~ ~ ~ ~ ~Orders are shipped on Mondays Only (or Tuesday if there's a holiday) ~ ~ ~ ~ ~
July 26, 2021
Bring a pot of water to a boil, add the Rapini cook for 3-5 minutes, once the water comes back to a boil that is my cue to drain and rinse under cold water. Place the Rapine on a kitchen towel and allow to dry. Heat 1 Tbsp olive oil in a sauté pan, butter one side of the bread and season with the Italian seasoning, pale non butter side down first. Cook over medium heat util a light brown. Abut 3 minutes. Flp the bread and continue to cook the buttered until a nice golden brown is reached. Remove the bread and add another 2 Tbsp of olive oil to the add the sliced garlic and raisins sautéing over medium heat. Season the garlic and raisins with salt, cook until the garlic is tender and light brown. Add the rapini to the garlic mixture, give a little drizzle of olive oil, cooking until hot, push the rapini off to the ie and place the buttered side of down in the pan, spread Jule’s Cheddar Spread on the bread, pile on the rapini and finish with the pickled red onions. Spread a thin layer of Cheddar Spread on the top pieces bread and serve.