Cime di rapa
Brassica rapa var. Ruvo
Similar veggies:
Hon tsai tai, bimi, Kailaan, broccoli rabe, friarielli, rapini,
A quick introduction
Cime di rapa, also known as friarielli, broccoli rabe or rapini, is a green with edible stems, leaves and flowers. It is part of the brassica family and it is mostly popular in Italian cooking. The taste, similar to the one of broccoli, is very pleasantly bitter and slightly nutty.
Storage
As with all leafy greens we recommend washing cime di rapa in cold water (we do pre-wash it at the farm), then dry it and store in a closed container in the fridge. This way it will keep for almost a week.
Season
Fall
Suggestions for preparation
Cime di rapa is great simply blanched or sauteed with some garlic and anchovies. Cime di rapa pairs very well with meat, especially with pork sausages. They also make for a fantastic pasta sauce which is traditionally served with a pasta shape called ‘orechiette’ (little ears). Try sauteed cime di rapa (with garlic!) on top of pizzas and bruschette, or stuffed inside calzoni or sandwiches. It is important to remove the woody parts of the stems before you start preparing the cime di rapa. You can do this by feeling until where the stems bend easily.
Recipes
Orechiette (a type of pasta) with cime di rapa ( a must try!)
Pasta with beans and greens (replace the kale with Cime di Rapa)
Use the broth of this vegan Udon soup but replace the Chinese cabbage with Cime di rapa
Cime di rapa with lemon butter (serve as a side dish with meats or fish)
Easy quiche with broccoli (or cime di rapa) and gorgonzola (or any other type of cheese you fancy)