Grilled rapini with burrata
- Preparation 10 min
- Cooking 4 min
- Servings 4 to 6
- Freezing I do not suggest
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🔥 The luxury side dish that steals the show
Grilled rapini on the barbecue with a beautiful creamy burrata on top. This is the kind of side dish that outshines the main piece of meat. The bitterness of the well-charred rapini, the meltiness of the burrata, the punch of lemon and the smokiness of paprika: it hits hard for something so simple. Quick to make, absolutely delicious, and it instantly gives your dinner a fine dining feel.
🧀 The rapini and burrata duo
Rapini is that slightly bitter Italian green vegetable that loves the grill. We’re not trying to remove its bitterness. That’s exactly what makes it good and what balances the richness of the burrata. Once the greens are nicely grilled and the creamy ball of cheese is torn over top, the runny centre blends with the olive oil and lemon to coat everything. It’s rustic and elegant at the same time.
☀️ Perfect alongside a beautiful grilled cut
This is the ideal summer side dish to stand up to a big piece of beef on the grill. Grill your bavette or your tomahawk, throw the rapini on the grate right beside it, and in just a few minutes you’ve got a complete plate that looks like it came straight out of an Italian restaurant. It also makes a stunning summer starter if you want to kick off the meal on a creamy note.
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🌿 Keep the bitterness. That’s what makes it good
Unlike a lot of recipes, we don’t blanch the rapini before grilling. Its natural bitterness is exactly what balances the richness of the burrata and gives the dish its character. The grill softens it just enough while giving it that beautiful smoky, charred flavour. Let it be what it is.
🔪 Keep the rapini whole
No need to cut them in half. Simply trim about 2 mm from the base of the stems to remove the dry end, and leave the rapini whole. They hold a beautiful presentation and cook evenly, from the tender stems to the nicely grilled leaves.
🔥 Perpendicular to the grate
Rapini stems are thin and can easily fall through the bars. Always lay them perpendicular to the grate bars so they stay in place. Watch the cooking closely: 3 to 4 minutes is enough. The goal is a light char without drying them out.
🧀 Burrata at room temperature
Take the burrata out of the fridge 20 to 30 minutes before serving. At room temperature, the centre is much creamier and runnier, and it blends perfectly with the olive oil and lemon over the hot rapini. A cold burrata stays firm and loses half its charm.
🫙 One big one or two small ones. Your call
You can use one large 250 g burrata or two 125 g burratini, the result is the same. The two small ones make a nicer presentation for sharing, while the big one makes a statement at the centre of the plate. Get whatever you find at the grocery store.
🌶️ Smoked paprika. The signature
It’s the smoked paprika that makes all the difference here. It echoes and amplifies the flavour of the grill, adding a depth that garlic powder alone can’t provide. Together with the lemon and Italian seasoning, it transforms a simple green vegetable into a restaurant-worthy side dish.
✅ What to serve with my grilled rapini and burrata?
This is the perfect side dish for a beautiful piece of beef on the grill. Serve it alongside my Red wine marinated beef flank steak, my Grilled tomahawk with deluxe barbecue dry rub or my Grilled strip loin with salsa verde. While the meat rests, grill the rapini on the same grate and you’re done.
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For the grilled rapini
- 2 bunches of rapini (about 1 lb / 450 g)
- 3 tbsp (45 ml) olive oil
- The juice and zest of 1 lemon
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) Italian seasoning
- 1 tsp (5 ml) smoked paprika
- Salt, to taste
- Pepper, to taste
For serving
- 2 burrata balls (125 g each) or 1 large burrata (250 g)
- Olive oil, for garnish
- The zest of 1 lemon
- Fleur de sel and pepper, for garnish
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Preparation
- Preheat the barbecue to high heat. Trim about 2 mm from the base of the rapini stems and keep the rapini whole.
- In a large bowl, place the rapini, then add the olive oil, lemon juice and zest, garlic powder, Italian seasoning, smoked paprika, salt and pepper. Toss to coat well.
- Place the rapini on the hot grate, perpendicular to the bars so it doesn’t fall through, and grill for 3 to 4 minutes on high heat, turning halfway through, until tender and slightly charred.
- Arrange the grilled rapini on a serving plate, place the burrata balls on top and tear them open to let the creamy centre run out.
- Drizzle with olive oil, top with lemon zest, fleur de sel and pepper. Serve immediately.
Rapini (also called broccoli rabe) is an Italian green vegetable from the cabbage family, with long stems, leaves and small florets that resemble broccoli. Its characteristic bitterness comes from natural compounds found in the cabbage family. Far from being a flaw, it’s its signature: when grilled, that bitterness becomes soft and complex, perfect for balancing a rich cheese like burrata.
Not for this recipe. Some recipes blanch it to tone down the bitterness, but here we keep it, because that’s exactly what makes the dish interesting. The barbecue naturally rounds out the flavour by giving it a smoky, charred quality. You save a step and get more character.
Yes, with other fresh Italian cheeses. Mozzarella di bufala, bocconcini or even a good fresh mozzarella torn by hand make great alternatives. Burrata remains the most indulgent thanks to its creamy stracciatella centre, but the principle stays the same: a fresh, mild cheese to contrast with the grilled bitterness of the rapini.
Yes. You can grill the rapini in a well-heated ridged cast iron pan or under the broiler in your oven, for a few minutes while watching closely, until it’s tender and marked. You lose a bit of the barbecue smokiness, but the result is still excellent with the smoked paprika bringing back that grilled flavour.
This is the ultimate luxury side dish for grilled meats. It shines alongside a red wine marinated beef flank steak, a grilled tomahawk with deluxe barbecue dry rub or a grilled rack of lamb with kalamata olive and herb tapenade. You can also serve it as a summer starter to open the meal on a creamy note.
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