I once had the most delectable rapini in a restaurant: it was quite garlicky without being bitter or overpoweringly so, not mild but somehow the bitterness of the rapini was palatable. I don't have much practice cooking rapini and would like your help in figuring out how to contain the bitterness while still respecting the character of the vegetable. I made it tonight with onion, garlic, anchovy (nice), a bit of stock and some lemon juice. I think I was on the right track except that the stalks were tough, the tops were overdone and there was too much bitterness. Had I served the onion along with it it probably would have brought much needed sweetness but then it just wouldn't look presentable. I wish the flavour of the onion and garlic could exist without actually showing up in the final presentation. Also, how much are you supposed to trim off? Help?
post #1 of 25
8/26/01 at 5:03pm