Rapini
| Rapini | |
|---|---|
 | |
| Species | Brassica rapa |
| Cultivar group | Ruvo group |
Rapini, commonly marketed in the United States as broccoli raab or broccoli rabe /rɑːb/, is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. 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 Italian, Galician, and Portuguese cuisines. Within the Italian tradition, the plant is associated especially with southern Italian cuisines such as those of Naples, Campania, and Apulia.
In Italy, broccoli rabe is known by different names: in Naples it is known as friarielli; in Rome broccoletti; in Apulia cime di rapa (literally meaning "turnip tops"). It is also known as broccoli friarelli and sometimes broccoli di rape, rapi, or rapini. In Portugal and Spain they are called grelos.[citation needed]
Classification
The plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family). Rapini is classified scientifically as Brassica rapa subspecies rapa,[1] 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.[2] The flavour is also reminiscent of mustard greens. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.[3]
The cultivated vegetable probably descends from a wild herb related to the turnip that grew either in China or the Mediterranean region. Rapini is now grown throughout the world, and is available all year long with a peak season of fall to spring.
Culinary use
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Rapini needs little more than a trim at the base. The entire stalk is edible, although it may become more fibrous depending on the season.[4]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 92 kJ (22 kcal) |
2.85 g | |
| Sugars | 0.38 g |
| Dietary fiber | 2.7 g |
0.49 g | |
3.17 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 15% 131 μg15% 1573 μg1121 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 |
| Minerals | Quantity %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 constituents | Quantity |
| Water | 92.55 g |
| †Percentages estimated using US recommendations for adults,[5] except for potassium, which is estimated based on expert recommendation from the National Academies.[6] | |
In Europe, rapini is widely used in southern Italian cuisine (in particular Basilicata, Apulia, Campania, and Sicily), in Roman cuisine, in northern Portuguese cuisine and in that of Galicia, Spain.
In southern Lazio, Frosinone, Ciociaria, it is usually sauteed with garlic and chili pepper, and served with sausages and fresh baked bread so as to make a sandwich. In the Central Italy regions, rapini sautéed with garlic, chili pepper and guanciale can be a side dish for porchetta, grilled pork ribs, sausages and other pork dishes. In Apulia, its most famous use is in "orecchiette ".
One common method of preparation includes boiling the rapini in boiling saltwater before sautéeing in olive oil with garlic and chili pepper.
Blanching is a common first step for preparation, after which rapini may be cooked in various ways, including sautéing, grilling, or roasting.
In the United States, rapini is popular in Italian-American kitchens, particularly in southern New England, where it is a common filling for submarine sandwiches and a component of pasta dishes, especially when accompanied by Italian sausage.[7]
See also
References
- ^ "Brassica rapa subsp. rapa". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 12 December 2017.
- ^ Resources, University of California Agriculture and Natural. "Rapini/Broccoli Raab". sonomamg.ucanr.edu. Retrieved 2018-06-17.
- ^ Broccoli Raab Nutrition Facts
- ^ Elizabeth., Schneider, (2001). Vegetables from amaranth to zucchini : the essential reference : 500 recipes and 275 photographs (1st ed.). New York: Morrow. ISBN 0688152600. OCLC 46394048.
{{cite book}}: CS1 maint: extra punctuation (link) CS1 maint: multiple names: authors list (link) - ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ 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). 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). ISBN 978-0-309-48834-1. PMID 30844154.
- ^ "Broccoli Rabe Pasta with Italian Sausage and Fennel | Familystyle Food". Familystyle Food. 2017-10-29. Retrieved 2018-09-10.
Further reading
- Wang X, Wang H, Wang J, et al. (October 2011). "The genome of the mesopolyploid crop species Brassica rapa". Nature Genetics. 43 (10): 1035–9. doi:10.1038/ng.919. PMID 21873998.
- Osborn TC, Kole C, Parkin IA, et al. (July 1997). "Comparison of flowering time genes in Brassica rapa, B. napus and Arabidopsis thaliana". Genetics. 146 (3): 1123–9. PMC 1208040. PMID 9215913.
- Suwabe K, Iketani H, Nunome T, Kage T, Hirai M (May 2002). "Isolation and characterization of microsatellites in Brassica rapa L". TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik. 104 (6–7): 1092–1098. doi:10.1007/s00122-002-0875-7. PMID 12582617.
- Cefola M, Amodio ML, Cornacchia R, Rinaldi R, Vanadia S, Colelli G (April 2010). "Effect of atmosphere composition on the quality of ready-to-use broccoli raab (Brassica rapa L.)". Journal of the Science of Food and Agriculture. 90 (5): 789–97. doi:10.1002/jsfa.3885. PMID 20355114.
- Mun JH, Yu HJ, Shin JY, Oh M, Hwang HJ, Chung H (October 2012). "Auxin response factor gene family in Brassica rapa: genomic organization, divergence, expression, and evolution". Molecular Genetics and Genomics. 287 (10): 765–84. doi:10.1007/s00438-012-0718-4. PMC 3459075. PMID 22915303.
External links
Media related to Brassica rapa at Wikimedia Commons
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