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.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian