Produce
Cime di rapa
Also called broccoli rabe, rapini, turnip tops
The leafy shoots, stems and small budding florets of a turnip-family plant, picked before they flower. The green of Puglia's winter pasta.
Origin
Puglia and Campania.
Flavour
Bitter, peppery and mustardy, softening and turning sweet as it cooks.
How to use it
Strip the tough stem ends and big outer leaves, then cook the tops in the same pot as the pasta. Finish with garlic, chilli and anchovy warmed in olive oil.
Storage
Refrigerate unwashed, wrapped loosely, and use within three days.
Recipes using it
Orecchiette con cime di rapa
Orecchiette con le cime di rapa
Puglia's signature pasta: orecchiette cooked with bitter cime di rapa, tossed in olive oil with garlic, anchovy and chilli, topped with toasted crumbs.
Easy
Pizza salsiccia e friarielli
Naples' winter white pizza: bitter friarielli greens cooked with garlic and chilli, crumbled pork sausage and fior di latte or smoked provola.
Medium
