It’s cime di rapa season.
Also known as turnip greens, this leaf is ofter forgotten, underrated or even worst thrown away.
In this quick bruschetta, I’ve paired the characteristic bitter flavour of the greens with the sweetness and creaminess of the stracciatella cheese.
The two combined are a perfect match!
INGREDIENTS (makes 4 bruschetta)
4 bread slices
100 g cime di rapa, leaf and tops
2 garlic cloves, cut in half
4 tbsp stracciatella cheese
Extra virgin olive oil
Salt
Black pepper (optional)
METHOD
Start with cleaning the cime di rapa by picking the leaves and the little tops you might find (they look like little broccoli heads). Wash them, strain them and set them aside.
Warm-up grill pan (or a frying pan) over high hit, drizzle your bread with some Extra virgin olive oil and toast them until golden on both sides. Set aside.
In a frying pan over medium heat add a good drizzle of olive oil and the garlic cloves.
Once the garlic has reached a golden colour, add the cime di rapa.
Season and cook them for an additional 2 minutes or until the leaves are wilted.
Once cooked place the wilted cime di rapa on top of the toasted bread, top it with a tablespoon full of stracciatella and drizzle of good Extra virgin olive oil.
(if you like black pepper you could freshly ground it on top of the bruschetta)
Davide
Read more about Cime di Rapa here
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