Thursday, October 29, 2009
rappini with pine nuts and olives
1 bunch rappini, rough cut in 2 inch long pieces
4 cloves garlic, minced
10 calamata olives, pitted, chopped
2 tbsp pine nuts
1/2 tsp red chili flakes
2 tbsp olive oil
1/4 cup dry marsala wine
salt and pepper to taste
Heat up a frying, add olive oil and garlic, 1/2 tsp sea salt and chili flakes and sautee for 30 seconds, stirring often. Add rappini, pine nuts and olives and continue sauteeing for 2 minutes. Add marsala wine, cover and let steam-sautee for 30 seconds, remove from heat, season to taste with more salt if needed, and add a little freshly cracked black pepper.
Note: Other wines can be used but of course every wine will give its own unique character and flavor to the dish. I love the flavor of marsala wine and use it in many Italian dishes.