Rapini is known under different names. They are referred to as broccoli Rabe or broccoli, and in Italy also the name Broccoletti (in the Lacjium region) and Cime di Rapa (in the Apulia region). It is a vegetable that has been guests on Italian tables for centuries. Although it is still not well known in Poland, it slowly gains sympathy, thanks to their unique taste and nutritional values. It is worth giving him a chance and include in the daily menu.
Rapini is a deciduous vegetable belonging to the brassica family. Due to the similar appearance, it is confused with broccoli. Vegetables, however, differ in taste and texture. Rapini has long, thin stalks, dark green leaves and small, not fully developed inflorescences, which just resemble miniature broccoli.
The plant is edible in full – From the tip to the root. Rapini’s taste is expressive, slightly bitter and nutty. Some say that the aroma is a bit like almonds. It blends well with the classic ingredients of Italian cuisine, such as garlic, olive oil, lemon and chili pepper. Although the vegetable is not yet very popular in Poland, it is worth reaching for them – due to numerous nutritional values.
Rapini is a treasury of valuable nutrients. The vegetable is rich in vitamins A, C and K, which support immunity, skin health and blood clotting. Vitamin A plays a key role in maintaining good eyesight (especially in low light) and affects healthy skin appearance. In turn, vitamin C – a strong antioxidant – supports collagen production, which promotes skin firmness and elasticity, and also protects cells from premature aging.
There is also a lot of folic acid, calcium, iron and potassium in Rapini, which makes them an ally In the prevention of anemia, it supports the nervous system and Maintaining strong bones and healthy blood pressure.
Thanks to the high fiber content Supports digestion, improves the intestines and helps keep the feeling of satiety for longer. This is very helpful in the weight loss process. Rapini has low glycemic indexSo it works great in the diet of diabetics or people who care about the level of blood sugar. Vegetable is also a source of antioxidants that protect cells from oxidative stress. They can have anti -cancer effects and delay the aging of the body.
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What to do with Rapini in the kitchen? It tastes best after a short heat treatment, which soothes its natural bitterness. The easiest way to prepare a vegetable is blanchingi.e. short cooking in salted water for 2-3 minutes, and then quickly cooling in ice water.
After such a process, Rapini can Fry in olive oil with garlic and a little chili pepper. This is a classic Italian way of serving vegetables, especially as an addition to Orecchiette pasta in Apulia. You can also arrange a piece of baked fish on such a vegetable or combine them with fried sausage.
It is important not to cook them too long – Then they lose color and nutritional values. If you add them to dishes, remember that they go to the dish at the very end. Rapini also fits perfectly with casseroles, omelets, soups, groats and rice dishes. You can stew or bake them, and young leaves and buds are tasty even raw. Fresh are great for refreshing and healthy salads.
Source: NowowoPuje.pl, ekologia.pl
