Rapini with Lemon, Anchovy & Shaved Parmesan

Rapini with Lemon, Anchovy & Shaved Parmesan


For the Lemon Anchovy Dressing 

2 cloves garlic, grated
2-3 anchovies (optional)
1 small lemon, juiced 
2-3 tablespoons olive oil 

In a medium bowl, combine anchovies (if using), garlic, and a pinch of salt. Mash everything together to form a smooth paste with the back of a spoon. Whisk in the lemon juice, olive oil (start with 2 tablespoons and add the additional tablespoon if you’d like a less acidic dressing), and a few grinds of black pepper. Season to taste with salt, and set aside until ready to use. 

For the Rapini 

1 small bunch rapini or raab, washed and ends trimmed 
2 tablespoons olive oil 

Heat a large skillet over medium high heat, and once hot, add your oil. Add rapini and a pinch of salt, and turn a few times to coat in the oil. Let cook for about 3 minutes per side, or until the stalks are al dente and the leaves and edges are getting nice and golden brown. Remove from heat and arrange on a serving plate. 

To Serve

Lemon Anchovy Dressing (recipe above)
Rapini (recipe above)
Flaky salt
Black pepper 

Drizzle the dressing over the rapini, and shave some parmesan over the top. Garnish with a pinch of flaky salt and a few grinds of pepper if desired. Enjoy warm. 

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