Rapini

Rapini is a leafy, green, slightly bitter-tasting vegetable that is related to the turnip family. It has long, thin stems, pointy leaves and small heads that resemble regular broccoli. It is typically sold in bunches, usually weighing about 1 pound (450 grams). When selecting rapini, choose bunches that are bright green with healthy leaves and firm heads. Do not purchase it if the heads have blossomed into flowers - it is past its peak. It will keep in the fridge for about five days. Rapini is also commonly known as broccoli raab (rabe), broccoletti di rape or Italian broccoli. It is commonly used in Italian dishes, particularly in the autumn and winter when it is at its seasonal peak. Packed with Vitamins A and C, iron and calcium, rapini is a great option for health-conscious diners. It is also low in calories and high in dietary fiber (source: www.nutritiondata.com).

Preparation and Blanching Rapini

All parts of rapini are edible, including the leaves and stems. To prepare for use, trim off any outside leaves that look limp or torn. To mellow its bitter flavour, it can be blanched. To blanch, bring a pot of salted water to a boil. Boil rapini for 4 minutes and drain. Plunge rapini immediately into a bowl of ice water to stop cooking.

Once the rapini has been prepped and blanched, it's ready to pair with pasta and sausage for a delicious dinner. If you can't find orecchiette, substitute penne or your favourite pasta.

Orecchiette with Rapini, Sausage and Crisp Garlic Crumbs

Makes about 6 servings

For garlic crumbs

• For meat sauce:2 cups fresh (not dry) breadcrumbs (made from approximately 5 slices bread)
• 2 cloves garlic, finely minced
• 3 Tablespoons olive oil

• 4 sweet or mild Italian sausages, casings removed
• 1 Tablespoon olive oil
• 1 clove garlic, chopped
• ½ to 1 teaspoon red pepper flakes, to taste
• 1 pint cherry tomatoes cut in half
• 1 bunch (about 1 lb. / 450 grams) blanched rapini, chopped into 2" pieces
• Salt and fresh ground pepper, to taste
• ½ cup freshly grated parmesan cheese
• 1 (500 g) package orecchiette or penne

To make garlic crumbs:

1. Heat olive oil in a skillet. Add garlic and sauté on medium heat for about 20 seconds. Add breadcrumbs and stir until all crumbs are coated with oil.
2. Sauté crumbs on medium heat, watching carefully, until they turn brown and crisp. Remove from pan and set aside. Crumbs can be made in advance and kept in a dry, covered container.

To make meat sauce:

1. In a deep skillet, heat olive oil. Add garlic and red pepper flakes and sauté on medium heat for about 25 seconds. Add sausage meat and break meat up with a spatula or spoon.
2. Cook sausage meat until browned and cooked through. Add blanched rapini to the pan and sauté for about 2 minutes. 
3. Add the tomatoes and continue cooking for another 6-8 minutes.
4. While meat is browning, cook pasta according to package instructions. Drain, reserving 2 Tablespoons of the cooking water.
5. Add drained pasta to the meat and rapini mixture and reserved pasta water. Stir together until all ingredients are evenly combined. Add garlic crumbs to pasta and toss to coat. Add a drizzle of olive oil if the pasta seems dry.
6. Season with salt and pepper and serve with grated parmesan cheese.