Monday, June 11, 2007

Braised cime di rapa

The weather's hot and sunny and my cime, growing like weeds from seeds I bought last summer in Florence, is bolting. Them for dinner, before their small, yellow brocoli flowers really start bloomimg.

Blanched for about 2 minutes in boiling water to soften the slightly bitter cabbage taste. Then in cold water to keep them bright green. Braised for a few more minutes in olive oil with a clove of chopped garlic, half an inch of finely chopped chili without the seeds, a pinch of salt and a few tablespoons of water.


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