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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by taking the rapini and removing any yellow leaves, (if they exist); Chop off the ends of the stalks about 1/2 inch to get rid of any dry tips. | 2. Now fill your sink with cold water and let the leaves soak in the water, moving them around, to remove any debris between them and also clean them; you will get to cook them a little later. | 3. Take a large pot, I use one about 16" high; Fill the pot with 3/4 water and add 2 tbsp of salt; Bring the water to a boil on your stove. | 4. Drain rapini from cold water and then add them to boiling water. | 5. You must cook them until they get soft; Continue boiling for at least 1/2 hr (until tender). | 6. Strain rapini from boiling water; Take rapini and try the best you can to squeeze out the water from the cooked bunch; This could take some muscle work but will be well worth it when you mix it with the other ingredients later; (Use a heavy spoon to press the cooked rapini into the strainer); Continue until most water is squeezed out; You should be able to roll the rapini into a ball now; Put rapini aside until later. | 7. Take your garlic head and peel all of the cloves off, (remove skins). | 8. Using a garlic presser, crush each clove until the entire garlic head has been processed. | 9. Take half of your olive oil and heat it in a large skillet. | 10. Sauté the pressed/crushed garlic in the hot oil until the garlic begins to brown. | 11. Add the rapini by breaking it into chunks, and spread it out over the surface to the garlic oil, in the skillet. | 12. Add the remainder of your olive oil and continue to sauté the garlic, rapini and oil until the rapini has soaked up the olive oil; (about 10 min). | 13. Boil the rotini pasta until it is the softness you desire, note: Add some salt to the boiling water while cooking the rotini, (pinch). | 14. Strain cooked rotini and place back into pan. | 15. Mix margarine, cayenne pepper, black pepper and romano cheese until the rotini is well coated. | 16. Add garlic rapini and oil from skillet into pan, over the rotini; Mix until the rotini is well coated. | 17. Serve with a sprinkle of grated cheese; Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rapini	3	bunches		-	-	-	-
garlic	1			4.47	0.9918	0.1908	0.015
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
rotini pasta	1	lb		1691.7638	340.496	59.4625	6.8856
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
salt	2	tablespoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
romano cheese	1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.