Cima di Rapa

May 14, 2010

Cima di rapa fresh from Denis Healy's farm

We don’t see these greens very often. Cima di rapa or turnip tops (much less glamorous but that’s actually what they are) have a very, very short season. Blink and they’ve gone to seed. I’ve been in almost daily contact with Duncan Healy about getting a supply this week and while it looked a bit touch and go on Tuesday the Healys managed to harvest enough for us. Thank you, thank you!!!

It’s just so nice to have something different. This time of year is called the hungry gap. Most of the winter stuff is finished and the summer varieties are starting to come through but just not as fast as we’d like!!!! Damned organics – why can’t they grow faster???

I’d had a single chorizo sausage in my fridge leftover from a barbeque at the weekend and I’m glad I resisted the temptation to snaffle it as a midnight snack during the week. I fried it up then tossed it with cima di rape, added a smattering of pine nuts and served it dressed in sherry vinegar. Bree Vandecamp would have made a reduction with the vinegar and you can too if you want to go fancy.I was just too hungry and really there’s no need. The spicy oil that oozes from the chorizo when you cook it  provides the dressing along with the vinegar which gives a lovely sharp relief. And it was all done in about 10 minutes……….

A warm salad of Cima di rapa with chorizo and pine nuts   (for 1 as lunch or 2 as a starter)

If you're in Spain get some of this

 

You’ll need:

1 bunch of cima di rape

100gr chorizo

Olive Oil

2 tablespoons pinenuts

Sherry vinegar

Finely slice the chorizo and throw onto a warm pan and saute slowly for about 5 or 6 minutes. To prepare the cima di rapa,  remove the tougher stalks and chop the rest of them into pieces about 1 inch long. The leaves you can leave a lot longer, just tear them in two. When the chorizo has released its oil and is starting to darken, add the pinenuts. Toss for a minute then add the greens. Keep tossing until they begin to wilt then remove from the pan. Drizzle with sherry vinegar and serve.

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One Response to “Cima di Rapa”

  1. Margaret Says:

    When in Venice Market I asked how to cook young cardoon leaves. I was told by a local housewife steam then dress with garlic anchovies and oil. This seems to apply for venetians to cooking any bitter green. To me sesame oil is in the same taste spectrum so I tried the cima di rapa simply dressed with sesame. It worked ate with some tuna. I should have taken out all stalks. The leaves were great the stalks stringy !


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