Broccoletto 'Sessantina'

Sowing method: End of June-Sept in rows directly at the growing site. Thin out to 15 cm. Earlier sowing is possible in (press)pots or trays but may lead to early flowering.

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Sowing/planting time:

• June
• July
• August
• September

Harvesting time:

• August
• September
• October
• November

Soil type:

• All soil types

Cultivation location:

• Outdoors

Position:

• Sun

• Flower colour: Yellow flower
• Origin: Far East
• Average growth height: 30 to 60 cm
• Annual or perennial: Biennial
• Attractive to insects: N/A
• Winter hardy: Moderately frost hardy
• Ease of cultivation: Easy

• Latin: Brassica rapa, also known as Brassica rapa Cymosa
• Dutch: Broccoli florets
• Also known as: Broccoli Rabe
• English: Broccoli Rabe, Turnip Greens

Recipe for two: Cima di Rapa with Pasta Take cima di rapa / broccoletto, 1 large bunch, about 500 grams seems reasonable. 100 grams pancetta, 1 large clove garlic, 1/2 teaspoon oregano, 2 tablespoons olive oil, 1 splash white wine, freshly ground pepper, 80 grams freshly grated Sardinian pecorino. Pasta of choice, olive oil, water. Cook the pasta according to package instructions, drain, drizzle with a little olive oil. Meanwhile: Wash the broccoletto and cut the edible parts into strips and pieces. Cut the pancetta into strips. Peel the garlic and cut it into pieces. Grate the cheese. Put two tablespoons of olive oil in a wok and heat it. Fry the pancetta strips with the garlic until lightly browned. Stir in the oregano. Add the broccoletto with any clinging water. Stir well until the leafy greens wilt a little. Add a splash of white wine and bring to a boil briefly. Then toss in the pasta. Grind pepper over it. Serve on plates, sprinkle with cheese. Enjoy....! You can easily omit the pancetta for the vegetarian version. In that case, add an onion. By Lizet Kruyff, www.spinazieacademie.nl Leaf Broccoli with Almonds and Chili For four people: 1 kg leaf broccoli, broccoletto or cimedirape; 4 fresh cloves garlic; 1 Spanish chili, fresh or dried; 2 tablespoons flaked almonds; 4 tablespoons olive oil; salt and pepper to taste. Preparation: 1. Lightly toast the flaked almonds until golden in a non-stick pan, then transfer them to a bowl. 2. Peel the garlic cloves and slice them thinly. If using a fresh chili: halve it and remove the seeds with a teaspoon, then finely chop the rest. 3. Wash the broccoletto leaves and cut them into coarse strips. Include the stems and flowers. 4. Heat the oil in a wok and lightly sauté the garlic with the chili. If using a dried chili: crumble it over the pan with oil. Then add the broccoletto stems and a few minutes later the leaves. Stir well. Reduce the heat and keep stirring until the water has evaporated. 5. When the broccoletto is cooked: season with salt and pepper. Then sprinkle the flaked almonds over it. By Lizet Kruyff. www.spinazieacademie.nl

• All year round