Orecchiette con cime di rapa (o friarielli) e broccoli

The only reason I made these with both cime di rapa and broccoli is because in the garden I had just a handful of cime di rapa, so the broccoli made them go... further.

Wash the friarielli and broccoli, cut onto manageable pieces. Boil the water for the orecchiette, adding plenty of salt when the water boils, and before adding the orecchiette. In the meantime in a pot sizzle chopped garlic and a chili with olive oil, add the cime di rapa and broccoli, a small pinch of salt, and cook them stirring often, and adding the boiling water from the orecchiette (but only after you have put the orecchiette in!) from time to time. The cooking water from pasta is very useful for pasta sauces and for cooking vegetables this way. When the orecchiette are ready drain and add to the cime di rapa, stir well, add more olive oil and serve.

Photos and Recipes by Alessandra Zecchini ©

Tofe con friarielli (cime di rapa)

For the first time in my life I planted friarielli (cime di rapa), I got the seeds from Slow Food Auckland and I was so excited that I didn't wait for Autumn but I planted them straight away. Auckland is hot and wet, so they grew fast and started flowering quickly, I had to pick them before they seeded even if the tops were small. But they were delicious. I also have to confess that I ate some as salad, when the leaves were very young, and they are probably one of the best alternative to rocket salad around.

After I got my first batch I cleaned it and then cooked in a pan with olive oil, garlic and salt. You can add chilli, but I prefer to taste the friarielli rather than the chilli. Simmer them slowly with a lid for 20-30 minutes stirring often, if they are fresh you don't need to add water (mine came directly from the veggie garden!). The best pasta to have them with is orecchiette, but I didn't have any so I used some tofe, which are close enough in shape, but different in flavour! Still, they were great, or maybe it is just me, happy with my new crop of friarielli!

And now for the bouquet of the day from my garden!

Photos and Recipes by Alessandra Zecchini ©