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{{short description|Species of plant}}
{{Short description|Species of edible plant}}
{{Infobox cultivar
{{Infobox cultivar
| name = Rapini
| name = Rapini
Line 7: Line 7:
}}
}}
{{nutritionalvalue | name=Broccoli raab, raw
{{nutritionalvalue | name=Broccoli raab, raw
| water=92.55 g
| water = 92.55 g
| kJ=92
| kJ = 92
| protein=3.17 g
| protein = 3.17 g
| fat=0.49 g
| fat = 0.49 g
| carbs=2.85 g
| carbs = 2.85 g
| fiber=2.7 g
| fiber = 2.7 g
| sugars=0.38 g
| sugars = 0.38 g
| calcium_mg=108
| calcium_mg = 108
| iron_mg=2.14
| iron_mg = 2.14
| magnesium_mg=22
| magnesium_mg = 22
| phosphorus_mg=73
| phosphorus_mg = 73
| potassium_mg=196
| potassium_mg = 196
| sodium_mg = 33
| sodium_mg = 33
| zinc_mg=0.77
| zinc_mg = 0.77
| manganese_mg=0.395
| manganese_mg = 0.395
| vitC_mg=20.2
| vitC_mg = 20.2
| thiamin_mg=0.162
| thiamin_mg = 0.162
| riboflavin_mg=0.129
| riboflavin_mg = 0.129
| niacin_mg=1.221
| niacin_mg = 1.221
| pantothenic_mg=0.322
| pantothenic_mg = 0.322
| vitB6_mg=0.171
| vitB6_mg = 0.171
| folate_ug=83
| folate_ug = 83
| vitA_ug = 131
| vitA_ug = 131
| betacarotene_ug=1573
| betacarotene_ug = 1573
| lutein_ug = 1121
| lutein_ug = 1121
| vitE_mg = 1.62
| vitE_mg = 1.62
| vitK_ug=224
| vitK_ug = 224
| source_usda=1
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103084/nutrients Link to USDA Database entry]
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103084/nutrients Link to USDA Database entry]
}}
}}


'''Rapini''' or '''broccoli rabe''' ({{IPAc-en|r|ɑː|b}}) is a green [[cruciferous vegetables|cruciferous vegetable]], with the leaves, buds, and stems all being edible; the buds somewhat resemble [[broccoli]], but do not form a large head. Rapini is known for its slightly bitter taste, and is particularly associated with [[Mediterranean cuisine]].
'''Rapini''' ('''broccoli rabe''' or '''raab''') ({{IPAc-en|r|ɑː|b}}) is a green [[cruciferous vegetables|cruciferous vegetable]], with the leaves, buds, and stems all being edible; the buds somewhat resemble [[broccoli]]. Rapini is known for its bitter taste, and is particularly associated with [[Mediterranean cuisine]]. It is a particularly rich dietary source of [[vitamin K]].


