Vegetarian > Italian > Side

Baked Rapini with Parmesan and Breadcrumbs Recipe

Ingredients with Measurements:
- 1 bunch of rapini (about 1 pound)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese

Special equipment needed:
- Baking sheet
- Aluminum foil

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the rapini and trim the ends.
3. In a large bowl, toss the rapini with olive oil, salt, and black pepper.
4. Spread the rapini on a baking sheet lined with aluminum foil.
5. Sprinkle breadcrumbs and Parmesan cheese over the rapini.
6. Bake for 15-20 minutes, or until the rapini is tender and the breadcrumbs are golden brown.
7. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
400°F
Serving size:
4 servings

Nutritional information:
Calories: 100
Fat: 7g
Carbohydrates: 6g
Protein: 5g
Fiber: 3g

Substitutions for ingredients:
- Rapini can be substituted with broccoli rabe or broccolini.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.

Variations:
- Add minced garlic to the olive oil for extra flavor.
- Top the rapini with sliced cherry tomatoes before baking.
- Sprinkle red pepper flakes over the rapini for a spicy kick.

Tips and tricks:
- Make sure to dry the rapini thoroughly before tossing with olive oil to prevent sogginess.
- Use a sharp knife to trim the ends of the rapini.
- For extra crispy breadcrumbs, toast them in a dry skillet before sprinkling over the rapini.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rapini in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the baked rapini on a platter with lemon wedges for squeezing over the top.

Garnishes:
Garnish with chopped fresh parsley or basil.

Pairings:
Pair with grilled chicken or fish for a complete meal.

Suggested side dishes:
Serve with roasted potatoes or a simple green salad.

Troubleshooting advice:
If the rapini is not tender after baking, cover with foil and bake for an additional 5-10 minutes.

Food safety advice:
Make sure to wash the rapini thoroughly before using.

Food history:
Rapini, also known as broccoli rabe, is a leafy green vegetable that is popular in Italian cuisine.

Flavor profiles:
The rapini has a slightly bitter and nutty flavor, which is balanced by the salty Parmesan cheese and crispy breadcrumbs.

Serving suggestions:
Serve as a side dish for a dinner party or as a healthy snack.

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Region: Italian

Taste: Savory, Cheesy, Crunchy, Nutty, Garlicky, Umami