1 large head rapini, trimmed
Salt and freshly ground pepper, to taste
2 tbsp. olive oil
1 small shallot, sliced
1 garlic clove, crushed
Pinch dried chili flakes, or to taste
2 anchovies, chopped
Handful black olives, pitted
Blanch the rapini in boiling salted water until tender, about 2 to 3 minutes. Drain well.
Add olive oil to a large sauté pan over medium high heat. When oil is hot, add shallot, garlic, chili flakes, anchovies and olives, sauté for 1 to 2 minutes. Add rapini, and salt and pepper, sauté 3 to 5 minutes.
Originally published on In The Kitchen with Stefano Faita.
Servings: 4 to 6 servings
approx. Per Serving