Recipe
October 30, 2015
Easy Eats: Graham Elliot’s Sautéed Rapini With Toasted Garlic
Chef and MasterChef cohost Graham Elliot shares a Sautéed Rapini with Toasted Garlic recipe from his debut cookbook, Cooking Like a Master Chef. Filled with 100 recipes that guide home cooks with simple, straightforward instructions, Graham’s new book is all about putting tasty twists on classic favorites so you can get a great meal on the table every day of the week.
Directions
Yield: 6 servings
- Bring a large pot of heavily salted water to a boil. It should be salted enough so that it tastes like the ocean. Set a large metal bowl filled with ice cubes and cold water near the stove. Drop the rapini into the boiling water and blanch for 2 to 3 minutes, or until bright green and tender. It will be slightly undercooked. Lift the rapini from the boiling water and immediately plunge it into the ice bath to stop the cooking. Remove from the ice bath and set aside.
- In a sauté pan, heat the oil over medium-high heat. Reduce the heat to medium and sauté the garlic just until crispy and golden brown. (Take care that it does not burn.) Add the rapini and sauté for 10 to 15 minutes, or until it is soft and just about melts in your mouth. It will seem overcooked.
- Season with salt and serve the rapini garnished with the raisins, red pepper flakes, and lemon slices.
Photographer:
Anthony Tahlier
Source:
Excerpted from Cooking Like a Master Chef by Graham Elliot (2015), published with permission from Simon & Schuster Canada.