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

by Rainer Sass

To press
PDF




+

People)

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.

Pasta with Cima di Rapa (stalk cabbage) © NDR Photo: Florian Kruck

THAT! | transmission date | 2022-03-25


  • cooking school
  • product knowledge
Pasta with Cima di Rapa (stalk cabbage) © NDR Photo: Florian Kruck
Fettuccine with paprika sauce and king oyster mushrooms served on a plate.  © NDR / Fernsehmacher GmbH Photo: Gunnar Nicolaus
Cabbage dumplings in sailor style are served on a plate.  © NDR / Fernsehmacher GmbH Photo: Norman Kalle
Handmade tagliatelle with lentil bolognese and parmesan chips laid out on a plate.  © NDR / Fernsehmacher GmbH Photo: Markus Hertrich
Swabian cheese spatula with roasted onion and fried parsley served on a plate.  © NDR / Fernsehmacher GmbH Photo: Markus Hertrich
Tortellini with ricotta cream cheese filling and melted tomatoes arranged on a plate.  © NDR / Fernsehmacher GmbH Photo: Markus Hertrich
Spaghetti alla carbonara arranged on a plate.  © NDR Photo: Markus Hertrich
Goat straviolo with pears and sage butter served on a plate.  © NDR / Die Fernsehenmacher Photo: Markus Hertrich
Homemade tomato ravioli with goat cheese and baby spinach sauce placed on a plate.  © NDR Photo: Markus Hertrich
  • Pasta with cima di rapa (stalk cabbage)
  • Fried skrei with beurre blanc and mashed potatoes
  • Spinach soup with shrimp and potatoes
  • Bath potato salad with ham or boiled sausage
  • White chocolate mousse with oranges
  • Stuffed peppers with kale, cabbage sausage or salmon
  • Queen Pie “Winemaker”
  • Chicken burger with turmeric brioche
  • Beef carpaccio with hot capers butter
  • Twice fried pork from the wok
  • Roast pork with fennel and couscous
  • Nuts rolled with cauliflower in curry sauce
  • Fried skrei with beurre blanc and mashed potatoes
  • Crispy turkey from the oven with vegetables and béarnaise sauce
  • Spinach soup with shrimp and potatoes
  • Steamed halibut fillets on saffron vegetables
  • Bath potato salad with ham or boiled sausage
  • White chocolate mousse with oranges
  • Stuffed peppers with kale, cabbage sausage or salmon




To press
PDF

.

Leave a Comment