Italian Raptini Originated in south east Italy. Braised with vinegar and served with crusty bread. ngredients- 1 bunch rapini (about 1 lb/500 g)
- 1/4 cup (60 mL) extra-virgin olive oil
- 4 cloves garlic, smashed
- 2 fresh or dried bay leaves
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) white wine vinegar
PreparationIn pot of boiling salted water, blanch rapini until water returns to vigorous boil. Drain; set aside. In skillet, heat half of the oil over medium heat; fry garlic, bay leaves and salt until garlic is golden, 3 or 4 minutes. Add rapini and toss to coat. Add vinegar and 1/4 cup (60 mL) water; cover and simmer, stirring twice, until liquid is evaporated and rapini is tender and olive green, about 7 minutes. Transfer to serving dish; sprinkle with remaining oil. Serve warm or at room temperature. Makes 6 to 8 servings.
Cantaloupe Watercress Cool Combining cantaloupe and watercress makes the perfect light addition to your meal. Ingredients- 4 cups (1 L) watercress, torn
- 2 cups (500 mL) ripe cantaloupe, cut in 1-inch (2.5 cm) cubes
- Raspberry Vinaigrette:
- 3 tbsp (45 mL) extra-virgin olive oil
- 1-1/2 tbsp (22 mL) raspberry vinegar
- 1/4 tsp (1 mL) each salt, pepper and granulated sugar
PreparationRaspberry Vinaigrette: Whisk together oil, vinegar, salt, pepper and sugar; set aside. In large serving bowl, toss watercress and cantaloupe with vinaigrette. Makes 4 servings.
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