James Castelow, Senior Sous Chef
This month we’re all about cime di rapa which is otherwise known as broccoli rabe or rapini — a bold, slightly bitter green that’s been a staple in Southern Italian kitchens for centuries. While it resembles broccoli, it’s not actually related to broccoli — it’s part of the turnip family (the name literally translates to ‘turnip tops’) — which gives it that earthy, slightly peppery, almost mustard like bite we love.
We use the whole plant; leafy greens, tender stalks, and little florets that look like baby broccoli. The result is a perfect mix of textures and a taste which holds its own against ingredients with bold flavours, making for unforgettable dishes.
We source our cime di rapa fresh from local farms while it’s in peak season — late Autumn through early Spring.
To prepare our Risoni, cime di rapa, gorgonzola and pine nuts, we treat the ingredient simply. We first cook the cime di rapa gently and add it to risoni which is prepared with our house made vegetable stock. Next, we add gorgonzola and a flavourful basil pesto. The dish is finished with toasted pine nuts and green oil to give the dish a vibrant look.
Cime di rapa is seasonal, bold, and impossible to ignore — just the way we like it. We invite you to try it while it’s featured on our menu.
