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Ingredients
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Vegetables
Broth
Cheese
Oils
Method
Preparation
- 1
Prepare the Dashi
In a pot, bring the katsuo dashi to a gentle simmer over medium heat.
- 2
Blanch the Rapini
Trim the ends of the rapini and add it to the simmering dashi. Cook for 3-4 minutes until tender but still vibrant green.
- 3
Drain and Set Aside
Using a slotted spoon, remove the rapini from the dashi and set it aside. Reserve the dashi for later.
Serving
- 4
Combine and Serve
In a serving dish, place the blanched rapini, drizzle with Calabrian chili oil, and sprinkle with grated Piave frico. Optionally, serve with a small bowl of the reserved dashi on the side for dipping.
