Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A dish to tune out the din inside your soul.
I am not a giant fan of DC restaurants, which tend to be overpriced and lacking in deliciousness. One place my family and I do enjoy frequenting is 2Amy’s Pizza, a Neapolitan place not far from our house.
2Amy’s is too loud, doesn’t take a reservation and their pizza crust can be undercooked -- a concession, I suspect, to their enormous volume.
But I return happily each time for the little side dishes: divine anchovies served with bread and good butter; the best polpettine ever; a delicious little orange salad and great rapini. I gnaw away at all this while sipping a glass of rosé, tuning out the din of the restaurant and the frustrations of the week.
She has substituted wine with balsamic vinegar; you don’t need to use your best stuff for this as it is reduced greatly with sugar. Watch your heat, as ever. Make sure your rapini hits the pan dry after its boiled bath, so there is no steaming. Be generous with your sauce; it is the key here.
This is a great side dish for some meatballs of your own, or just as a snack with bread, as our author suggests. Pour some wine. Tune out the din inside your soul.
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
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now