Rapini

From Wikipedia, the free encyclopedia
(Redirected from Broccoli rabe)
Jump to navigation Jump to search

Template:Short description Script error: No such module "Infobox".Template:Template other

Rapini (broccoli rabe or raab) (Template:IPAc-en) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.

Classification

Native to Europe, the plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family).[1] Rapini is classified scientifically as Brassica rapa var. ruvo,[1] or Brassica rapa subsp. sylvestris var. esculenta.[2][3][4] It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.[1] Turnip and bok choy are different varieties (or subspecies) of this species.

Description

Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds.[5]

Nutrition

Template:Nutritionalvalue Raw rapini (broccoli raab) is 93% water, 3% each of protein and carbohydrates, and contains negligible fat (table). In a reference amount of Template:Cvt, raw rapini supplies 22 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of vitamin K (187% DV), vitamin C (22% DV), and folate (21% DV) (table). Vitamin A, vitamin E, and several B vitamins, along with the dietary minerals, iron and manganese, are in moderate amounts (10-19% DV) (table).

Culinary use

File:Lacón con Grelos (Cuenca).jpg
Lacón con grelos, a typical Galician dish: pork shoulder ham with rapini, along with steamed potatoes and a sausage

The flavor of rapini has been described as nutty, bitter, and pungent,[5] as well as almond-flavored.[6] Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances.[7]

Rapini is widely used in the cuisine of Rome as well as Southern Italy,[6] particularly in the regions of Sicily,[8] Calabria,[9] Campania,[10] Apulia,[10][11] In Apulia, their names are either cime di rapa or broccoletti;[10] in Naples, the green's name is friarielli.[12] In Portuguese cuisine, grelos de nabo are similar in taste and texture to broccoli rabe.[13] Rapini is also popular in the Galicia region of northwestern Spain; a rapini festival (Feira do grelo) is held in the Galician town of As Pontes every February.[14]

Rapini may be sautéed[10][15] or braised with olive oil and garlic,[6] and sometimes chili pepper and anchovy.[10][11] It may be used as an ingredient in soup,[6] served with orecchiette,[6][11] other pasta,[8] or pan-fried sausage.[9] Rapini is sometimes (but not always) blanched before being cooked further.[10]

In the United States, rapini is popular in Italian American cuisine; the D'Arrigo Brothers popularized the ingredient in the United States and gave it the name broccoli rabe.[6] Broccoli rabe is a component of some hoagies and submarine sandwiches; in Philadelphia, a popular sandwich is Italian-style roast pork with locally-made sharp provolone cheese, broccoli rabe, and peppers.[16] Rapini can also be a component of pasta dishes, especially when accompanied by Italian sausage.[17]

See also

References

Template:Reflist

Further reading

  • Script error: No such module "Citation/CS1".
  • Script error: No such module "Citation/CS1".
  • Script error: No such module "Citation/CS1".
  • Script error: No such module "Citation/CS1".
  • Script error: No such module "Citation/CS1".

External links

Template:Brassica Template:Taxonbar

  1. ↑ a b c Script error: No such module "citation/CS1".
  2. ↑ Script error: No such module "Citation/CS1".
  3. ↑ Script error: No such module "Citation/CS1".
  4. ↑ Script error: No such module "citation/CS1".
  5. ↑ a b Script error: No such module "citation/CS1".
  6. ↑ a b c d e f Lidia Matticchio Bastianich & Tanya Bastianich Manuali, Lidia's Italy in America (Knopf, 2011), p. 127.
  7. ↑ Script error: No such module "citation/CS1".
  8. ↑ a b Vincent Schiavelli, Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather (Citadel Press, rev. ed., 2001), p. 40.
  9. ↑ a b Rosetta Costantino with Janet Fletcher, My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton, 2010), p. 217.
  10. ↑ a b c d e f Marcella Hazan & Victor Hazan, Ingredienti: Marcella's Guide to the Market (Scribner, 2016), p. 89.
  11. ↑ a b c Rossella Rago, Recipe: Orecchiette con Cime di Rapa, Explore Parts Unknown (November 22, 2017).
  12. ↑ Marlena Spieler, A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking (Rowman & Littlefield, 2018), p. 67.
  13. ↑ David Leite, The New Portuguese Table: Exciting Flavors from Europe's Western Coast (Clarkson Potter, 2009).
  14. ↑ Ashifa Kassam, Google Translate error sees Spanish town advertise clitoris festival, The Guardian (November 3, 2015).
  15. ↑ Domenica Marchetti, The Glorious Vegetables of Italy (Chronicle Books, 2013), p. 17.
  16. ↑ Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (America's Test Kitchen, 2019), p. 56.
  17. ↑ Script error: No such module "citation/CS1".
Retrieved from "http://debianws.lexgopc.com/wiki143/index.php?title=Rapini&oldid=2027322"