== Classification ==
== Classification ==
Native to Europe, the plant is a member of the tribe Brassiceae of the [[Brassicaceae|Brassicaceae (mustard family)]].<ref name="ncsu">{{cite web|url=https://plants.ces.ncsu.edu/plants/brassica-rapa-ruvo-group/|title=''Brassica rapa'' (Ruvo Group)|publisher=North Carolina State University, Cooperative Extension|date=2021|accessdate=30 January 2021}}</ref> Rapini is classified scientifically as ''Brassica rapa var. Ruvo''.<ref name=ncsu/> It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.<ref name=ncsu/> Turnip and bok choy are a different variety (or subspecies) of this species.
Native to Europe, the plant is a member of the tribe Brassiceae of the [[Brassicaceae|Brassicaceae (mustard family)]].<ref name="ncsu">{{cite web|url=https://plants.ces.ncsu.edu/plants/brassica-rapa-ruvo-group/|title=''Brassica rapa'' (Ruvo Group)|publisher=North Carolina State University, Cooperative Extension|date=2021|accessdate=30 January 2021}}</ref> Rapini is classified scientifically as ''Brassica rapa'' var. ''ruvo'',<ref name=ncsu/> or ''Brassica rapa'' subsp. ''sylvestris'' var. ''esculenta''.<ref>{{cite journal |last1=Barbieri|first1=G. |date= 2008|title=Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort |journal=Food Chemistry |volume=107 |issue=4 |pages=1687–1691 |doi=10.1016/j.foodchem.2007.09.054 |access-date=2023-02-20|url=https://www.sciencedirect.com/science/article/abs/pii/S0308814607009715}}</ref><ref>{{cite journal |last1=Conversa |first1=G.|date=2016 |title=Bio-physical, physiological, and nutritional aspects of ready-to-use cima di rapa (Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.) as affected by conventional and organic growing systems and storage time |journal=Scientia Horticulturae |volume=213 |issue=14 |pages=76–86 |doi=10.1016/j.scienta.2016.10.021 |access-date=2023-02-20|url=https://www.sciencedirect.com/science/article/abs/pii/S0304423816305234}}</ref><ref>{{cite web |date=2019 |title=Erbaio fotografico |url=http://dipsa.unibo.it/Erbario%20fotografico/list.php?op=B |accessdate= |publisher=Università di Bologna - Dipartimento di scienze e tecnologie agro-alimentari}}</ref> It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.<ref name=ncsu/> [[Turnip]] and [[bok choy]] are different varieties (or subspecies) of this species.


== Description ==
== Description ==
The young leaves of these [[plant]]s as used in cooking are either the same as or the South European equivalent of [[turnip]] tops or turnip greens.


Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of [[broccoli]]. Small, edible yellow flowers may be blooming among the buds.<ref name="UCANR">{{Cite web|url=http://sonomamg.ucanr.edu/Food_Gardening/Feature_Vegetables/Rapini_Broccoli_Raab/|title=Rapini/Broccoli Raab|publisher=UC Master Gardener Program of Sonoma County, University of California Agriculture and Natural Resources|website=sonomamg.ucanr.edu|language=en-US|access-date=2018-06-17}}</ref> Rapini is a source of [[vitamins]] [[vitamin A|A]], [[vitamin C|C]], and [[Vitamin K|K]], as well as [[Potassium in biology|potassium]], [[Calcium in biology|calcium]], and [[Human iron metabolism|iron]].<ref>[http://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=11096&t=&h=&s=40.30&e=&r= Broccoli Raab Nutrition Facts]</ref>
Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of [[broccoli]]. Small, edible yellow flowers may be blooming among the buds.<ref name="UCANR">{{Cite web|url=http://sonomamg.ucanr.edu/Food_Gardening/Feature_Vegetables/Rapini_Broccoli_Raab/|title=Rapini (broccoli raab)|publisher=UC Master Gardener Program of Sonoma County, University of California Agriculture and Natural Resources|website=sonomamg.ucanr.edu|language=en-US|access-date=2018-06-17}}</ref>


== Culinary use ==
== Culinary use ==
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The flavor of rapini has been described as nutty, bitter, and pungent,<ref name="UCANR"/> as well as [[almond]]-flavored.<ref name="Bastianich">Lidia Matticchio Bastianich & Tanya Bastianich Manuali, ''Lidia's Italy in America'' (Knopf, 2011), p. 127.</ref> Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances.<ref>{{Cite book|title=Vegetables from amaranth to zucchini : the essential reference : 500 recipes and 275 photographs|last=Elizabeth.|first=Schneider|date=2001|publisher=Morrow|isbn=978-0688152604|edition= 1st|location=New York|oclc=46394048}}</ref>
The flavor of rapini has been described as nutty, bitter, and pungent,<ref name="UCANR"/> as well as [[almond]]-flavored.<ref name="Bastianich">Lidia Matticchio Bastianich & Tanya Bastianich Manuali, ''Lidia's Italy in America'' (Knopf, 2011), p. 127.</ref> Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances.<ref>{{Cite book|title=Vegetables from amaranth to zucchini : the essential reference : 500 recipes and 275 photographs|last=Elizabeth.|first=Schneider|date=2001|publisher=Morrow|isbn=978-0688152604|edition= 1st|location=New York|oclc=46394048}}</ref>


