How can I choose the best rapini?

Rapini is related to common broccoli, which falls under many different names. You can identify this vegetable according to its thin stems and small broccoli flowers. The best rapini is fresh, fresh and firm, with small stems, without browning or coloring and without visible flowers. Even very fresh rap rapini tends to be slightly bitter and must be cooked carefully. Older Rapini is still edible, but may not bring good results if used in recipes. This vegetable is known as the rape of broccoli, broccoli or broccoli. You can see that it is sold as Rappi, Fiarelli or Raab. The purple Chinese variety is known as Hon Tsai Tai . This plant looks a lot of kai-llan or Chinese broccoli and has a similar taste, but it is not the same vegetables. It has slender stems with large, torn leaves and relatively small clusters of tight floral buds. The stem, buds and leaves are light to bright green.

Fresh, solid Rabe produces the best taste and texture in food. The leaves should be fresh and green, without yellow, brown or dry spots. The best rapini has thin stems that bend a little, but keep their spring and don't look faded. Avoid bundles that have dark or faded areas as well as samples with fully or partially open flowers. Yellow flowers of this vegetable can be attractive, but the plant can be even more bitter. In general, flowers contain more Rapini's bitter compounds, so you should choose bundles that have relatively few buds for a finer taste.

Broccoli Rabe is doing well as it cooks slightly with other strongly food flavorings. It can be roasted or steamed with garlic or other Molesonings, but should never cook because it reduces its crunchy and increases bitterness. This vegetable always has a slightly bitter undertone whose strength differs from one bunch to another. Blanlanching before cooking for the last bowl can reduce hThe waist taste, as well as it can use strong sweet, salty or sour flavors. Some chefs peel the stems to improve texture and taste.

slightly called samples are still edible, but require special cooking. You can store Rabe broccoli in the refrigerator for several days without any problems, but after longer periods may lose freshness. Remove all soft or colored areas and then a blanch blank rab before further cooking. Cook or bake this vegetable quickly and add it to steamed, soups or saucepan containing strong tastes such as spicy sausage or lemon juice. If the broccoli texture is very bad, you can clean it for use in soup or decrease.