How We Do

Rapini.

"It's been so long. I'd forgotten how much I missed it." I said.

Two weeks before the bounty I had made my own trip to the market. My basket piled high with greens. Fresh spinach, (out-of-season zucchini), and rapini.

Once home, it sat undutiful. Day after day.

A work week had made its pass. Saturday arrived. A dinner of breaded veal cutlets and rapini (aglio e olio beforehand, of course).

A meal for two or four or more. There were leftovers. Sunday nights making of Monday lunch. Chopping of rapini. Slicing of manchego. Veal cutlet. Crusty bread. The slices of cheese, a barrier to keep the bread from sogging. Bread, cheese, veal, rapini, cheese, bread.

"I'm feeling a bit peckish." He said.

And one for Sunday night snack, he ate.

The preparation, simple. A boil, a blanch, a saute in extra virgin olive oil with plenty of peperoncino and garlic. Tasting and salting, even some peppering. Spicy and bitter. A delicious, vital, whole food.

A once a week spring treat.

A side.

Sandwiched.

With spicy Italian sausage tumbling around in a bowl with orecchiette.

In red sauce over polenta.

In red sauce over pasta (keep it short).

A topping for bruschetta (chop it nice).

Loved hot from the pan, cooled to room temp, or chilly. Make more than you need, more than is required as often as you can.