Rapini is widely used in southern [[Italian cuisine]],<ref name="Bastianich"/> in particular that of [[Sicilian cuisine|Sicily]],<ref name="Schiavelli">Vincent Schiavelli, ''Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather'' (Citadel Press, rev. ed., 2001), p. 40.</ref> [[Calabria]],<ref name="Costantino">Rosetta Costantino with Janet Fletcher, ''My Calabria: Rustic Family Cooking from Italy's Undiscovered South'' (W.W. Norton, 2010), p. 217.</ref> [[Campania]],<ref name="Hazan"/> [[Apulia]] (Puglia),<ref name="Hazan">Marcella Hazan & Victor Hazan, ''Ingredienti: Marcella's Guide to the Market'' (Scribner, 2016), p. 89.</ref><ref name="Rago">Rossella Rago, [https://explorepartsunknown.com/southern-italy/recipe-orecchiette-con-cime-di-rapa/ Recipe: Orecchiette con Cime di Rapa], ''Explore Parts Unknown'' (November 22, 2017).</ref> and [[Roman cuisine|Rome]].<ref name="Hazan"/> In [[Italian language|Italian]], rapini is called ''cime di rapa'' or ''broccoletti di rapa'';<ref name="Hazan"/> in [[Naples]], the green is often called ''friarielli''.<ref>Marlena Spieler, ''A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking'' (Rowman & Littlefield, 2018), p. 67.</ref> Within [[Portuguese cuisine]], ''grelos de nabo'' are similar in taste and texture to broccoli rabe.<ref>David Leite, ''The New Portuguese Table: Exciting Flavors from Europe's Western Coast'' (Clarkson Potter, 2009).</ref> Rapini is also popular in the [[Galicia (Spain)|Galicia region]] of northwestern Spain; a rapini festival (''Feira do grelo'') is held in the Galician town of [[As Pontes de García Rodríguez|As Pontes]] every February.<ref>Ashifa Kassam, [https://www.theguardian.com/world/2015/nov/03/google-translate-error-as-pontes-spain-clitoris-food-festival-grelo-galicia Google Translate error sees Spanish town advertise clitoris festival], ''The Guardian'' (November 3, 2015).</ref>
Rapini is widely used in the [[Roman cuisine|cuisine of Rome]] as well as [[Southern Italy]],<ref name="Bastianich"/> particularly in the [[Regions of Italy|regions]] of [[Sicilian cuisine|Sicily]],<ref name="Schiavelli">Vincent Schiavelli, ''Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather'' (Citadel Press, rev. ed., 2001), p. 40.</ref> [[Calabria]],<ref name="Costantino">Rosetta Costantino with Janet Fletcher, ''My Calabria: Rustic Family Cooking from Italy's Undiscovered South'' (W.W. Norton, 2010), p. 217.</ref> [[Campania]],<ref name="Hazan"/> [[Apulia]],<ref name="Hazan">Marcella Hazan & Victor Hazan, ''Ingredienti: Marcella's Guide to the Market'' (Scribner, 2016), p. 89.</ref><ref name="Rago">Rossella Rago, [https://explorepartsunknown.com/southern-italy/recipe-orecchiette-con-cime-di-rapa/ Recipe: Orecchiette con Cime di Rapa], ''Explore Parts Unknown'' (November 22, 2017).</ref> In [[Italian language|Italian]], rapini is called ''cime di rapa'' or ''broccoletti di rapa'';<ref name="Hazan"/> in [[Naples]], the green is often called ''friarielli''.<ref>Marlena Spieler, ''A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking'' (Rowman & Littlefield, 2018), p. 67.</ref> Within [[Portuguese cuisine]], ''grelos de nabo'' are similar in taste and texture to broccoli rabe.<ref>David Leite, ''The New Portuguese Table: Exciting Flavors from Europe's Western Coast'' (Clarkson Potter, 2009).</ref> Rapini is also popular in the [[Galicia (Spain)|Galicia region]] of northwestern Spain; a rapini festival (''Feira do grelo'') is held in the Galician town of [[As Pontes de García Rodríguez|As Pontes]] every February.<ref>Ashifa Kassam, [https://www.theguardian.com/world/2015/nov/03/google-translate-error-as-pontes-spain-clitoris-food-festival-grelo-galicia Google Translate error sees Spanish town advertise clitoris festival], ''The Guardian'' (November 3, 2015).</ref>


