View source for Biology:Rapini

{{Short description|Species of plant}}
{{Infobox cultivar
| name = Rapini
| image = Rapini.jpg
| species = ''[[Biology:Brassica rapa|Brassica rapa]]''
| group = Ruvo group
}}
{{nutritionalvalue | name=Broccoli raab, raw
| water = 92.55 g
| kJ = 92
| protein = 3.17 g
| fat = 0.49 g
| carbs = 2.85 g
| fiber = 2.7 g
| sugars = 0.38 g
| calcium_mg = 108
| iron_mg = 2.14
| magnesium_mg = 22
| phosphorus_mg = 73
| potassium_mg = 196
| sodium_mg = 33
| zinc_mg = 0.77
| manganese_mg = 0.395
| vitC_mg = 20.2
| thiamin_mg = 0.162
| riboflavin_mg = 0.129
| niacin_mg = 1.221
| pantothenic_mg = 0.322
| vitB6_mg = 0.171
| folate_ug = 83
| vitA_ug = 131
| betacarotene_ug = 1573
| lutein_ug = 1121
| vitE_mg = 1.62
| vitK_ug = 224
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103084/nutrients Link to USDA Database entry]
}}

'''Rapini''' or '''broccoli rabe''' ({{IPAc-en|r|ɑː|b}}) is a green [[Biology:Cruciferous vegetables|cruciferous vegetable]], with the leaves, buds, and stems all being edible; the buds somewhat resemble [[Biology:Broccoli|broccoli]], but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.

== Classification ==
Native to Europe, the plant is a member of the tribe Brassiceae of the [[Biology:Brassicaceae|Brassicaceae (mustard family)]].<ref name="ncsu">{{cite web|url=https://plants.ces.ncsu.edu/plants/brassica-rapa-ruvo-group/|title=''Brassica rapa'' (Ruvo Group)|publisher=North Carolina State University, Cooperative Extension|date=2021|accessdate=30 January 2021}}</ref> Rapini is classified scientifically as ''Brassica rapa'' var. ''ruvo'',<ref name=ncsu/> or ''Brassica rapa'' subsp. ''sylvestris'' var. ''esculenta''.<ref>{{cite journal |last1=Barbieri|first1=G. |date= 2008|title=Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort |journal=Food Chemistry |volume=107 |issue=4 |pages=1687–1691 |doi=10.1016/j.foodchem.2007.09.054 |access-date=2023-02-20|url=https://www.sciencedirect.com/science/article/abs/pii/S0308814607009715}}</ref><ref>{{cite journal |last1=Conversa |first1=G.|date=2016 |title=Bio-physical, physiological, and nutritional aspects of ready-to-use cima di rapa (Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.) as affected by conventional and organic growing systems and storage time |journal=Scientia Horticulturae |volume=213 |issue=14 |pages=76–86 |doi=10.1016/j.scienta.2016.10.021 |access-date=2023-02-20|url=https://www.sciencedirect.com/science/article/abs/pii/S0304423816305234}}</ref><ref>{{cite web |date=2019 |title=Erbaio fotografico |url=http://dipsa.unibo.it/Erbario%20fotografico/list.php?op=B |accessdate= |publisher=Università di Bologna - Dipartimento di scienze e tecnologie agro-alimentari}}</ref> It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.<ref name=ncsu/> [[Biology:Turnip|Turnip]] and [[Biology:Bok choy|bok choy]] are different varieties (or subspecies) of this species.

== Description ==

Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of [[Biology:Broccoli|broccoli]]. Small, edible yellow flowers may be blooming among the buds.<ref name="UCANR">{{Cite web|url=http://sonomamg.ucanr.edu/Food_Gardening/Feature_Vegetables/Rapini_Broccoli_Raab/|title=Rapini/Broccoli Raab|publisher=UC Master Gardener Program of Sonoma County, University of California Agriculture and Natural Resources|website=sonomamg.ucanr.edu|language=en-US|access-date=2018-06-17}}</ref> Rapini is a source of [[Chemistry:Vitamin|vitamins]] [[Chemistry:Vitamin A|A]], [[Biology:Vitamin C|C]], and [[Chemistry:Vitamin K|K]], as well as [[Biology:Potassium in biology|potassium]], [[Biology:Calcium in biology|calcium]], and [[Chemistry:Human iron metabolism|iron]].<ref>[http://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=11096&t=&h=&s=40.30&e=&r= Broccoli Raab Nutrition Facts]</ref>

== Culinary use ==
[[File:Lacón con Grelos (Cuenca).jpg|thumb|left|''Lacón con grelos'', a typical Galician dish: pork shoulder ham with rapini, along with steamed potatoes and a sausage]]
The flavor of rapini has been described as nutty, bitter, and pungent,<ref name="UCANR"/> as well as [[Biology:Almond|almond]]-flavored.<ref name="Bastianich">Lidia Matticchio Bastianich & Tanya Bastianich Manuali, ''Lidia's Italy in America'' (Knopf, 2011), p. 127.</ref> Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances.<ref>{{Cite book|title=Vegetables from amaranth to zucchini : the essential reference : 500 recipes and 275 photographs|last=Elizabeth.|first=Schneider|date=2001|publisher=Morrow|isbn=978-0688152604|edition= 1st|location=New York|oclc=46394048}}</ref>

