Cima Di Rapa with Vinaigrette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g Cima di Rapa (stem cabbae, broccoli-like)
- 1 tablespoon vinegar (white wine vinegar)
- 0.5 teaspoon ½ mustard (Dijon mustard)
- salt and pepper
- 3 tablespoon olive oil
- 1 shallot (s), very finely diced
Print Recipe
Pin Recipe Instructions
- Wash and clean the Cima di Rapa (stem cabbage, stick sauce). Remove woody parts. Cut stems into pieces approx. 5 cm long, divide large florets if necessary and cut large leaves into wide strips. Boil the stalks in plenty of salted water for 2 minutes. Then add the florets and cook for another 3 minutes. Finally add the leaves and let it steep for another minute. Drain and rinse with cold water. Drain well in a colander.
- Mix white wine vinegar, Dijon mustard, salt, pepper and olive oil with the shallot to form a vinaigrette. Put on the still warm vegetables. Serve lukewarm or cold with a little white bread.
- Cima di Rapa (Brassica rapa ruvo) is available in Italian delicatessen shops. It looks like little broccoli florets with lots of stems and leaves around them. Be sure to cook the vegetables and do not steam or stew them. Otherwise it remains a bit bitter.
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