heard on the wire

Farfalle with cime di rapa

Farfalla with mozarella and cime di rapa

I love simple pasta dishes like this, comprising two or three handfuls of pasta, a ball of mozarella and a bunch of green leaves, be they kale, cabbage or, in this case, cime di rapa.

Put the pasta on to cook. Gently fry a sliced (or, if you prefer, chopped) onion in olive oil until it starts to soften. Add chopped garlic and the rinsed cima di rapa. Put a lid on the pan, turn the heat down and the leaves will cook in their own steam. When the pasta is done, add it to the vegetables with the mozarella, cut into cubes. Serve with parmesan and olive oil.

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2 Responses

  1. […] finally tired of root vegetables, which, with the occasional exception, are all that have been available from the farmers’ market in the past couple of months. So […]

  2. […] Recipe by Simon Aughton Recipe: smithsocksimon.net/2011/02/12/farfalle-with-cime-di-rapa/ […]

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