Saturday, May 30, 2009

Spigarello, Spigariello

Today I've got my hands on a new (to me) leaf broccoli called variously Spigarello or Spigariello. Actually, it's not new: it's an heirloom from Italy, where it is called variously Cima di Rape Spigarello or Cavolo Broccolo Spigariello. To add to the confusion, I've seen two different types in seed catalogs, one with flat leaves like this variety and one with really curly leaf margins. Some look more like standard rapini/cima di rape/broccoli raab; this kind looks more like small broccoli leaves.

The flavor is very much broccoli with a touch of spice reminiscent of rapini on the finish. I'm happy to have it in my arsenal this weekend.

If you don't already know the answer to the question how am I going to prepare it, you should. With olive oil, garlic, salt, pepper, and a pinch of crushed red pepper flakes, of course.

1 comment:

  1. Olive oil, garlic, salt, pepper and a pinch of red pepper flakes, works every time!