Rapini

Rapini
Details
Species	Brassica rapa
Cultivar group	Ruvo group
Cultivar group members	turnip

Rapini, broccoli rabé, or broccoletti is a vegetable. Other European languages use the following names:

• cime di rapa
• rapé
• rappi
• raap
• raab

It's known especially in Naples as friarielli and grelos in Portugal and Spain.

Classification

The plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family). Rapini is classified scientifically as Brassica rapa subspecies rapa, in the same subspecies as the turnip, but has also been treated as Brassica rapa ruvo, Brassica rapa rapifera, Brassica ruvo, and Brassica campestris ruvo.

Description

The young leaves of these plants 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. The flavor of rapini has been described as nutty, bitter, and pungent. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.

The cultivated vegetable probably descends from a wild herb related to the turnip that grew either in China or the Mediterranean region. Rapini is similar in shape to the Chinese Brassica oleracea cultivar called kai-lan. Rapini is now grown throughout the world. Rapini is available all year long, but its peak season in the Northern Hemisphere is fall to spring.

Culinary arts

In Europe, it is used mostly in Portuguese cuisine including Galicia and southern Italian cuisine (in particular Basilicata, Puglia, Campania and Sicily).

In Umbria and other Central Italy regions, rapini sauteed with garlic, chili pepper and guanciale can be a side dish for porchetta, grilled pork ribs and sausages and other pork dishes.

See also

• Chinese cabbage
• Collard greens
• Rutabaga
• Turnip