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Broccoli Rape with Olives

Rapini con Olive
Broccoli rape, also called rapini or broccoli raab, is a slightly bitter vegetable that is related to turnips. It has been a favorite with Italians since ancient times and is cultivated widely in the Mediterranean. Mixed with olives, it is a sturdy side dish for beef. Other clever uses for it are as a topping for pizza or as a sauce for pasta.

Serves 4


1 bunch broccoli rape

2 tablespoons Filippo Berio Extra Virgin Olive Oil

1 tablespoon dried red pepper flakes

2 cloves garlic, minced

2/3 cup dry white wine

8 oil cured Gaeta or black olives, pitted and coarsely chopped

Fine sea salt to taste

Grinding black pepper


Trim the stems of the broccoli rape, wash and drain the rape, then coarsely chop and set aside.

Heat the olive oil in a sauté pan over medium heat, stir in the broccoli rape and cook for a couple of minutes. Stir in the pepper flakes and garlic, cover the pan and cook for about 5 minutes over medium heat or until a small knife is easily inserted into a stem. Uncover the pan and stir in the olives. Turn up heat briefly, add white wine. Season to taste with salt and pepper. Serve hot.

Cook’s Secret: Never buy broccoli or broccoli rape showing any yellow florets; that is a sign of old produce.

This recipe is featured on show 2004 – A Winter Meal.


  1. liliana longo's avatar

    liliana longo

    i coocked the rapini by memory & i forgat to add wine, they were delicous. i put them inside a panini. thanks for sharing your talent!!!!! liliana

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