Rapini Recipe Amendment
When I wrote my rapini recipe, the rapini I was buying seemed to be larger. Now, in the middle of winter, the rapini seems to be smaller. After over cooking and burning my rapini once or twice, I have amended my recipe. I now roast at 350F for about 5 minutes. In the summer when the rapini was larger, I was roasting at 400F for 7-9 minutes.
Also, I now brush the baking sheet with coconut oil and drizzle the rapini with olive oil once it is on my plate. Look for upcoming posts about coconut oil.
I sincerely apologize if anyone ended up with over cooked or burnt rapini as per my instructions.
TC
Tina Christie, ND
2 Comments
Reader Comments (2)
I tried your recipe tonight, it was wonderful...I have pampered chef stoneware and found that no oil was needed at all when I cooked the rapini...I did have it in the oven for 10 minutes at 350, however you need to relize that it does take a little time for the stoneware to heat up, after removing from oven I drizzled the olive oil on it, delicious!!!
Just to add to my previous entry, I now pour about 1/4 cup of water over the rapini put a sheet of parchment paper on top of rapini and then cover with foil to create a steaming effect. In a 340 degree oven I bake it for about 18 to 20 minutes, the rapini is still nice and green just a little more tender. I think I prefer it this way. Laury