Rapini may be [[sautéed]]<ref name="Hazan"/><ref>Domenica Marchetti, ''The Glorious Vegetables of Italy'' (Chronicle Books, 2013), p. 17.</ref> or braised with [[olive oil]] and [[garlic]],<ref name="Bastianich"/> and sometimes [[chili pepper]] and [[anchovy]].<ref name="Hazan"/><ref name="Rago"/> It may be used as an ingredient in soup,<ref name="Bastianich"/> served with [[orecchiette]],<ref name="Bastianich"/><ref name="Rago"/> other [[pasta]],<ref name="Schiavelli"/> or pan-fried [[sausage]].<ref name="Costantino"/> Rapini is sometimes (but not always) [[Blanching (cooking)|blanched]] before being cooked further.<ref name="Hazan"/>
Rapini may be [[Sautéing|sautéed]]<ref name="Hazan"/><ref>Domenica Marchetti, ''The Glorious Vegetables of Italy'' (Chronicle Books, 2013), p. 17.</ref> or braised with [[olive oil]] and [[garlic]],<ref name="Bastianich"/> and sometimes [[chili pepper]] and [[anchovy]].<ref name="Hazan"/><ref name="Rago"/> It may be used as an ingredient in soup,<ref name="Bastianich"/> served with [[orecchiette]],<ref name="Bastianich"/><ref name="Rago"/> other [[pasta]],<ref name="Schiavelli"/> or pan-fried [[sausage]].<ref name="Costantino"/> Rapini is sometimes (but not always) [[Blanching (cooking)|blanched]] before being cooked further.<ref name="Hazan"/>


In the United States, rapini is popular in [[Italian-American]] kitchens; the [[D'Arrigo Brothers]] popularized the ingredient in the United States and gave it the name ''broccoli rabe''.<ref name="Bastianich"/> Broccoli rabe is a component of some [[hoagie]]s and [[submarine sandwiches]]; in [[Cuisine of Philadelphia|Philadelphia]], a popular sandwich is [[porchetta|Italian-style roast pork]] with locally-made sharp [[provolone]] cheese, broccoli rabe, and peppers.<ref>''Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes'' ([[America's Test Kitchen]], 2019), p. 56.</ref> It can be a component of pasta dishes, especially when accompanied by Italian sausage.<ref>{{Cite news|url=https://familystylefood.com/rigatoni-pasta-sausage-fennel-broccoli-rabe-recipe/|title=Broccoli Rabe Pasta with Italian Sausage and Fennel|date=2017-10-29|work=Familystyle Food|access-date=2018-09-10|language=en-US}}</ref>
In the United States, rapini is popular in [[Italian Americans|Italian American]] kitchens; the [[D'Arrigo Brothers]] popularized the ingredient in the United States and gave it the name ''broccoli rabe''.<ref name="Bastianich"/> Broccoli rabe is a component of some [[Submarine sandwich#Hoagie|hoagie]]s and [[Submarine sandwich|submarine sandwiches]]; in [[Cuisine of Philadelphia|Philadelphia]], a popular sandwich is [[porchetta|Italian-style roast pork]] with locally-made sharp [[provolone]] cheese, broccoli rabe, and peppers.<ref>''Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes'' ([[America's Test Kitchen]], 2019), p. 56.</ref> Rapini can also be a component of pasta dishes, especially when accompanied by Italian sausage.<ref>{{Cite news|url=https://familystylefood.com/rigatoni-pasta-sausage-fennel-broccoli-rabe-recipe/|title=Broccoli Rabe Pasta with Italian Sausage and Fennel|date=2017-10-29|work=Familystyle Food|access-date=2018-09-10|language=en-US}}</ref>


