Antoinette's Page

Vol. 3, No.33, Wednesday November 28th, 2012  

CUCINA D’ANTOINETTA*/ANTOINETTE’S KITCHEN*

“the art of food, wine, family & more*”

By Antoinette La Posta

TITLE: “I GIVE YOU MY DELICIOUS RAPINI RECIPE*”

INTRODUCTION

With Christmas coming, I’m planning my Christmas dinner.  One of the dishes I serve, without fail, is rapini.  It’s part of an Italian meal.  It could be served in many different ways. 

ANTONIETTA: MY LIFE & TIMES*

Rapini is my favorite vegetable.  During the Christmas holidays, rapini is usually expensive but it doesn’t stop me from serving it with the Christmas meal.  My mother always made this dish with the holiday meals and family dinners.  Besides being a very healthy vegetable, rapini is also delicious.  Now, my daughters enjoy enjoying rapini with their meals.

SAVORY INGREDIENTS PLUS*

RAPINI

Rapini (also known as broccoli rabé or broccoletti, called by similar names in various European languages, e.g. cime di rapa, rapé, rappi, raap, and raab, and known especially in Naples as friarielli) is a common vegetable in the cuisines of southern Italy (in particular Basilicata, Puglia, and Sicily), Galicia (northwestern Spain, where it is known as grelos), Portugal, the Netherlands^{[citation needed]} and China.

(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/File:Rapini.jpg

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium.(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Garlic

Olive Oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Olive_oil

Why I prefer extra virgin olive oil?

I prefer extra virgin olive oil because it has a rich, smooth texture.  A new brand I just discovered is Bertolli Extra Virgin Olive Oil.  It’s absolutely delicious.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To sauté rapini, I need a good frying pan. Personally, I use a high quality pan with a non-stick surface – it helps reduce fat and it’s easier to clean.  For this recipe,  I usually choose one with sufficient depth.  

Antonietta’s Recipe of the Month – Rapini

SPECIFICATIONS – Ingredients:

• 6 bunches of rapini
• 3-4 garlic cloves (diced)
• 3-4 tablespoons of olive oil
• Salt to taste

DIRECTIONS

• Trim off bottoms of rapini (1/4 inch) stalks and put them in a pot covered with water
• Dice 3-4 garlic cloves and put them in a large frying pan
• Add 3-4 tablespoons of olive oil
• Sauté the garlic in olive oil for approximately 15-20 minutes  until it begins to brown
• Cook till stems are tender (15-20 minutes)
• Drain water
• Add salt to taste

LAST BITE*

In this holiday season, rapini is a green decoration for your dinner plate that is healthy and tastes great!

Take this dish out for a spin and tell me if you agree.

And that’s my food favorite for the week, what’s yours? *

ALP

P.S. Wowee …Wowee Shop Valente is finally open; and my new line of Antoinette La Posta* brand of clothing is now available. There is still much more to come to the Save and Read* Web site. Watch for it!

 P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com –   saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit  www.linkedin.com – Antoinette La Posta

CREDITS

-Web Tech:  richmediasound.com

*TM/© 2012 Practitioners’ Press Inc. – All Rights Reserved.

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