Rapini with garlic bread crumbs (Cime di rapa al pangrattato) from Verdura: Vegetables Italian Style by Viana La Place

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Notes about this recipe

  • Yildiz100 on May 31, 2015

    I had a small amount of extra rapini from another recipe, so I decided to make this recipe scaled down to one portion. I have never cooked with rapini before and I am generally not a lover of cooked greens, so this isn't something I expected to love. Nevertheless, I thought this was pretty tasty. I added just a pinch of crushed red chili pepper and served it over toast, which really improved the texture for me. I wouldn't go out of my way to make this again, but if I end up with rapini in the fridge, this is probably how I'd prepare it.

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