Winter is here and in full effect on the Sonoma and Mendocino coasts. Like most things in life, it was fun…for awhile. However, the cold and rain are starting to wear on me. In addition to my usual winter cravings (i.e., soups, stews, ramen bowls), I’m finding myself longing for dishes that can transport me to sunnier and warmer times.
I’ve also spent a considerable amount of time pouring over the works of Yotam Ottolenghi, whose 2018 cookbook “Simple” continues to astound and amaze me for its, well…simplicity. Its actually a lot harder than it looks to develop a Simple-styled recipe, but I think I’ve finally got something here that’s worthy of sharing.
On top of that, I feel tremendously lucky to have a grocery store like Surf Market close by. They always go the extra mile(s) to ensure that their inventory is always up to date with the latest trends and outstanding products…Like Truff Truffle Hot Sauces. Without that sauce, it might have taken me a lot longer to make a recipe like Rapini, Cannellini Beans & Yogurt worth your time.
So if you’re in the area, head on over to Surf Market to grab a bottle (or two) of Truff along with everything else you’d need for this recipe and get cracking. Before you know it, you, too will forget about all the cold and rain.
Rapini, Cannellini Beans & Yogurt
PREP TIME: 10 MINUTES ● COOK TIME: 15 MINUTES ● SERVES 2-6
For the Garlic Chips & Garlic Oil
4 large cloves of Garlic
¼ cup Olive Oil
for the Sourdough Toasts
2-6 1 inch thick slices of Sourdough Bread
for the main dish
1 14 ounce can Cannellini Beans
1 bunch Rapini
¼ cup Dry White Wine
1 cup Greek or Plain Vegan Yogurt
Maldon Finishing Salts
Truff Black Truffle Hot Sauce
Cocktail: Negroni Sbagliato
to make the garlic chips & garlic Oil
- Peel and thinly slice your garlic cloves.
- Place a sauté pan over medium high heat. Once hot, pour in the ¼ cup of olive oil.
- Tip in your garlic slices and stir constantly until crisp and brown.
- Remove the crispy garlic chips from the pan, place on a paper towel to drain and set aside.
to make the sourdough toasts
- Using the same pan, place each slice of sourdough into the hot garlic oil and cook both sides until you reach your desired degree of toastiness.
- Remove each cooked sourdough slice to a plate and keep warm in an oven on low heat until you’re ready to serve.
- Reserve the remaining garlic oil in the pan to drizzle over the dish before serving.
- Wash and drain the Cannellini Beans.
- Wash and trim off the very bottom ends of the Rapini.
- In a large mixing bowl, toss the Rapini with olive oil.
- Heat a skillet large enough to accommodate all of the Rapini to medium. Once hot, throw in the Rapini and give it a few tosses to heat it all up.
- Pour the ¼ cup of white wine over the rapini and promptly cover the pan with a lid. Braise for approximately 5 minutes or until most of the wine has evaporated.
- Divide the Rapini amongst your serving plates.
- Sprinkle some Cannellini Beans over each serving of Rapini along with several dollops of yogurt.
- Liberally apply garnishes to each plate, serve and enjoy immediately alongside the Sourdough toasts.
A few folks have asked me and the answer is easy: Rapini is just another name for Broccoli Rabe. Broccolini would be a fine substitute in a pinch, but regular broccoli just won’t have the bitterness needed to pull off this dish.