rapini and valpolicella

We LOVE rapini, and in turn think this dish is amazing.  It's a go to.  This dish takes less than fifteen minutes.  Honestly.  From start to finish.  If you have a dishwasher, even less time.  AND, it costs under ten dollars to make dinner for four.  I found this recipe on smitten kitchen, a blog we love.

one bunch of rapini (some refer to this as broccoli rabe)
one box of pasta - I use spelt noodles
four-five-six cloves of garlic depending on your taste
half cup of olive oil
red chili flakes
salt and pepper
five to six basil leaves
parmesan cheese
(the chive flowers we threw on there for good measure, they're yummy and pretty.)

Cook the pasta according to directions on the box.  Wash rapini and cut the entire bunch, leaves and stalks, into two inch pieces.  Put the rapini in the boiling pasta water two minutes before the pasta is done to blanch it.  Drain the pasta and rapini together, and put back into the pot.

In a small saucepan, heat the olive oil and add the garlic to cook for two minutes.  Add the chili flakes.  Pour the oil and garlic over the pasta and rapini.  Stir.  Top with grated parmesan (amount to your liking), stir in some basil leaves, salt and pepper, and serve!  Easy.

Valopicella.  A delicious go-to bottle of ours.  You have to buy this one private order by the case, which is amazing because then you have twelve bottles kicking around.

2011 Ca’ Del Monte Valpolicella Classico, Italy $16.95 (Sold in cases of 12 to Restaurants and Private clients… that’s you) 

CA DEL MONTE is the name of a location that hooks over the village of Negrar, North of Verona, in the heart of the Valpolicella region. This is a small family owned property were two brothers follow personally all steps of production with a great respect for traditional farming and winemaking. The vineyards are planted with the red grape varieties of the region, Corvina, Rondinella, Molinara; which is the typical blend that you will find in Valpolicella wines (also in Amarone and Ripasso).

This wine is a super light and fresh red. On the nose, it screams freshly picked red berries and cherries, violets and flowers, herbs and spices. Fruity and floral on the palate with nice acidity and tasty tannins.  You can drop this style of Valpolicella a little bit cooler than most reds. So try putting it in the fridge for 15 minutes before serving.

bon appetit.

dinner is served.