Trapizzino Rapini
Part pizza and part sandwich, this street-food inspiration combines the best of both worlds.
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- Prep
- preparation time
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- Total
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- Serving
Ingredients
- 1 piece Italian bread or can use Focaccia or Ciabatta bread
- 6 Tbsp Rappini / Broccoli Rabe
- 2 Tbsp EV Olive Oil
- 1 pinch Garlic, minced
- 1 pinch Chili Pepper Flakes
- 1 Tbsp Green Onions, minced
- 1 Tbsp Castelvetrano Olives, chopped
- ½ Tbsp Capers, finely chopped
- 1 tsp Red Wine Vinegar
- ¼ cup Dairy-Free Mozzarella Style Shred
Directions
- Fill a large saucepan with about 1-inch of water and bring to a boil over high heat. Add a large pinch of salt and then the broccoli rabe and cook about 2 minutes, stirring occasionally, until bright green and slightly wilted, then drain and rinse under cold water.
- Return the pot to high heat. Add EV Olive Oil, garlic, and the red pepper flakes and stir until the garlic is fragrant. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, for about 1 more minute. Remove from the heat and set the broccoli rabe aside to cool down a bit.
- Place the olives, capers, vinegar, remaining olive oil, and a small pinch of salt in a small bowl and stir to combine.
- Add broccoli rabe to the caper, olive mixture along with Dairy-Free Mozzarella Style Shred and mix thoroughly.
- Toast the Italian bread in a hot oven until warm through, then slice on a diagonal and cut a slit in the exposed part of each triangle.
- Stuff the broccoli rabe mixture into each triangle, then place each of them in a parchment paper cone and serve.
