Makes 6 to 8 servings
This is a great way to introduce people to rapini, as it tastes quite mild when blanched and combined with these other delicious ingredients. For a vegetarian version, omit the pancetta (unsmoked Italian bacon).
1 bunch rapini (about 1 lb., or 450 g), bottoms of stalks trimmed
1 tbsp. (15 mL) olive oil
2 oz. (50 g) pancetta, diced
1 onion, chopped
2 cloves garlic, finely chopped
Pinch hot pepper flakes
1 red pepper, peeled, diced
1 yellow pepper, peeled, diced
¼ cup (60 mL) water
1 tsp. (5 mL) salt
¼ tsp. (1 mL) black pepper
2 cups (500 mL) grated asiago cheese
2 tbsp. (30 mL) chopped fresh basil
- Bring a large pot of water to a boil. Add rapini and cook for 5 minutes; drain well and chop. Squeeze gently to remove excess water. Set aside.
- Heat oil in a large skillet. Add pancetta and cook until crisp. Stir in onion, garlic and hot pepper flakes; sauté gently until tender, about 3 to 4 minutes.
- Add red and yellow peppers and continue cooking about 5 minutes or until tender.
- Add rapini; cook until any liquid in pan has evaporated. Remove from heat and let cool.
- Beat eggs in a large bowl. Add water, salt and black pepper. Blend in vegetable mixture and 1½ cups (375 mL) of cheese. Pour into an oiled 8- inch (1.5-L) baking dish. Sprinkle with remaining cheese and basil.
- Bake in a preheated 350˚F (180˚C) oven for 30 minutes or until centre springs back when lightly pressed. Cool 10 minutes before cutting into squares and serving.