Here I tried to play up herb-burn. When you sous vide something for hours and it’s touching fresh herbs it imparts such a strong flavor of that herb it becomes bitter. Rapini is a fairly sharp vege to begin with and serves as a great side to very rich pungent dishes, big Italian sauciness or spicy Chinese. So here the goal was to compete with that sharpness but tilt it towards a peppery garlic. It’s certainly a distinct recipe. If you’re not into gonfiabili sportivi sharp/bitter vege, skip it but if you like that, try it! It’s really simple.

1 bunch of rapini 1/2lb
5 garlic cloves smashed
10 peppercorns
2 tbsp butter cubed
salt

I set the sous vide bath to 165º and placed the ingredients in the bag, sealed and set into the bath for 2 hours. Remove the rapini and saute in a hot fry pan until beginning to brown.
Serve and enjoy.

 This is another recipe that I am using with my Sous Vide Supreme. Sous Vide Supreme provided me with a unit and in return I’m sharing my successes over the next few months!