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Rapini (Cime de rapa)

Rapini is an italian delicacy that we love to grow on our farm. You can eat everything on the cime di rapa, but it is best to cut off the thickest part of the stem as it is often a bit dull and difficult to chew. Cime di rapa is known for its bitterness, but if it is fried in a little butter or olive oil, the taste is rounded off. Also try flavoring with a little soy or oyster sauce and stir-fry with garlic and/or chili. Another cooking tip could be to boil the cime di rapa in salted water until soft.

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Rapini should be stored in the fridge, preferably in an airtight container. Then it can last up to 2-3 weeks.

Cooking inspiration

Try to boil the rapini in salted water until soft. Pour off the cooking water (but save a few deciliters). Let the rapini cool. Meanwhile, fry shallots, garlic and rosemary in a little olive oil. Place 5-10 anchovies in the frying pan and then add the rapini immediately. Stir well and add the saved cooking water. Bring to a boil and then season with salt and pepper. Round off with lots of grated parmesan and lemon juice.

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