Rapini with hot cherry peppers
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A side dish recipe featuring steamed broiled rapini topped with roasted garlic, cherry peppers, and Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches broccoli rabe
- 2 cloves garlic, sliced
- 1 tbsp. l. olive oil
- 1/4 cup sliced pickled cherry pimento peppers, plus 2 tablespoons marinade liquid
- Parmesan cheese, cut into wide strips with a vegetable peeler
- Salt and freshly ground pepper
- Olive oil for drizzling
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Recipes with similar ingredients: rapini, broccoli rabe, cherry pepper, garlic, Parmesan cheese, cheese
Cooking the dish according to the recipe:
- Steam the rapini for 7 minutes.
- Fry the garlic in a frying pan with olive oil until golden. Add the hot pepper and marinade liquid. Stir in the rapini and season with salt and pepper. Drizzle with olive oil and top with Parmesan cheese.
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