For the vin cotto
- 1 cup Balsamic vinegar
- 1 tablespoon sugar
For the rapini
- 1 pound rapini (broccolini), washed
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, peeled, left whole
- 2 peperoncino intero (about 1/4 tsp crushed red pepper flakes, fresh ones!), halved
- Generous pinch kosher salt
– PROCESS –
- Pour the vinegar and sugar into a small saucepan set over medium heat. Let reduce by a half to a third, 25-30 minutes. Set aside.
- Set a 6-quart pot of water to boil. When boiling, add the washed rapini and blanch for about 2 minutes. Drain, rinse under cold water, and set aside.
- Set a cast iron skillet over high heat. Add the olive oil, garlic and peperoncino and let cook/season the oil for a minute or two. Add the blanched rapini (watch out, the oil might spit) and let it sear. After a minute or two, toss carefully. After 3-4 minutes more, remove from heat. The rapini should be tender yet retain a definite crunch.
- Transfer the rapini, garlic and pepper to a serving platter and pour any remaining oil from the skillet over the veggies. Drizzle generously with the vin cotto. Season with more salt and some pepper if needed and/or you like.
- Get out some good bread so none of the juices left on your serving platter or plate go to waste!
Recipe provided by em-i-lis at Food52, photo by James Ransom.