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.

Cocción al vapor 100 °C durante 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.