Cime di Rape (broccoli rabe) are rich green
leafed vegetables from the turnip family which resembles
the broccoli plant, also sprouting a head with light
yellow flowers which are also edible. This vegetable
is best eaten young or else it could become bitter.
It is best served steamed or sautéed with
garlic and olive oil. Also known as the Italian
broccoli, rabe, or rapini.
Ingredients:
1,5kg heads of rape, extra virgin olive oil,
onion or garlic, 2 bay leaves, wine (white).
Procedure:
Separate the heads of the rape, retaining also
the most tender upper leaves.
The rest you can throw away and wash them well.
In a large frying pan, or even a wok, add a half
glass of water together with the ‘rape’
and the leaves.
Cover with a lid, smaller than the pan so as to
keep the ‘rape’ confined and together
for approximately 15 minutes, or even a little
longer.
You would be almost steaming the rape. After about
10 minutes, pour out the water from the pan and
add 3 table spoons of oil, a clove of crushed
garlic, or an onion if so preferred, a chili,
a small glass of wine, the bay leaves and salt
to taste.
Continue the steaming process at low heat, keeping
the lid over the ingredients until the wine and
excess fluids has evaporated.
Serve as side dish or even on its own.
by Giovanni Membola
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