This removes much of the bitterness while preserving its distinctive character. Sauteing with garlic and olive oil further mellows it.