Spaghetti with rape

Spaghetti with rape

Broccoli rabe

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

Rape, or broccoli rabe, is a hidden gem. I love all things bitter, and this beautiful ingredient’s bitterness is incredible. It’s such a shame that it’s only available for a short time during the year, and isn’t commonly known to many.

Ingredients

Quantity Ingredient
500g spaghetti
1 bunch rape, (choose a bunch with more broccoli florets)
2 tablespoons extra-virgin olive oil
2-3 garlic cloves, thinly sliced
1 long red chilli, thinly sliced
sea salt flakes
parmigiano reggiano, freshly grated, for serving

Method

  1. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 10 minutes or until al dente. Drain.
  2. Meanwhile, wash and slice the rape into 3–4 cm lengths.
  3. Heat the olive oil in a saucepan over a medium heat. Add the garlic and chilli and fry until golden, about 3–5 minutes. Add the rape and sauté for a few minutes, adding a little water. Place the lid on the saucepan and cook for 5–10 minutes until tender. Season with sea salt flakes and freshly ground black pepper.
  4. Toss through the cooked pasta and serve immediately with freshly grated cheese.

Note:

  • Rape (also known as broccoli rabe, cima di rapa and rapini) is available for a short time during the year. Most good local fruit shops and markets have it or can get it in for you. There really is no substitute for it … it’s very traditional.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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