Cime di rapa, also known as broccoli rabe in the northern hemisphere, is a leafy, big-tasting plant with strong mustard and turnip-y notes. The stems can be stringy, but when peeled and cooked at a low heat, they wilt into the most delicious addition to any pizza or pasta.
This recipe is our solution to capturing the sharpness and brightness of tomatoes in a way that could be pre-made and plated straight from the fridge. One of my finer moments
Tender spring peas and tender spring lamb cooked directly over hot coals. Fat – rendered out by the slow heat – drips onto the fire, scorching the meat and amping up that beautiful caramelised crust.
