| Fresh Food | Toronto, November 5, 2004 |
| Fresh Food | Toronto, November 5, 2004 |
| Gremolata Regulars | Fresh Food: Rapini |
 Pity the poor rapini. A quick trip through Gremolata’s library found nary a mention. Both the Oxford Companion and the Larousse fail to include it in their many entries. Even the queen of Italian food, Marcella Hazan refuses to evoke this wonderfully strong flavoured veggie in her seminal Essentials, proffering a few broccoli recipes instead.Well, Gremolata says nuts to broccoli. Why have hamburger when you can have steak? Toronto’s significant Italian community has helped make this city a rapini oasis. From the discount super stores to the high end boutiques, it’s hard to avoid the hearty brassica. Most seems to be supplied by the Californian outfit Andy Boy (see link below), although every once and a while Gremolata has seen organic varieties about, as well. One of rapini’s great traits is that it can be grown reliably all year, so it makes a great fresh winter vegetable. Like Spinach and it’s cousin Chard, it’s full of anti-oxidants and is linked to cancer and heart disease prevention. And, perhaps most importantly, it marries wonderfully with olive oil, garlic and parmesan. What more could you ask? Rapini Links: Andy Boy Farms / Broccoli Rabe News: http://andyboy.com/products/broc_rabe/index.html Babbo Restaurant (Mario Batali) Feature: Christine Cushing's Rapini with Orange Oil: Mark Peel's Garlic Soup with Rapini: |
Copyright © Gremolata Media Group Inc. 2004.
