Select a recipe below

New Penne Alla Ragu

2 tablespoon D'Angelo extra virgin olive oil
200 g ground veal
250 g Basket Fresh Cipollini Onions
250 g Basket Fresh Rapini
450 g penne pasta
1 oz red wine
1 oz Balsamic Vinegar
1 tablespoon oregano
Salt to taste

In a pan, (medium skillet) heat oil, add ground veal and brown, add red wine, balsamic vinegar, oregano, salt, and sauté for 2 minutes. Add thawed Basket Fresh Rapini and thawed Basket Fresh Cipollini, and cook for a few more minutes until tender, stir in cooked penne pasta, cook for another minute and serve.

New Salmon Alla Cipollini

2 tablespoon D'Angelo extra virgin olive oil
200 g fresh salmon
250 g Basket Fresh Cipollini Onions
250 g Basket Fresh Rapini
1 oz white wine
1 oz Balsamic Vinegar
1 drop of Tabasco sauce
Salt and pepper to taste

In a pan, (medium skillet) heat oil, add salmon and brown, add white wine, balsamic vinegar, Tabasco sauce, salt, pepper, and sauté for 2 minutes. Add thawed Basket Fresh Rapini and thawed Basket Fresh Cipollini, and cook for a few minutes until tender, then serve.

Rapini Alla Pizzaiola

2 tablespoon D'Angelo extra virgin olive oil
2 medium garlic cloves
1 cup fresh diced tomatoes
500 g Basket Fresh Rapini
1 tablespoon oregano
1 oz white wine (optional)
Lemon Juice
Salt and pepper to taste

In a pan heat oil and garlic in a medium skillet over medium heat until garlic begins to sizzle, add diced tomatoes, oregano, salt, white wine and sauté for 1 minute.

Add thawed Basket Fresh Rapini, and bring to a simmer. Add lemon juice and cook for a few more minutes until Rapini are tender stirring occasionally, and serve.

Pollo all Rapini (Chicken with Rapini)

2 tablespoon D'Angelo extra virgin olive oil
2 medium garlic cloves
1 cup fresh diced tomatoes
500 g Basket Fresh Rapini
2 half chicken breasts (grilled)
1 tablespoon oregano
1 oz red wine (optional)
Lemon Juice
Salt and pepper to taste

In a pan heat oil and garlic in a medium skillet over medium heat until garlic begins to sizzle, add red wine, oregano, ground pepper, salt, grilled chicken breasts and sauté for 2 minutes. Add thawed Basket Fresh Rapini, diced tomatoes, lemon juice, and cook for a few more minutes until Rapini are tender stirring occasionally, and serve.

Penne alla Rapini

2 tablespoon D'Angelo extra virgin olive oil
2 medium garlic cloves
1 cup fresh diced tomatoes
500 g Basket Fresh Rapini
450 g penne pasta
1 tablespoon oregano
1 oz red wine (optional)
Salt and pepper to taste

In a pan heat oil and garlic in a medium skillet over medium heat until garlic begins to sizzle, add oregano, ground pepper, salt, diced tomatoes, red wine, and sauté for 2 minutes. Add thawed Basket Fresh Rapini, and cook for a few more minutes until tender, stir in cooked penne pasta, cook for another minute and serve.

Rice with Rapini

2 tablespoon D'Angelo extra virgin olive oil
2 medium garlic cloves
1 cup fresh diced tomatoes
2 cups parboiled rice
1 tablespoon oregano
1 oz red wine (optional)
Salt and pepper to taste

In a pan heat oil and garlic in a medium skillet over medium heat until garlic begins to sizzle, add oregano, ground pepper, salt, red wine, diced tomatoes and sauté for 2 minutes. Add thawed Basket Fresh Rapini, and cook for a few more minutes until tender, stir in cooked rice, cook for another minute and serve.

Veal Scaloppini alla Pizzaiola with rapini

2 tablespoon D'Angelo extra virgin olive oil
2 medium garlic cloves
1 cup fresh diced tomatoes
500 g Basket Fresh Rapini
2 Veal Scaloppini (grilled)
1 tablespoon oregano
1 oz red wine (optional)
Salt and pepper to taste

In a pan heat oil and garlic in a medium skillet over medium heat until garlicbegins to sizzle, add oregano, ground pepper, salt, diced tomatoes, red wine, and sauté for 2 minutes. Add veal scaloppini, thawed Basket Fresh Rapini, and cook for a few more minutes until Rapini are tender stirring occasionally, and serve.