madonna del piatto

Italian family cooking

cime di rapa

4 Comments

healthy, aromatic and flavorful cime di rapa

healthy, aromatic and flavorful cime di rapa

BROCCOLI RABE, RAPINI, SPROUTING BROCCOLI. This s not a vegetable for the faint of heart. The taste is peppery, nutty, intensely green and slightly bitter. If overcooked it becomes unpleasantly bitter and mushy. Just like the world-famous rucola (or arugula or rocket) it needs a little attention in the preparation and pairing with other ingredients or dishes. Traditionally used with orecchiette pasta from Puglia, the rapini are wonderful also in combination with beans, roast meats and sausage.

Recipe

  • 1/2 Kg (1 pound) cime di rapa
  • 1 large clove garlic chopped very finely or minced using a garlic press
  • 3 tablespoon EVO oil
  • 1 teaspoon fennel seeds
  • chili pepper flakes to taste (optional)

Buy the cime di rapa when young and tender otherwise the stems will need a longer cooking time than the leaves. Cook the vegetables in boiling salted water until crisp-tender, 4 to 6 min. Drain and rinse quickly with cold water.

vvv

if perfectly cooked, the vegetables are still bright green and hold their shape

Using your hands,  squeeze lightly to remove excess water.  Chop roughly and set aside.

Heat 2 tablespoon EVO oil in shallow skillet over low heat. Add garlic, chili pepper flakes and fennel seeds and sauté until fragrant, about 1/2 minute. Make sure that the garlic does not burn. Add the cime di rapa and sauté until heated through, about 2 minutes. Remove from heat. Season with salt and pepper. Transfer to a warm serving dish.

Serves 2-3

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

4 thoughts on “cime di rapa

  1. Pingback: torta al testo « madonna del piatto

  2. Pingback: pere al Vin Santo « madonna del piatto

  3. Fabulous! Thank you for this, I will do it tomorrow to go with the rather odd low-carb shepherds pie I have made! xxxx

    Like

  4. this is so good for your health you will have it even when you return to our beloved carbs!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 2,217 other followers