Steamed Rapini with Gorgonzola

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Steamed Rapini with Gorgonzola

This recipe for Steamed Rapini with Gorgonzola is from episode 12 of This Food That Wine.

Wine Suggestion: Barolo

Yield: 6 servings



1 lb fresh Rapini washed (454g)

2 oz fresh Italian Gorgonzola cheese sliced into 6 equal pieces (56g)

Salt and pepper to taste



Steam rapini by using a vegetable steamer over high heat for 2 minutes or until the rapini turns a bright green color and the stalks are slightly softened.

Remove the rapini from the vegetable steamer. Sprinkle with salt and pepper. Plate and top with a slice of Gorgonzola cheese.

Serve immediately. Serve with Barolo braised lamb shanks with rosemary (see recipe).


Description: Barolo is a powerful, full bodied wine made in the Barolo region in northern Italy from Nebbiolo grapes.  The aromas and flavours are concentrated and complex, including strawberry, earthy mushroom notes, leather, and floral (rose/violet).  It is aged for several years (in oak and bottle) before it is released to the market and it tends to continue to be quite ageable, sometimes improving in the bottle for decades.


Pairing: A big, powerful wine like Barolo is the perfect match for a rich, robust dish like braised lamb shanks. The meat is rich and flavourful, and so is the wine so they are in balance.  The earthy notes in the wine complement the gamey flavour of the lamb and the fruit flavour of the wine contrasts with the creamy, pungent Gorgonzola.  And don’t forget – the lamb is braised in the wine itself, so the pairing is destined to be a great match.


Wine Suggestion: Try any Italian Barolo

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