Cime di rapa

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Preparation

Procedure
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.
Steaming 100°C for 10 Mins
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.

Perforated cooking tray

Shopping list
Quantity Ingredient
pepper
700 g cime di rapa
3 tbsp olive oil
salt
1 tbsp pine nuts

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