Rapini

Rapini

Rapini is a variety of broccoli native to the Mediterranean region. It differs from regular broccoli in that the florets are small, there are more leaves, and it has a slightly bitter bite to it. The stems and skin on them are also much thinner, making them tender enough to be eaten without peeling, as you need to do with regular broccoli stems.

Rapini holds its own better than plain broccoli would in dishes where there are other strong flavoured ingredients, such as garlic or spicy sausages.

Buy bunches that have healthy, open leaves and tightly closed florets.

Cooking Tips
Wash thoroughly (often sandy.) Cut off the bottom part of the stalks, but leave the leaves, buds and stem as they are quite tender.

Storage
Remove any binding, wrap in damp paper towel, place in plastic bag and refrigerate for up to 4 or 5 days.

History
Same as for broccoli

Also called: Broccoli di Râpé Broccoli Rabe Broccolletti di Râpé Broccoli italien (French) Rapini (Italian)

See Also
Bok Choy Sum

Other entries for Broccoli
Broccoli, Purple Sprouting Broccoli, Rapini, White Sprouting Broccoli

Other entries for Brassica Family
Cabbage, Cauliflower, Greens

Other entries for Vegetables
Agave, Artichokes, Asparagus, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables

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