One of my favorite childhood memories in a recipe. The bitterness of rapini is an acquired taste, but this is a great entryway for those that usually steer clear of this vegetable! A great crowd pleaser when served in a large cast iron skillet or casserole dish.


2 Bunches of Broccoli Rabe (Rapini)

300-340g Orecchiette Pasta

3 Garlic Cloves, Thinly Sliced on Mandolin

1 -1.5 cups of Freshly Grated Parmigiano Reggiano

Extra Virgin Olive Oil, As Needed

Sea Salt, To Taste



Take a medium large sized pot, bring water to boil over medium high heat with large grain salt;

In the meantime, cut off the very bottom of the stalks of the rapini and peel the outer layer of the stalk off;

Cut the bottom stalks from the other half- basically separating the florets and leaves from the other half of the stalk;

When the water comes to a boil, place the stalks in the boiling water and cook for 1 minute;

Add the remaining rapini and florets after a minute and cook for 3 minutes;

Remove immediately from water after the 3 minutes are over and place in an ice bath to keep a vibrant color;

Place pasta to boil in the same pot of boiling water after the rapini have beem removed and cook until al dente according to packaging instructions;

Turn boiler of your oven on, on high;

In a large cast iron skillet, heat a good amount of extra virgin olive oil to cover the bottom of the pan over medium heat;

Add the garlic and begin to saute until softened, but do not color or fry it (make sure to watch heat);

Add the dried off rapini, saute and add some salt to taste;

Keep on low heat until you are ready to add the pasta;

When the pasta is al dente, remove from heat and place through colander. Drain as much water as possible;

Add the pasta a little at a time, with some extra olive oil if necessary;

Slowly add most of the parmigiano reggiano, until the pasta is coated to your liking, and save some for the top of the pasta;

Make sure the pasta, rapini and garlic are well dispersed and one even layer;

Add the remaining parmigiano reggiano to the top of the pasta and place it in the boiler until golden and crispy. Each boiler is different, but mine takes about 5 minutes. I would keep checking every minute or two to make sure it does not burn; and

Remove and serve immediately!