Rapini Ripassati (Garlicky Twice-Cooked Broccoli Rabe)

The concept of this dish is revealed in its name, ripassati, which translates from Italian to “over again” and refers to the twice-cooked stalks of broccoli rabe that are first boiled until tender and then further cooked in an emulsion of chicken stock and garlic-infused olive oil. Don’t be shy about essentially overcooking the broccoli rabe; their characteristic bitterness is tamed slightly from the longer cook time, and the softened vegetable is able to absorb more sauce. Start with bunches of broccoli rabe with firm stems and dark green florets and leaves — the freshest you can find — so they will hold up under the two-stage cooking process.

Is broccoli rabe the same thing as broccoli?

Broccoli rabe, while similar in look to broccoli, is actually related to turnips (Brassica rapa) — which likely explains their similar bitter notes. The stalks are thinner than broccoli, and the little buds that form their florets come in loosely packed, where broccoli florets are tightly packed together.

Broccoli is from the Brassica oleracea species, along with cauliflower, cabbages, and kale, and has slight bitter notes as well. At the foreground, though, is its grassy sweetness and mild earthiness.

Can other vegetables be cooked ripassati?

Yes, in addition to broccoli rabe, you can cook any sturdy vegetable this way, from cauliflower to beet greens, romanesco, and broccoli.

This recipe was developed by Liz Mervosh; the text was written by Cheryl Slocum.