Cime di rapa are the greens paired with orecchiette in Puglian cooking.
Orecchiette and strascinate are part of a wider Puglian repertoire built around cime di rapa.
The regional PAT atlas also records braised greens around Bari, sautéed greens in Salento and a preparation with salt cod in the Foggia area.
The edible top combines unopened flower clusters, young leaves and a small portion of stem. Growers cut these tender tops before the buds open. The main cluster is followed by smaller side clusters, allowing successive cuts from the same plant.
The Puglia PAT atlas covers cultivation throughout the region. Local populations may take their names from the growing area, crop cycle, likely harvest period or size of the flower cluster.
Italia.it’s Puglian recipe combines cime di rapa and orecchiette with garlic, chili, olive oil and anchovy fillets preserved in oil. Start with this combination, then adjust the seasoning to your taste.
Keep fresh greens in a clean refrigerator, and refrigerate any pre-cut or packaged greens. Before preparing them, wash them thoroughly under running water, without soap or detergent, then dry with a clean cloth or paper towel.
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