Cime di Rapa Ripassate
Southern Italy's beloved bitter greens: tender broccoli rabe blanched and then sautéed (ripassate) in rich extra virgin olive oil with crushed garlic, spicy peperoncino, and savoury anchovy fillets.
Ingredients
- • 700g fresh cime di rapa (broccoli rabe / turnip tops), trimmed of tough stalks
- • 4 tbsp extra virgin olive oil
- • 3 cloves garlic, crushed or sliced
- • 1-2 dried red chillies, crushed
- • 3 oil-packed anchovy fillets (optional, traditional in Puglia and Rome)
- • Flaky sea salt and lemon wedges
Preparation Steps
Trim away thick outer stems, keeping the tender florets and leafy greens. Bring a large pot of salted water to a rolling boil, drop in the greens, and cook for 3-4 minutes until softened. Drain and press gently in a colander to remove excess water.
Heat extra virgin olive oil in a wide heavy skillet over medium-low heat. Add the sliced garlic, dried chilli, and anchovies. Cook for 2-3 minutes, pressing the anchovies with a wooden spoon until they melt into a savoury paste.
Add the drained blanched broccoli rabe into the sizzling aromatic oil. Increase heat to medium-high and toss vigorously for 5-6 minutes so the greens absorb all the garlic and chilli oil.
Taste and adjust with a pinch of sea salt. Serve hot or at room temperature with crusty bread and lemon wedges.