Rapini (also known as broccoli rabé or broccoletti, called by similar names in various European languages, e.g. cime di rapa, rapé, rappi, raap, and raab, and known especially in Naples as friarielli) is a common vegetable in the cuisines of southern Italy (in particular Basilicata, Puglia, and Sicily). The plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family). Rapini is classified scientifically as Brassica rapa subspecies rapa,[1] in the same subspecies as the turnip, but has also been treated as Brassica rapa ruvo, Brassica rapa rapifera, Brassica ruvo, and Brassica campestris ruvo. Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of rapini has been described as nutty, bitter, and pungent. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.[2] The cultivated vegetable probably descends from a wild herb related to the turnip that grew in the Mediterranean region. Rapini is now grown throughout the world. Rapini is available all year long, but its peak season in the Northern Hemisphere is fall to spring. A common preparation involves sauteing rapini with garlic over low heat for 10 to 15 minutes. In Umbria and other Central Italy regions, rapini sauteed with garlic, chili pepper and guanciale is a typical side dish for porchetta, grilled pork ribs and sausages and other pork dishes
Posted on: Wed, 23 Jul 2014 22:45:50 +0000
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