Rapini is a frisky rascal. Known also as broccoli raab, its assertive taste combines bitterness with green vegetal tones. Until just the past few years in the U.S., it was limited to Italian and As… ...

This quick soup is surprisingly bold and more than the sum of its parts – don’t skip the bread and cheese. Adapted from Vegetable Soups From Deborah Madison’s Kitchen. Madison calls for ...

Add broccoli rabe, pepperoncini and salt, and stir. Cover, and cook, stirring occasionally, until broccoli rabe is tender, about 6 to 8 minutes.

"Italians have been making and eating orecchiette pasta for almost 700 years," says Colloca, whose recipe includes cime di rapa, a leafy vegetable known in Australia as rapini or broccoli rabe ...

It goes without saying that rapini is dynamite in pasta. A classic dish combines orrecchietti with rapini, sweet sausage, garlic and olive oil with salty pecorino romano cheese. It is also great with ...

If using bacon, in large skillet over medium-high heat, cook bacon until crisp. Transfer to paper towel-lined plate to drain. In medium pot of boiling water, blanch rapini until just tender, about ...

– 4 slices of focaccia bread, sliced 3/4 inch thick – 1/2 cup grated provolone cheese – 8 slices cooked but cold Italian roast pork or porchetta (available at a deli counter) ...

Rapini is a dark green leafy vegetable with a distinctively sharp, bitter taste. Despite its curly leaves and florets that resemble broccoli, it”s actually a descendent of the turnip.