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Rapini with white beans
A classic take on some tasty Tuscan flavours, earthy rapini is tamed with a creamy white bean purée and pops of garlic, chilli, lemon and Parmigiano Reggiano.
SERVES
4
TO
6
Ingredients
White Beans
- Oil, for sweating
- 1 large yellow onion, peeled and thinly sliced
- 1 leek, white and light green parts only, washed and thinly sliced
- 4 cloves garlic, crushed
- 2 19-oz (538g) cans white kidney beans, drained
- 1 1/2 cups (350ml) vegetable stock
- 2 tablespoons (30ml) butter, room temperature
- Salt, to season
Rapini
- 2 bunches rapini
- 4 quarts (3.8L) vegetable stock
- Olive oil, for tossing
- Salt, to season
- 4 garlic cloves, grated
- 1/2 teaspoon (2.5ml) red pepper flakes
- 1 lemon, juice and zest
- 1/4 cup (60ml) parsley, leaves only, roughly chopped
- 1/8 cup (30ml) marjoram, leaves only, roughly chopped
Serve
- 1 tablespoon (15ml) vin cotto
- 1/4 cup (60ml) parmesan, grated
Directions
White Beans
- Heat oil in a medium saucepan over medium heat until shimmering. Add the onion and sweat for four to five minutes, until tender and translucent.
- Add the leek and sweat until just softened, three to four minutes.
- Add the garlic and cook until fragrant, one to two minutes.
- Add the beans to the pan and mix until well combined. Pour in the vegetable stock and bring to a simmer over medium heat.
- Carefully transfer the mixture to a blender and blend on high until smooth.
- Add the butter while blending and mix until incorporated.
- Season the purée well with salt.
- Transfer to a small saucepan and keep warm until needed.
Rapini
- Wash and dry the rapini, trimming any excess leaves.
- Preheat the grill to high.
- Bring the vegetable stock to a boil in a large pot and blanch the rapini for four to five minutes, until bright green and crisp-tender.
- Strain the rapini out of the stock and into a large bowl.
- Toss with olive oil and salt, then grill for three to four minutes, until charred.
- In a bowl, combine the grilled rapini with the garlic, chilli flakes, lemon juice and zest, parsley, and marjoram. Toss to combine and keep warm
Serve
- Spread some of the warm purée onto a warmed serving platter.
- Mound the rapini on top of the purée.
- Drizzle the vin cotto over the rapini and sprinkle with the Parmesan.
- Serve immediately. Enjoy!
