Knowra Rapini Rapini Rapini is a leafy vegetable with small broccoli-like buds and a bitter, peppery flavor. It is commonly cooked in Italian and other Mediterranean cuisines.
Orecchiette con cime di rapa : A pasta dish from Apulia traditionally made with orecchiette, rapini, garlic, olive oil, and often anchovies. This Apulian dish pairs rapini’s bitterness with pasta, garlic, and savory ingredients.
Brassica rapa : A variable plant species that includes turnips, some leafy vegetables, and rapini cultivars. Rapini belongs to this species, rather than to broccoli’s species.
Cime di rapa : An Italian name for turnip tops, especially associated with the leafy vegetable used in Apulian cooking. The name is commonly used for rapini in Italian recipes and markets.
Apulian cuisine : The regional food traditions of Apulia in southern Italy. Rapini is a defining ingredient in several dishes from this region.
Italian cuisine : The regional food traditions of Italy, shaped by local ingredients, history, and cooking practices. Rapini is especially associated with southern Italian cooking.
Brassicaceae : The mustard family of flowering plants, including cabbage, mustard, turnip, and radish. Rapini is one edible member of this plant family.
Broccoli rabe : The common American name for the bitter leafy vegetable also known as rapini. This is the name most often used for rapini in the United States.
Sausage : A seasoned meat mixture, commonly pork, encased or shaped for cooking. Italian-American cooks often serve broccoli rabe with sausage to balance its bitterness.
Blanching : A cooking technique in which food is briefly boiled and often rapidly cooled. Brief blanching can soften rapini’s bitterness before sautéing or adding it to a dish.
Inflorescence : A flowering shoot or cluster of flowers arranged on a plant stem. Rapini’s small broccoli-like buds are immature flower clusters.
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