Broccoli raab is a dark leafy green vegetable, the very tips of broccoletti, similar to turnip tops with long tender stems and tiny florets, related to both broccoli and the turnip family, and combining qualities of mustard greens and broccoli. It can be bitter but is good served cold with olive oil and lemon juice or sautéed with garlic and chillis and served with pasta such as orecchiette and cheese. It is also braised and steamed and served with typical Mediterranean foods. Broccoli raab appears in markets in Italy in November and can be found right through to April.
A variety of broccoli producing masses of leaves and tiny florets. The taste is similar to that of broccoli, but more more concentrated and without any of the acid undertone often found there. And the texture is completely different as it has more of a fleshy leaf which is not slippery like spinach. Its strong but not dominant flavour mixes well with other cooked greens, and it works well or in ravioli or calzone. Like kale and cabbage, it goes well with beans and is happy in minestra. Use the leaves and florets - the stems below the leaf are generally very woody, but might be used for stock. Cut finely the leaves and stems very finely, or strip larger leaves from their stems and use without chopping. This is particularly effective in soup or pasta dishes.
"Cauliflower all in the same pot." A dish from Sicily of cauliflower layered in olive oil with olives, caciocavallo cheese and anchovies with red wine, covered and cooked. In Palermo cauliflower is called broccolò.
Ricotta. A cheese made with cow's milk whey, the residue from the cheese-making processes of other cheeses, skimmed and drained. It should be a firm, soft, not solid, basin-shaped cheese. It is versatile and is used as a dessert cheese for making cheesecakes or served with sugar and fruit, or is used in ravioli or pastries. In North America this is made with added semi-skimmed milk rather than whey, which changes the consistency and texture considerably so that it is more like cottage cheese.
