I am delighted to see broccoli di rape in the supermarket almost year-round and of excellent quality: fresh, bright-green stems and leaves, with tight heads of pale-green florets (don't buy any with yellowed, open flowers). I hope you are familiar with this versatile vegetable — related to both turnips and broccoli — and love its unique bitter-almond taste as much as I do. This warm salad is a particularly easy way to prepare broccoli di rape, and its mild flavor and comforting texture will please even those family members who are wary of new vegetables!
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes, and cut into 1-inch cubes. Put the cubes in a pot with cold water to cover by several inches, and heat to a boil. Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more.
Step 2
Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander. Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl. Drizzle the olive oil all over the pieces, and toss gently. Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home). Toss, taste, and adjust the seasoning.
Step 3
Serve on a big warm platter, or put portions on warm salad plates.
