Cime di rapa

700 g cime di rapa

Cut off and discard the tough stems of the cime di rapa, then quarter the thick stems lengthwise. Cut the stems and leaves into about 5 cm lengths. Cut large rosettes in half. Wash in warm water.

Place the cime di rapa in the perforated cooking tray and put into the cold cooking space. Steam.

Dampning 100°C i 10 Min.

salt

pepper

3 tbsp olive oil

cold-pressed

1 tbsp pine nuts

Toast the pine nuts. Season the cime di rapa with salt and pepper, drizzle with olive oil and sprinkle over the pine nuts.