==Nutrition==
{{clear|left}}
Raw rapini is 93% water, 3% each of [[protein (nutrient)|protein]] and [[carbohydrate]]s, and contains negligble [[fat]] (table). In a reference amount of {{cvt|100|g}}, raw rapini supplies 22 [[calorie]]s of [[food energy]], and is a rich source (20% or more of the [[Daily Value]], DV) of vitamin K (187% DV), [[vitamin C]] (22% DV), and [[folate]] (21% DV) (table). [[Vitamin A]], [[vitamin E]], and several [[B vitamins]], along with the [[dietary minerals]], [[iron in biology|iron]] and [[manganese in biology|manganese]], are in moderate amounts (10-19% DV) (table).


== See also ==
== See also ==
* [[Broccolini]]
* [[Gai lan]]
* [[Gai lan]]
* [[Chinese cabbage]]
* [[Chinese cabbage]]
* [[Collard greens]]
* [[Collard (plant)|Collard greens]]
* [[Mustard greens]]
* [[Brassica juncea|Mustard greens]]
* [[Rutabaga]]
* [[Rutabaga]]
* [[Turnip]]
* [[Turnip]]
* [[Brassica rapa]]


{{clear}}
==References==
==References==
{{Reflist}}
{{Reflist}}
Line 76: Line 75:
* {{cite journal |vauthors=Wang X, Wang H, Wang J, etal |title=The genome of the mesopolyploid crop species Brassica rapa |journal=Nature Genetics |volume=43 |issue=10 |pages=1035–9 | date=October 2011 |pmid=21873998 |doi=10.1038/ng.919|s2cid=205358099 |url=https://nrc-publications.canada.ca/eng/view/accepted/?id=8fdc0510-af47-4bba-bdf8-7c81bd2b18ec }}
* {{cite journal |vauthors=Wang X, Wang H, Wang J, etal |title=The genome of the mesopolyploid crop species Brassica rapa |journal=Nature Genetics |volume=43 |issue=10 |pages=1035–9 | date=October 2011 |pmid=21873998 |doi=10.1038/ng.919|s2cid=205358099 |url=https://nrc-publications.canada.ca/eng/view/accepted/?id=8fdc0510-af47-4bba-bdf8-7c81bd2b18ec }}
* {{cite journal |vauthors=Osborn TC, Kole C, Parkin IA, etal |title=Comparison of flowering time genes in Brassica rapa, B. napus and Arabidopsis thaliana |journal=Genetics |volume=146 |issue=3 |pages=1123–9 | date=July 1997 |pmid=9215913 |pmc=1208040 |url=http://www.genetics.org/cgi/pmidlookup?view=long&pmid=9215913}}
* {{cite journal |vauthors=Osborn TC, Kole C, Parkin IA, etal |title=Comparison of flowering time genes in Brassica rapa, B. napus and Arabidopsis thaliana |journal=Genetics |volume=146 |issue=3 |pages=1123–9 | date=July 1997 |pmid=9215913 |pmc=1208040 |url=http://www.genetics.org/cgi/pmidlookup?view=long&pmid=9215913}}
* {{cite journal |vauthors=Suwabe K, Iketani H, Nunome T, Kage T, Hirai M |title=Isolation and characterization of microsatellites in Brassica rapa L |journal=TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik |volume=104 |issue=6–7 |pages=1092–1098 | date=May 2002 |pmid=12582617 |doi=10.1007/s00122-002-0875-7|s2cid=33184043 }}
* {{cite journal |vauthors=Suwabe K, Iketani H, Nunome T, Kage T, Hirai M |title=Isolation and characterization of microsatellites in Brassica rapa L |journal=Theoretical and Applied Genetics |volume=104 |issue=6–7 |pages=1092–1098 | date=May 2002 |pmid=12582617 |doi=10.1007/s00122-002-0875-7|s2cid=33184043 }}
* {{cite journal |vauthors=Cefola M, Amodio ML, Cornacchia R, Rinaldi R, Vanadia S, Colelli G |title=Effect of atmosphere composition on the quality of ready-to-use broccoli raab (Brassica rapa L.) |journal=Journal of the Science of Food and Agriculture |volume=90 |issue=5 |pages=789–97 | date=April 2010 |pmid=20355114 |doi=10.1002/jsfa.3885}}
* {{cite journal |vauthors=Cefola M, Amodio ML, Cornacchia R, Rinaldi R, Vanadia S, Colelli G |title=Effect of atmosphere composition on the quality of ready-to-use broccoli raab (Brassica rapa L.) |journal=Journal of the Science of Food and Agriculture |volume=90 |issue=5 |pages=789–97 | date=April 2010 |pmid=20355114 |doi=10.1002/jsfa.3885}}
* {{cite journal |vauthors=Mun JH, Yu HJ, Shin JY, Oh M, Hwang HJ, Chung H |title=Auxin response factor gene family in Brassica rapa: genomic organization, divergence, expression, and evolution |journal=Molecular Genetics and Genomics |volume=287 |issue=10 |pages=765–84 | date=October 2012 |pmid=22915303 |pmc=3459075 |doi=10.1007/s00438-012-0718-4}}
* {{cite journal |vauthors=Mun JH, Yu HJ, Shin JY, Oh M, Hwang HJ, Chung H |title=Auxin response factor gene family in Brassica rapa: genomic organization, divergence, expression, and evolution |journal=Molecular Genetics and Genomics |volume=287 |issue=10 |pages=765–84 | date=October 2012 |pmid=22915303 |pmc=3459075 |doi=10.1007/s00438-012-0718-4}}

