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.