Rapini with White Beans

Ease of Preparation: Easy

Yield: Serves 4-6, as a light main

Rapini with White Beans

A classic take on some tasty Tuscan flavours, earthy rapini is tamed with a creamy white bean purée and pops of garlic, chili, lemon and Parmigiano Reggiano.

Ingredients:

White Bean Purée:

• Oil, for sweating
• 1 large, yellow onion, peeled and thinly sliced
• 1 leek, white and light green parts only, washed and thinly sliced
• 4 cloves garlic, crushed
• 2 19-ounce (538 g) cans white kidney (cannellini) beans, drained
• 1 ½ cups (350 ml) vegetable stock
• 2 tablespoons (30 ml) butter, room temperature
• Salt

 Rapini:

• 2 bunches rapini (broccoli rabe)
• 4 quarts (3.8 L) vegetable stock
• Olive oil, for tossing
• Salt
• 4 garlic cloves, grated on a rasp
• ½ teaspoon (2.5 ml) red pepper flakes
• 1 lemon, juice and zest
• ¼ cup (60 ml) Italian parsley, leaves only, roughly chopped
• ⅛ cup (30 ml) marjoram, leaves only, roughly chopped instead
• 1 tablespoon (15 ml) vin cotto
• ¼ cup (60 ml) grated Parmesan

Method:

For the White Beans:

Heat oil in a medium saucepan over medium heat until shimmering. Add the onion and sweat 4-5 minutes, until tender and translucent.

Add the leek and sweat until just softened, 3-4 minutes.

Add the garlic and cook until fragrant, 1-2 minutes.

Add the beans to the pan and mix until well combined. Pour in the vegetable stock and bring to a simmer over medium heat.

Carefully transfer the mixture to a blender and blend on high until smooth.

Add the butter while blending and mix until incorporated.

Season the purée well with salt.

Transfer to a small saucepan and keep warm until needed.

For the Rapini:

Wash and dry the rapini, trimming any excess leaves.

Preheat the grill to high.

 Bring the vegetable stock to a boil in a large pot and blanch the rapini 4-5 minutes, until bright green and crisp-tender.

Strain the rapini out of the stock and into a large bowl.

Toss with olive oil and salt, then grill 3-4 minutes, until charred.

In a bowl, combine the grilled rapini with the garlic, chili flakes, lemon juice and zest, parsley, and marjoram. Toss to combine and keep warm

To Serve:

Spread some of the warm purée onto a warmed serving platter.

Mound the rapini on top of the purée.

Drizzle the vin cotto over the rapini and sprinkle with the Parmesan.

Serve immediately.