Posted in Recipes

Cime di rapa with pancetta, fusilli & home made simple tomato sauce, served with grated Parmesan Cheese

Italian Cime di rapa!
A lovely Italian inspired dinner

On Sundays, I normally go to the market at the southern station in Brussels. ( Zuid Station ) in Dutch. This is a multicultural market. There are a lot of Italians, Moroccan, Turkish & Belgian vendors.

I always go to the same Italian vegetable & fruit vendor. He has excellent foodies goodies.
I was looking for Cime di rapa. Cime di rapa is a green winter vegetable, essentially from Italy. You can eat it’s leaves, the larger & the more delicate smaller ones. It’s taste is bitter & a bit peppery. It also has little stems with sprouting heads, like sprouting broccoli.
Cime di rapa is also known as broccoletti di rapa or rapini.
You can serve cime di rapa as you would spinach.
Recipe: For 2 persons, with seconds
Ingredients:
800 gr fresh cime di rapa, the thick stalks removed, the dirty leaves cut off , well washed & spun dry
350 gr fusilli pasta
200 gr pancetta or other bacon, thinly sliced
the best olive oil
2 fat garlic cloves, peeled & finely chopped
1 x 400 gr tin of peeled plum tomatoes
Maldon sea salt
grinned black pepper
zest of 1 washed lemon
fresh flat leaf parsley, washed, dried on kitchen paper & finely chopped
about 100 gr of Parmesan cheese, grated
Method:
1. Take a large non stick pan. Heat up on high.
2. When the pan is searing hot, add 2 tablespoons of olive oil. Add the chopped garlic & the pancetta. Stir well. Fry until lightly browned.
3. Now, turn the heat down on medium. Add the tin of tomatoes, their juices & a little salt. Cook for about 15 to 20 minutes. Stir often. When ready, taste & season according to your taste.
4. In the meantime, you prepare the cime di rapa. Now, roughly chop the leaves with their stems & the sprouts.
5. Heat a large cooking pot on a high heat. Fill with hot water & bring to the boil. When boiling, add the pasta & a bit of olive oil. Boil until al dente. Drain. Keep warm.
6. At the same time, take a large cooking pot & fill with a bit of boiling water. Place the cut up cime di rapa & the cut up sprouts into the hot steam. Place the lid on & steam until al dente & tender. This will take about 5 to 8 minutes. Drain the remaing water & add the grated lemon zest, the cut up parsley & plenty of olive oil. Season with sea salt & a few grinds of black pepper. Taste.
7. Now, take the pasta pot & add the tomato sauce. Mix to combine. Taste again.
8. Now, take your plates & plate up! Serve the pasta in the sauce & besides that the green vegetable mix. Enjoy it like that or with some freshly grated Parmesan cheese over the top!
The Parmesan cheese takes a bit the bitter taste away!

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

70 thoughts on “Cime di rapa with pancetta, fusilli & home made simple tomato sauce, served with grated Parmesan Cheese

  1. I love bitter greens. I often toss sprouting broccoli in olive oil and salt and then roast in the oven… do you think it might be good for the cimi de rapa?

  2. Sophie,I love rapini! My father is Italian, so I grew up on it. You make your sauce similarly to mine. Sounds great!

  3. I never saw that vegetable before! I am not sure if I would be able to find it here, but will have a look for it! Looks delicious!

  4. Oh goodness this fusilli looks sooooo delish — seriously, the simplest recipes are always the best. This fussili is on my to-do list for sure!

  5. Now that’s my kind of comfort supper! We have just recently discovered a reliable source for rapini and we just love it sauteed with olive oil, slivered garlic a little lemon and salt. Good and good for you!

  6. Ah, that multicultural market sounds very cool, and your dish, as always, looks delicious! It’s been years since I’ve had cime di rapa (or broccoli rabe, as I’ve heard it called where I grew up), but would love to try this!

  7. Wonderful Sophie….I love new ways of using pasta since we eat so much of it on a weekely basis.

  8. It’s my first time seeing cime di rapa but it sounds so healthy and interesting! I love veggies :D. And of course I love pasta and it’s lunch time…. Ai, ai… I would grab some of your fantabulous dish… only if I could ;D

  9. Delicious, as always, Sophie! It looks so vibrantly colorful and thank you for giving us another name for this green vegetable. At first I wasn’t sure what it was but now I know I’ve seen it which means I can make it! 😎

  10. Wow – that looks good! I’ve never seen these beet greens here – but then again I have never looked very hard! I am a great fan of miscellaneous greens, so I really should go on a bit of a search mission…

  11. This is wonderful Sophie! Italian food is the best, and there’s nothing better than pasta with a side of greens. So simple, but so comforting. Thanks for sharing!

  12. ooh .. this looks so so good. I have never hear of this veggie before nor tasted it. I’ll have to look out at the supermarket to see if they have it on the shelf.

  13. Hey SophieHet is een fantastische groente, raapstelen! Je hebt er lekkere jonge in de bio-shop op de Kartuizer 🙂 Net nog een stoemp met gemaakt, zalig lekker!Het is een oeroude groente van deze streek ook, jammer genoeg in de vergetelheid geraakt. Thumbs up for “cime di rapa”, “raapstelen” or “rapini, or “brocolli rabe” 🙂 🙂

  14. Beautiful Sophie – this looks really tasty but healthy too. I don’t recognise the Cime di rapa – I wonder what name it goes by (if any) in England.

  15. Brings out the Latin in me lol ,,, what a nice presentation and lovely light meal with a balance in flavours ..well 🙂 xxx

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