Vegetable

Rapini with Vin Cotto

by:
June 24, 2013

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.

Rapini with Vin Cotto

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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. 

So I was excited to see that em-i-lis not only loves the Rapini with Vin Cotto at 2Amy’s, she invented her own version! 

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.

Rapini with Vin Cotto

Rapini with Vin Cotto by em-i-lis

Serves 4

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 

See the full recipe (and save and print it) here.

Photos by James Ransom

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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).

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12 Comments

arugula July 1, 2013
Rapini and broccolini are two radically different entities, not even in the same family. Rapini is in the turnip family and has a wild bitter (delicious) taste. Broccolini is an insipid form of broccoli that specialty growers provided as a more upscale version of broccoli.
 
boulangere June 24, 2013
I'd rather dine at your house than at any restaurant, Em, because I know you'd make things like this for me.
 
em-i-lis June 24, 2013
Thank you, Cyn. That is quite a compliment!
 
Midge June 24, 2013
Thanks for reminding me of this fab-looking dish. Must make soon!
 
Rivka June 24, 2013
Saw this recipe on the homepage and instantly thought of my beloved 2Amys. So happy to see the recipe featured in your column! Thanks much to em-i-lis for writing it up. Also, PSA: the new Etto, on 14th, is owned by the 2A people but they're still, erm, perfecting their skills.
 
healthierkitchen June 24, 2013
haha Rivka! I will, erm, wait a little to go!
 
em-i-lis June 24, 2013
Me, erm, too.:) Thanks rivka! We should all meet at 2A's sometime...
 
Rivka June 24, 2013
We really should. Healthierkitchen, Jenny, you in?
 
Author Comment
Jestei July 24, 2013
Yes I would go but I hear they have like three tables.
 
healthierkitchen June 24, 2013
Love this dish! Thanks Jenny and Emily!<br />
 
em-i-lis June 24, 2013
Thank you so much, W!
 
em-i-lis June 24, 2013
Thanks so much for highlighting my recipe, Jenny! I'm happy you enjoyed it and feel it's a good representation of the 2A's version.<br />Great picture, James.