Stewed Cime di Rapa: the Apulian Recipe

Stewed cime di rapa (turnip tops, also known as friarielli) are one of Puglia’s most beloved side dishes: they aren’t boiled in water but cooked in the pan, “smothered” with oil, garlic and chilli. The result is a tasty, fragrant vegetable that holds on to its flavour and goodness. (Want to get to know them better? Read the guide to cime di rapa.)

Ingredients (serves 4)

• 1 kg cime di rapa (turnip tops)
• 3 cloves of garlic
• 1 fresh chilli
• Extra virgin olive oil, as needed
• Salt, as needed
• 1 glass of water

Method

1. Trim the cime di rapa: discard the tougher stems and keep only the florets and tender leaves, then wash them well.
2. Prepare the soffritto: lightly crush the garlic cloves, leaving the skin on; deseed the chilli and cut it into small pieces.
3. In a large pan, sauté the garlic and chilli in a drizzle of extra virgin olive oil.
4. Add the cime di rapa, pour in a glass of water and a pinch of salt, then cover with the lid.
5. Leave to stew over medium-low heat for about 20-25 minutes, stirring now and then, until tender and full of flavour.
6. Serve hot with a drizzle of raw olive oil and slices of toasted Apulian bread.

Tips

For a bolder version, add a few olives or an anchovy fillet melted into the soffritto at the end of cooking. Stewed cime di rapa are also excellent for dressing orecchiette the next day.

The perfect pairing? A glass of Apulian white or a fresh rosé. Choose yours at Enoteca59 in Peschici — and take a look at the guide to the best Apulian wines.