Broccoli rabe a.k.a. rapini is a cruciferous, slightly bitter vegetable appearing broccolini-esque but tasting nothing like it. I love it. Then this guy turned me on to the variety of rapini that comes from his farm. Thai Rapini.
Thai Rapini rules.
My first instinct was to throw it on a pizza. I suggest you do the same.
Jimmy
ps. depending on your location, Thai Rapini might be difficult to track down. The more common broccoli rabe (regular rapini) will perform just fine with this recipe.
pps. here is the post on how to make pizza dough
Thai Rapini Pizza with Calabrian Chilies.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 3 hours |
| Servings |
pizzas
|
Ingredients
- 1 recipe pizza dough see blog post
- garlic, chopped
- low moisture mozzarella, cut into 1/2 inch cubes use fresh mozz for wood fired oven
- crushed/chopped Calabrian chilies
- 2 bunches broccoli rabe or Thai rapini
- Pecorino Romano cheese
Ingredients
|
|
Instructions
- Bring a pot of water to a boil and add salt. It should taste well seasoned. Prepare an ice bath. Cut 1 inch off of the stems of the rapini. Blanch the rapini for 1 minute and shock in the ice bath. Drain the rapini, transfer it to a cutting board and finely chop. 1 hour prior to baking the pizzas, preheat the oven (with pizza stone on bottom rack) to 500. Shape the pizzas into about a 12" disc then brush the rim with extra virgin olive oil. Scatter a generous amount of chopped garlic over the base of the pizza followed by a generous amount of rapini. Scatter dollops of the Calabrian chilies over the rapini. Add about 7 or 8 pieces of the mozzarella. Bake until the rim is golden brown and the bottom is crispy. 7-9 minutes. Remove the pizza from the oven and finish with grated or shaved Pecorino Romano cheese.
Princess says
If cant get Calabrian Chile, what type of other Chile would you suggest?
Jimmy says
a generous dose of red pepper flakes or finish with a hot chile oil after the pizza comes out of the oven!