Rapini with garlic
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Recipe for roasted rabe with garlic and rosemary.
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
- 6 whole cloves of garlic
- 1/3 cup olive oil
- 1 sprig rosemary
- Parmesan cheese, cut into wide strips with a vegetable peeler
- Salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil, add the rapini, and cook until tender, about 5 minutes. Drain and pat dry.
- Heat olive oil in a skillet over medium heat. Add garlic and rosemary and fry, stirring, until the garlic is golden brown, about 7 minutes.
Add the rapini, cover and cook for 5 minutes. Season with salt and pepper and top with Parmesan cheese.
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