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Trapizzino Rapini
  • Prep
    preparation time
  • Total
  • Serving

Trapizzino Rapini

Part pizza and part sandwich, this street-food inspiration combines the best of both worlds.


  • 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


  1. 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.
  2. 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.
  3. Place the olives, capers, vinegar, remaining olive oil, and a small pinch of salt in a small bowl and stir to combine.
  4. Add broccoli rabe to the caper, olive mixture along with Dairy-Free Mozzarella Style Shred and mix thoroughly.
  5. 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.
  6. Stuff the broccoli rabe mixture into each triangle, then place each of them in a parchment paper cone and serve.