Pasta Rapini, thanks Farmers Market!

Aside from the general pleasure of visiting the farmers market, this past weekend there was an added bonus of discovering a new food item..

rapini.

Rapini (commonly marketed in the United States as broccoli raab or broccoli rabe /rɑːb/) is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Italian, Galician, and Portuguese cuisines. Within the Italian tradition, the plant is associated especially with southern Italian cuisines such as those of Ciociaria, Rome, Naples, Campania, and Apulia.

So I happened to be taking pictures of the vendors display when I happened to overhear him telling a couple of ladies about rapini.

"Its like broccoli, you cook everything," he said. As I put my camera down and stepped forward I said, "I couldn't help but overhear you talking about this.. you say its like broccoli?" "Yes," he said. "You can add a little olive oil, salt and pepper, anchovies and prosciutto, sautè everything, and serve it up over pasta." "Oh that sounds delicious, I'll take a bunch, thanks!"

Sans anchovies (which were replaced with goat cheese and garlic) Pasta Rapini was born.

You'll need:

Rapini. If purchased in a bunch, half of the bunch will do it.

Prosciutto. Eight slices will do.

Black Pepper. Two tsp.

Conchiglie Pasta. Two cups.

Goat Cheese. 1/2 Cup.

Garlic. Two cloves.

EVOO. 1/2 Cup.

Chives. Two tsp (and flowers.)

On low setting, warm four tsp EVOO in skillet. Add rapini, salt, pepper and garlic. Cover and cook on low for 15 to 20 minutes. While cooking rapini, cook pasta in separate pot until tender, drain. After twenty minutes of rapini cooking, add cloves. Cover and cook another 5 to 10 minutes.

Add cooked pasta to plate, topping pasta with rapini blend. Add remaining EVOO and goat cheese to pasta dish..