Rapini
The rapini or Italian broccoli originated in the
Mediterranean region. It has long stems with thin leaves and small
buds. All parts of the rapini are edible. Italians have enjoyed
rapini for hundreds of years and brought it with them to
America.
The flavour of the stem and the florets is delicate, while the leaves taste slightly bitter. Like other members of the cruciferous family, rapini has the same cancer-fighting properties.
- Select slender, firm rapini with bright green stems and few opened buds or flowers.
- To prepare rapini, rinse well in cold water then remove the hard parts from the base of the stem. The largest stems can be peeled if desired.
- Rapini can be steamed, boiled, sautéed or simmered at low temperature. The stalks should be cooked first because they take longer to cook than the florets.
- Like broccoli, rapini cooks very quickly and should be served al dente.
- Rapini is delicious sprinkled with vinaigrette, topped with grated cheese, or covered with béchamel sauce.
- Rapini adds a tangy flavour to mashed or scalloped potatoes.
- Rapini is excellent with cheese and pasta, in quiches and omelettes, or simply served as a vegetable side dish.
Rapini is available year-round in the produce section of your local METRO supermarket.
Rapini is an excellent source of vitamin C and folic acid and contains vitamin A, calcium, iron, magnesium, potassium, zinc and fibre. It is part of the crucifer family and contains cancer-fighting nutrients.
Unwashed rapini can be kept for up to one week in the
refrigerator in a perforated plastic bag. It tastes best when eaten
fresh.
To freeze, blanch rapidly, cool, and store in freezer bags. Select
slender, firm rapini with bright green stems and few opened buds or
flowers.