Stewed broccoli rabe

Stewed broccoli rabe

Cime di rape stufate

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

This quintessential Pugliese vegetable, also known as broccoli rabe, turnip tops or rapini, is readily available during winter all over Puglia. It softens to become creamy in texture and its slightly bitter taste mellows while stewing. Serve this dish as a side with any meat or fish or as part of a vegetarian spread.

Ingredients

Quantity Ingredient
2 large bunches cime di rape, roughly chopped
1 garlic clove
100ml olive oil, plus extra for drizzling
1 small red chilli, chopped
12 cherry tomatoes, halved
handful toasted breadcrumbs
1/2 lemon, zested

Method

  1. Wash the cime di rape in cold water and dry thoroughly with paper towel.
  2. In a large frying pan over medium heat, sauté the whole garlic clove in the olive oil until golden, about 5 minutes. Add the chilli and cime di rape and mix to combine. Cook, covered, for 2 minutes. Add the cherry tomatoes, reduce the heat to low and cook, covered, for 10 minutes.
  3. When the cime di rape is soft, stir again and season to taste with salt and freshly ground black pepper. Sprinkle over the toasted breadcrumbs and lemon zest, drizzle with olive oil and serve hot.
Tags:
italy
italian
puglia
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