Recipe “Pasta with Cima di Rapa (stalk cabbage)” | NDR.de – Guide

Ingredients:

• 
  450
  
  

  G
  
  
  

  Cima di rapa
  

• 
  350
  
  

  G
  
  
  

  small rigatoni
  

• 
  2
  
  
  
  
  
  

  shallot
  

• 
  2
  
  
  
  
  
  

  chili pepper
  

• 
  1
  
  
  
  
  
  

  young onion of garlic
  

• 
  10
  
  
  
  
  
  

  cherry tomatoes
  

• 
  250
  
  

  ml
  
  
  

  vegetable broth
  

• 
  50
  
  

  G
  
  
  

  Pecorino or parmesan cheese
  

• 
  
  
  
  
  

  salt-
  

• 
  
  
  
  
  

  Black pepper
  

• 
  
  
  
  
  

  sugar
  

• 
  
  
  
  
  

  olive oil
  

Cima di rapa, also known as kale or wild broccoli, is a cabbage vegetable grown mainly in Italy.

Thoroughly clean the kale and remove the thick stems and withered, yellowish leaves. Roughly chop the remaining stems, leaves and flower buds. Remove the outer layer of the young garlic and finely chop or dice the rest. Peel and dice the shallots. Peel a squash, grate it and cut it into small strips. Fourth small tomatoes. If using beef tomatoes, cut them into pieces and remove the stems. Grate pecorino or parmesan.

Heat the olive oil in a pan and fry the shallots and garlic until they are colorless. Fry the chili briefly. Add a little broth, then Cima di Rapa and mix well. Pour in the remaining broth and let the cabbage stew for 4-5 minutes. Cooking time may increase or decrease depending on quality and thickness. The stems and flower buds should still be attached to the bite. Mix in the tomatoes and let simmer. Season the vegetables with salt, pepper and a little sugar. Finally, stir in a handful of cheese.

At the same time boil the pasta, pour it into the pan while it is dripping and mix it with the vegetables. Add a little more pasta water or broth if needed.

Serve:

Put pasta with vegetables and broth in deep plates. Drizzle over olive oil and sprinkle with grated pecorino or parmesan cheese.