I am having a dinner party next weekend where I am making the serious eats all-pork belly porchetta.
I would like to serve rapini with it but my mom's method of blanching and sauteeing is just too bitter for my taste. I once had rapini at a restaurant that was not bitter at all, and I'm hoping someone has some tips or tricks for removing the bitterness?
Also any other ideas of what else to serve with porchetta would be much appreciated!
[link] [comments]
from AskCulinary https://ift.tt/uTYk9KL
Comments
Post a Comment