Latest revision as of 13:39, 25 November 2024

Rapini
SpeciesBrassica rapa
Cultivar groupRuvo group
Broccoli raab, raw
Nutritional value per 100 g (3.5 oz)
Energy92 kJ (22 kcal)
2.85 g
Sugars0.38 g
Dietary fiber2.7 g
0.49 g
3.17 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
15%
131 μg
15%
1573 μg
1121 μg
Thiamine (B1)
14%
0.162 mg
Riboflavin (B2)
10%
0.129 mg
Niacin (B3)
8%
1.221 mg
Pantothenic acid (B5)
6%
0.322 mg
Vitamin B6
10%
0.171 mg
Folate (B9)
21%
83 μg
Vitamin C
22%
20.2 mg
Vitamin E
11%
1.62 mg
Vitamin K
187%
224 μg
MineralsQuantity
%DV†
Calcium
8%
108 mg
Iron
12%
2.14 mg
Magnesium
5%
22 mg
Manganese
17%
0.395 mg
Phosphorus
6%
73 mg
Potassium
7%
196 mg
Sodium
1%
33 mg
Zinc
7%
0.77 mg
Other constituentsQuantity
Water92.55 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Rapini (broccoli rabe or raab) (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.

Classification

[edit]

Native to Europe, the plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family).[3] Rapini is classified scientifically as Brassica rapa var. ruvo,[3] or Brassica rapa subsp. sylvestris var. esculenta.[4][5][6] It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.[3] Turnip and bok choy are different varieties (or subspecies) of this species.

Description

[edit]

Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds.[7]

Culinary use

[edit]
Lacón con grelos, a typical Galician dish: pork shoulder ham with rapini, along with steamed potatoes and a sausage

The flavor of rapini has been described as nutty, bitter, and pungent,[7] as well as almond-flavored.[8] Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances.[9]

Rapini is widely used in the cuisine of Rome as well as Southern Italy,[8] particularly in the regions of Sicily,[10] Calabria,[11] Campania,[12] Apulia,[12][13] In Italian, rapini is called cime di rapa or broccoletti di rapa;[12] in Naples, the green is often called friarielli.[14] Within Portuguese cuisine, grelos de nabo are similar in taste and texture to broccoli rabe.[15] Rapini is also popular in the Galicia region of northwestern Spain; a rapini festival (Feira do grelo) is held in the Galician town of As Pontes every February.[16]

