Harvest and cook the broccoli rabe
Harvest and prepare
January 26, 2010
 My partner loves the broccoli rabe, and every year we bought them and prepare a traditional Italian pasta dish, Orecchiette con Cime di Rapa. He asked me to grow some broccoli rabe, and so I sowed them last autumn.
The plants were almost ready to be harvested... when suddenly aphids killed them. One day they were green and healthy, the next yellow and dead. Unbelievable.
 I had sowed also a test plant in a pot, and it survived.
It was too small to prepare the pasta seasoning, but I cooked it anyway, and served it on a bruschetta (with a millet and marjoram bread).
They were so tasty that I cursed the aphids for hours!
 Broccoli rabe bruschetta
Fry some minced garlic, anchovie fillets and a pinch of chili with some olive oil. Add the turnip tops and cook until tender.
Serve on dark bread slices.
 See also:
Broccoli rabe flower
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
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