Roasted Cima di Rape & Potatoes in Spicy Oil
Cima di Rape, also known as Broccoli Rabe or rapini, is closely related to the turnip. It has deliciously bitter stems, leaves, and buds and is often sautéed, braised, and roasted in many Italian dishes.
My family all love this unique vegetable, and in fact, a family favorite pasta is Orecchiette With Cima di Rape. I also enjoy this bitter vegetable blanched and fried with garlic, olive oil, and chili flakes and served as a side dish with roasted or grilled meat.
This recipe shares my new favorite way to prepare broccoli rabe. It is roasted with diced potatoes, and the broccoli rabe and potatoes are first tossed in a spicy oil. The potatoes are golden brown and crisp on the outside and tender inside, while the roasted broccoli rabe is tender with lots of tasty, crispy bits.
The oil used to flavor this dish can be easily adjusted depending on just how spicy you like your food. My version used a combination of Calabrian chili pesto and dried red pepper flakes. I serve this dish with roasted sausages, similar to a dish I often enjoy when we are back in Umbria, Italy, at our farmhouse.
Buon Appetito!
Deborah Mele
Roasted Cima di Rape & Potatoes in Spicy Oil
Tender golden brown potatoes are tossed in spicy oil. and roasted along with broccoli rabe in this easy side dish.
Ingredients
- 1 Cup Olive Oil
- 12 Cloves Fresh Garlic, Smashed With A Knife
- 1/2 Teaspoon Dried Red Chili Flakes
- 1 Tablespoon Calabrian Chili Pesto
- Salt & Pepper To Taste
- 2 Bunches Broccoli Rabe, Washed
- 4 Russet Potatoes, Peeled & Cut Into 1 1/2-inch Dice
Instructions
- In a small pot, add the oil, garlic, chili flakes, and pesto and heat over medium heat.
- Season with salt and pepper, reduce heat to a simmer, and cook for 5 minutes.
- Set aside to cool, then strain the oil.
- Preheat oven to 450 degrees F. And live a large baking sheet with parchment paper.
- Chop the buds and leaves of the broccoli rabe.
- Peel tender stems and cut these stems into 2-inch lengths.
- Place the potatoes and broccoli rabe in a large bowl and pour half the oil over the vegetables and toss well. (Keep remaining oil for another purpose)
- Divide the vegetables over the prepared baking sheet, and roast for 7 minutes.
- Toss the vegetables, then reduce the heat to 400 degrees F.
- Continue to roast until the potatoes are golden and fork tender, about 40 minutes, turning the vegetables every 10 minutes.
- Taste, season, then serve warm and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 493Total Fat: 41gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 1mgSodium: 156mgCarbohydrates: 29gFiber: 5gSugar: 2gProtein: 5g