Rapini may be sautéed[12][17] or braised with olive oil and garlic,[8] and sometimes chili pepper and anchovy.[12][13] It may be used as an ingredient in soup,[8] served with orecchiette,[8][13] other pasta,[10] or pan-fried sausage.[11] Rapini is sometimes (but not always) blanched before being cooked further.[12]

In the United States, rapini is popular in Italian American kitchens; the D'Arrigo Brothers popularized the ingredient in the United States and gave it the name broccoli rabe.[8] Broccoli rabe is a component of some hoagies and submarine sandwiches; in Philadelphia, a popular sandwich is Italian-style roast pork with locally-made sharp provolone cheese, broccoli rabe, and peppers.[18] Rapini can also be a component of pasta dishes, especially when accompanied by Italian sausage.[19]

Nutrition

[edit]

Raw rapini is 93% water, 3% each of protein and carbohydrates, and contains negligble fat (table). In a reference amount of 100 g (3.5 oz), raw rapini supplies 22 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of vitamin K (187% DV), vitamin C (22% DV), and folate (21% DV) (table). Vitamin A, vitamin E, and several B vitamins, along with the dietary minerals, iron and manganese, are in moderate amounts (10-19% DV) (table).

See also

[edit]

References

[edit]
  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
  3. ^ a b c "Brassica rapa (Ruvo Group)". North Carolina State University, Cooperative Extension. 2021. Retrieved 30 January 2021.
  4. ^ Barbieri, G. (2008). "Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort". Food Chemistry. 107 (4): 1687–1691. doi:10.1016/j.foodchem.2007.09.054. Retrieved 2023-02-20.
  5. ^ Conversa, G. (2016). "Bio-physical, physiological, and nutritional aspects of ready-to-use cima di rapa (Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.) as affected by conventional and organic growing systems and storage time". Scientia Horticulturae. 213 (14): 76–86. doi:10.1016/j.scienta.2016.10.021. Retrieved 2023-02-20.
  6. ^ "Erbaio fotografico". Università di Bologna - Dipartimento di scienze e tecnologie agro-alimentari. 2019.
  7. ^ a b "Rapini (broccoli raab)". sonomamg.ucanr.edu. UC Master Gardener Program of Sonoma County, University of California Agriculture and Natural Resources. Retrieved 2018-06-17.
  8. ^ a b c d e f Lidia Matticchio Bastianich & Tanya Bastianich Manuali, Lidia's Italy in America (Knopf, 2011), p. 127.
  9. ^ Elizabeth., Schneider (2001). Vegetables from amaranth to zucchini : the essential reference : 500 recipes and 275 photographs (1st ed.). New York: Morrow. ISBN 978-0688152604. OCLC 46394048.
  10. ^ a b Vincent Schiavelli, Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather (Citadel Press, rev. ed., 2001), p. 40.
  11. ^ a b Rosetta Costantino with Janet Fletcher, My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton, 2010), p. 217.
  12. ^ a b c d e f Marcella Hazan & Victor Hazan, Ingredienti: Marcella's Guide to the Market (Scribner, 2016), p. 89.
  13. ^ a b c Rossella Rago, Recipe: Orecchiette con Cime di Rapa, Explore Parts Unknown (November 22, 2017).
  14. ^ Marlena Spieler, A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking (Rowman & Littlefield, 2018), p. 67.
  15. ^ David Leite, The New Portuguese Table: Exciting Flavors from Europe's Western Coast (Clarkson Potter, 2009).
  16. ^ Ashifa Kassam, Google Translate error sees Spanish town advertise clitoris festival, The Guardian (November 3, 2015).
  17. ^ Domenica Marchetti, The Glorious Vegetables of Italy (Chronicle Books, 2013), p. 17.
  18. ^ Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (America's Test Kitchen, 2019), p. 56.
  19. ^ "Broccoli Rabe Pasta with Italian Sausage and Fennel". Familystyle Food. 2017-10-29. Retrieved 2018-09-10.

Further reading

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