mezzomediBroccoli rabe
Turnip shoots with a peppery bitterness, stars of Puglia with garlic, chilli and anchovy.
Stems, leaves and small flower buds of a turnip variety (Brassica rapa) harvested before flowering. Bitter, peppery and slightly sulfurous flavour, with a tender, crisp texture. Emblematic of Puglia with orecchiette, it is found in Campania as friarielli, sautéed with garlic and chilli, and in Rome, where it is called broccoletti.
Best pairings
Pasta Classic93%Orecchiette alle cime di rapa: the pasta cooks with the greens and gets coated in their bitter juices.
Garlic Classic92%Puglia and Naples: garlic golden in oil rounds out the sulfurous bitterness of the greens.
Anchovy Classic90%Puglian orecchiette: anchovy melted into the oil brings the salty umami that tames the bitterness.
Sausage Classic88%Salsiccia e friarielli: the fat of Neapolitan sausage is cut by the bitterness of the greens.
Chili pepper Classic88%Peperoncino, ever-present in southern Italy, sharpens the peppery note of the brassica.
Olive oil Classic87%Cime di rapa are sautéed in plenty of olive oil, which softens their bitterness.
Bread Classic82%Puglia: mollica, breadcrumbs fried in oil, adds crunch to orecchiette with the greens.
Scamorza Classic78%Neapolitan friarielli pizza: melting smoked provola wraps around the bitterness of the greens.
Pecorino Classic78%Grated over orecchiette, salty and sharp pecorino extends the character of the greens.
Burrata Contrast77%Modern Puglian pairing: burrata's milky cream soothes the peppery bitterness of the greens.
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FAQ
What goes well with broccoli rabe?
Broccoli rabe pairs well with pasta, garlic, anchovy, sausage and chili pepper. Orecchiette alle cime di rapa: the pasta cooks with the greens and gets coated in their bitter juices.
When is broccoli rabe in season?
Best season: spring, autumn, winter.
What can I substitute for broccoli rabe?
If you don't have it, try: broccoli, kale, swiss chard, wild chicory.