Home Cooking

Rapini

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Rapini

cher99 | Jan 25, 2010 03:38 AM

I made rapini for the first time and was disappointed with the results. How should rapini taste when prepared? I found it to be very bitter, almost inedible. I sauted the bunch, trimmed of the thick bottom stems and large leaves in a little butter, olive oil and kosher salt until tender. My family loves broccoli and I thought they would also like this, but no one could get past the bitterness. Any help would be appreciated!

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