Cime di rapa blanched and browned with browned chorizo, garlic and onions.
As a finishing touch, a dollop of freshly grated parmesan. This dish was totally improvised on a market day in March. Cime di rapa is extremely popular in Italy, where it's enjoyed on pizza, with orecchiette, or simply as a vegetable side dish. In this recipe, I've combined it with chorizo, which is a little spicy and strong in flavor.
Initially, my cooks for the day, who had come to enjoy a nature cooking experiencewere a little reticent. Marie didn't like anything that stung, and Jacques didn't like anything that looked like broccoli. Once the dish arrived at the table, it didn't stay there very long. Everything was carefully devoured. The fresh air, the atmosphere and the relaxation certainly had something to do with it, but that's not the only reason for this craze. This dish is good. Simple, melting and crunchy at the same time.
We cooked it over a wood fire, in a large paella pan, but of course, you can make it in your own kitchen. It won't be as much fun, but it's just as good.
- 1 kg cime di rapa
- 2 tablespoon olive oil
- 1 onion
- 2 clove of garlic
- 200 g chorizo
- 100 g freshly grated parmesan
- pepper and salt
- Cut the cime di rapa into sections and cook in boiling salted water for 10 min.
- Drain and run under cold water to keep their pretty green color.
- In a large frying pan, brown the garlic and onion in the olive oil, add the diced chorizo and sauté until the chorizo turns a lovely golden color and becomes slightly crispy.
- In the same pan, add the cime di rapa and sauté for 5 to 10 minutes.
- Just before serving, add the grated Parmesan and enjoy piping hot.