Cima Di Rapa with Cheese Sauce

Cima di rapa: remove tough leaves, cut stems into wide strips, tender leaves whole, cut closed flowers into roses. Bring salted water to boil, add vegetables, simmer gently with lid closed for ten to fifteen minutes, remove, perhaps rinse when cooled (bitter substances), drain well, set aside.

In the meantime, toast buckwheat in a pan without fat for 2-3 min.

Cheese sauce: Warm butter in a frying pan. Add flour, cook until soft, remove frying pan from heat. Add milk and half cream all at once, simmer for about ten minutes at low temperature, stirring with a whisk.

Stir in the goat’s cream cheese, add the tomatoes, season with salt, a little pepper and nutmeg, briefly stir gently, add the Cima di rapa and simmer for about five minutes. Sprinkle with toasted buckwheat and serve.

Tip: replace goat cheese with other fresh cheese, e.g. Cantadou.

Cima di Rapa, Special:

Cima di rapa (stem cabbage) is a typical southern Italian vegetable grown mainly in the provinces of Puglia and Campania. It grows to a height of about 60cm and has grass-green leaves and a little bit compressed, yellowish flower clusters. It is harvested just before the flowers open. In our country, Cima di rapa is mainly sought after by native southerners and is available almost all year round, except in winter. From Cima di rapa the whole plant can be used.

Sten

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