Cime di Rape Affogate al Vino
Cime di Rape is the king of the vegetable kingdom in Puglia, the signature dish for the region is orecchiette alle cime di rape and it is difficult to find a restaurant that does not serve it and a hard dish to fail. I make this dish often, it is a family favorite and even if my daughter is starting to turn her nose up at vegetables, this is one of her favorites. She will often order “green orecchiette” when we go out to eat, filling the waiters with pride that this little angel would order such a grown up dish.
Cime di Rape are also great as a side dish and I was happy to find this recipe in my Slow Food cookbook for Puglia, a little different than what I usually do and they almost tasted pickled with the white wine. Delicious. I’m sorry that their season is almost over, I could eat them everyday.
Cime di Rape Affogate al Vino
translated from Ricette di osterie della Puglia. Mare, erbe e fornelli Slow Food Editor
- 2 kilos (4pounds) of cleaned cime di rape (broccoli rabe)
- 10 winter tomatoes
- 1 clove of garlic
- 50 grams (2 oz.) pancetta cut into small pieces
- 2 cups of dry white wine
- 50 grams (2 oz.) extra-virgin olive oil
- salt, pepper and hot pepper to taste
Heat a large stovetop casserole pan over medium-high heat and add olive oil, garlic and the pancetta. When the garlic starts to sizzle and the pancetta starts to brown add the cime di rape and one cup of white wine, cover and cook for about 15 minutes.
Add the other cup of white wine, the hot pepper, pepper and the tomatoes, salt and cover to complete the cooking for another 15 minutes.
Serve hot as a side dish.
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