Name: Charred Rapini with Anchovies and Fresno Chiles
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: Kosher salt; Granulated sugar, for sprinkling; 4 heads rapini, stems trimmed; 10 anchovy fillets, roughly chopped; 1 cup finishing olive oil; 6 tablespoons red wine vinegar; 1/4 cup picked fresh basil leaves, roughly chopped; 1/4 cup picked fresh Italian parsley, roughly chopped; 4 tablespoons chopped cured black olives; 1 Fresno chile, stemmed and finely chopped; 1/4 cup cooking olive oil; 2 tablespoons chopped garlic

Directions

Watch how to make this recipe.

Bring a large pot of equal parts salted and sugared water to a boil. Once at a boil, add the rapini and blanch until bright green but still firm, 3 to 5 minutes. Add to an ice bath until cool, then allow to thoroughly dry on a kitchen towel-lined sheet tray.
Mix together the anchovies, finishing olive oil, red wine vinegar, basil, parsley, black olives and Fresno in a small bowl. Set aside.
Heat a 12-inch cast-iron skillet over medium-high heat and add the cooking olive oil. Once the oil is heated, add the rapini, in batches if needed, and allow to slightly char, about 3 minutes. Add the chopped garlic and stir to combine, allowing the garlic to soften and bloom, about 1 minute. Transfer to a platter. Drizzle with the anchovy vinaigrette.

On Tonight

Charred Rapini with Anchovies and Fresno Chiles

Categories:

Related Pages