For the vin cotto

  • cup Balsamic vinegar
  • tablespoon sugar

For the rapini

  • pound rapini (broccolini), washed
  • tablespoons extra virgin olive oil
  • cloves garlic, peeled, left whole
  • peperoncino intero (about 1/4 tsp crushed red pepper flakes, fresh ones!), halved
  • Generous pinch kosher salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Pillivuyt Oval Eared Dish. Photo by James Ransom @Food52