Rapini Anyone? Two Delicious Originals!

This next post is written by my sister Peggy, who actually authored "Mangia e Taci." She involved the whole family in the book with recipe testing and commentaries. Our mom, Antonietta D'Orazi, was the inspiration and for the cookbook and the source for all the recipes. I'll tell you more about her later. 

If you are lucky enough to live in an area where there is a year round farmer’s market, the challenge to eat seasonally and locally is somewhat diminished. I live in the rainy NW, which, in spite of the weather, is one of the most abundant areas in terms of local and sustainable ingredients, from the Dungeness crab to various fungi, fruits, and vegetables. There are a few die-hard growers that continue to challenge Mother Nature through the winter to provide these local provisions. And I am very appreciative that my local farmer’s market made a commitment to the community to continue their efforts through the winter.

My recent trip provided me with local grass fed beef and pork, a variety of pears and apples, and my first bunches of spring broccoli raab (know as rapini in Italian)—and they were bright and beautiful! Spring greens excite me because I not only love them, but somehow feel they are an important source of the vitamins and minerals that the winter root vegetables and gray days have not provided.

I tend to keep preparation simple, and one of my favorite dishes with rapini is to combine them with garlic, olive oil and pasta. From here multiple variations are possible (i.e. I added a couple anchovies to the last prep), but I think it is important to warm the garlic in the oil first then add the greens and seasonings; and by all means do not over cook the greens—they should remain bright green. The flavor of rapini is slightly bitter, which I like, but for those that don’t, the addition of some dried tomatoes, or winter squash would add some sweetness.

So, support your local market and vendors and you will not only help your own health, but the health of your neighborhood economy. Maybe it’s time for ‘trickle up’ economics…

My other sister, Betty, just sent me the following very simple recipe for rapini...

Instead of cooking the rapini, wash them and cut off the toughest part of the stems.  Spin them in a salad spinner to get the excess water out.  Then put them in a salad bowl and drizzle olive oil, lemon juice, salt and pepper, and maybe some flavored salt if you like.  Let them sit for several hours.  The rapini will begin to wilt and become tender.  When you're ready to eat them, taste for seasoning and adjust to taste.  Yum!!!