Cooking Instructions
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Step 1
Cut off and discard the tough stems of the
Cime di Rapa (700 g)
, then quarter the thick stems lengthwise. Cut the stems and leaves into about 5 cm lengths. Cut large rosettes in half. Wash in warm water.
Step 2
Place the cime di rapa in the perforated cooking tray and put into the cold cooking space. Steam.
Step 3
Steaming 100°C for 10 Mins
Step 4
Toast the
Pine Nuts (9 g)
. Season the cime di rapa with
Salt (to taste)
and
Pfeffer (to taste)
, drizzle with
Olive Oil (45 mL)
, and sprinkle over the pine nuts.
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