These vegetables are a typical variety of our region, Salento. It is very difficult to translate “cime di rapa” into English, maybe it can be “turnip tops” or “friarielli. These greens make part of our rural identity and are very appreciated among all our typical dishes. They are cultivated starting from October and are picked, in different steps, from December to March. The time of picking depends on the variety of the plant and on the technique used. The tender tops are cut by hand from plants as they keep on growing: different cutting phases are applied on the same plant. Once picked, the tops are washed and cleaned from their hard parts, scalded, seasoned and put in extra virgin olive oil.
INGREDIENTS: Broccoli florets( 65%), extra virgin olive oil (30%), chili pepper, salt, cider vinegar, garlic, lemon juice.
For allergens see ingredients in bold.