I Dream of Rapini Pie

 Posted by at 10:45 pm  12 Responses »
Apr 132014
 
I Dream of Rapini Pie

With spring in the air, my thoughts turn to the Italian Easter pie, torta pasqualina, a festive puff pastry dish customarily prepared for consumption on Easter Monday for marauding guests. The tart is more often than not stuffed with ricotta and spinach or chard—the classic greens used for ravioli and such. Emilia-Romagna and Liguria take credit for having invented it (though it seems plausible that country people anywhere would think to put spring greens, foraged or cultivated, into a pastry casing). The torta has been an anticipated ritual for me every season, but this year, I’m making it with a traditional American-style […more…]

On Broccoli Rapini: When Bitter is Sweet

 Posted by at 9:03 pm  7 Responses »
May 192011
 
On Broccoli Rapini: When Bitter is Sweet

Cime di rapa (“turnip tops”), broccoli di rapa, broccoletti di rapa, and colloquially, rape or rapini are the Italian terms for what the Americans call “broccoli raab.”  The vegetable was virtually unknown when I was growing up in the States. Today, the pleasingly bitter greens the southern Italians love have become mainstream but they are rarely cooked correctly. Whether prepared in restaurants or carry-out shops, I find they are often too bitter–the result of not  par-boiling first, or undercooking.  This is not a vegetable to cook al dente! This is the Italian way to prepare rapini: Using a sharp paring […more…]