Recipe for two people: 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 your choice, olive oil, water. Cook the pasta according to package instructions, drain, drizzle with some 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 clinging water. Stir well until the green leaves wilt a little. Add a splash of white wine and bring to a simmer. Then toss in the pasta. Grind pepper over it. Serve on a plate, sprinkle cheese over it. Enjoy...! You can also 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 a chili pepper. Serves four: 1 kilo leaf broccoli, broccoletto or cimedirape; 4 fresh cloves of garlic; 1 Spanish chili pepper, fresh or dried; 2 tablespoons slivered almonds; 4 tablespoons olive oil; salt and pepper to taste. Preparation: 1. Lightly brown the slivered almonds in a non-stick frying pan, store them in a small bowl. 2. Peel the garlic cloves and slice them thinly. If using a fresh chili pepper: halve it and remove the seeds with a teaspoon, finely chop the rest. 3. Wash the broccoletto leaves and cut them into coarse strips. Cut the stems and flowers along with them. 4. Heat the oil in a wok and lightly brown the garlic with the chili pepper. If using a dried chili pepper: 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 slivered almonds over it. By Lizet Kruyff. www.spinazieacademie.nl
