How to Cook Spigarello[shareaholic app="share_buttons" id="27983777"]
Meet Spigarello (Spee-
Spigarello is native to southern Italy (specifically Naples) but its seeds have recently been imported to Southern California. Like many other designer Italian items in Los Angeles, it has become super trendy. Not to mention it’s kale-like heritage and super-food
So, what is Spigarello?
Believe it or not,
So, where does Spigarello fit in? Well, I guess the great-uncle? The ‘parent’ of Broccoli Rabe, Spigarello is formally called Cima di Rapa, which translates to “turnip top” but is also loosely translated to broccoli rabe.
But, how does Spigarello taste?
How to Cook Spigarello
Being a tender leafy green, you can cook spigarello in any way you would use a black or tuscan kale or a chard. While it can be eaten raw, it comes to life after a quick steam, sautee, or massage of citrus.
Spigarello pairs well with the flavors of Southern Italy! Don’t know what those are? No problem. We love