Rapini is widely used in the cuisine of Rome as well as Southern Italy,<ref name="Bastianich"/> particularly in the regions of Sicily,<ref name="Schiavelli">Vincent Schiavelli, ''Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather'' (Citadel Press, rev. ed., 2001), p. 40.</ref> Calabria,<ref name="Costantino">Rosetta Costantino with Janet Fletcher, ''My Calabria: Rustic Family Cooking from Italy's Undiscovered South'' (W.W. Norton, 2010), p. 217.</ref> Campania,<ref name="Hazan"/> Apulia,<ref name="Hazan">Marcella Hazan & Victor Hazan, ''Ingredienti: Marcella's Guide to the Market'' (Scribner, 2016), p. 89.</ref><ref name="Rago">Rossella Rago, [https://explorepartsunknown.com/southern-italy/recipe-orecchiette-con-cime-di-rapa/ Recipe: Orecchiette con Cime di Rapa], ''Explore Parts Unknown'' (November 22, 2017).</ref> In [[Social:Italian language|Italian]], rapini is called ''cime di rapa'' or ''broccoletti di rapa'';<ref name="Hazan"/> in Naples, the green is often called ''friarielli''.<ref>Marlena Spieler, ''A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking'' (Rowman & Littlefield, 2018), p. 67.</ref> Within Portuguese cuisine, ''grelos de nabo'' are similar in taste and texture to broccoli rabe.<ref>David Leite, ''The New Portuguese Table: Exciting Flavors from Europe's Western Coast'' (Clarkson Potter, 2009).</ref> Rapini is also popular in the Galicia region of northwestern Spain; a rapini festival (''Feira do grelo'') is held in the Galician town of As Pontes every February.<ref>Ashifa Kassam, [https://www.theguardian.com/world/2015/nov/03/google-translate-error-as-pontes-spain-clitoris-food-festival-grelo-galicia Google Translate error sees Spanish town advertise clitoris festival], ''The Guardian'' (November 3, 2015).</ref>

Rapini may be sautéed<ref name="Hazan"/><ref>Domenica Marchetti, ''The Glorious Vegetables of Italy'' (Chronicle Books, 2013), p. 17.</ref> or braised with [[Biology:Olive oil|olive oil]] and [[Biology:Garlic|garlic]],<ref name="Bastianich"/> and sometimes chili pepper and [[Biology:Anchovy|anchovy]].<ref name="Hazan"/><ref name="Rago"/> It may be used as an ingredient in soup,<ref name="Bastianich"/> served with orecchiette,<ref name="Bastianich"/><ref name="Rago"/> other pasta,<ref name="Schiavelli"/> or pan-fried sausage.<ref name="Costantino"/> Rapini is sometimes (but not always) blanched before being cooked further.<ref name="Hazan"/>

In the United States, rapini is popular in Italian American kitchens; the D'Arrigo Brothers popularized the ingredient in the United States and gave it the name ''broccoli rabe''.<ref name="Bastianich"/> Broccoli rabe is a component of some hoagies and submarine sandwiches; in Philadelphia, a popular sandwich is Italian-style roast pork with locally-made sharp provolone cheese, broccoli rabe, and peppers.<ref>''Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes'' (America's Test Kitchen, 2019), p. 56.</ref> Rapini can also be a component of pasta dishes, especially when accompanied by Italian sausage.<ref>{{Cite news|url=https://familystylefood.com/rigatoni-pasta-sausage-fennel-broccoli-rabe-recipe/|title=Broccoli Rabe Pasta with Italian Sausage and Fennel|date=2017-10-29|work=Familystyle Food|access-date=2018-09-10|language=en-US}}</ref>

== See also ==
* Gai lan
* [[Biology:Chinese cabbage|Chinese cabbage]]
* [[Biology:Collard (plant)|Collard greens]]
* [[Biology:Brassica juncea|Mustard greens]]
* [[Biology:Rutabaga|Rutabaga]]
* [[Biology:Turnip|Turnip]]
* [[Biology:Brassica rapa|Brassica rapa]]

==References==
{{Reflist}}

==Further reading==
* {{cite journal  |vauthors=Wang X, Wang H, Wang J, etal |title=The genome of the mesopolyploid crop species Brassica rapa |journal=Nature Genetics |volume=43 |issue=10 |pages=1035–9 | date=October 2011 |pmid=21873998 |doi=10.1038/ng.919|s2cid=205358099 |url=https://nrc-publications.canada.ca/eng/view/accepted/?id=8fdc0510-af47-4bba-bdf8-7c81bd2b18ec }}
* {{cite journal  |vauthors=Osborn TC, Kole C, Parkin IA, etal |title=Comparison of flowering time genes in Brassica rapa, B. napus and Arabidopsis thaliana |journal=Genetics |volume=146 |issue=3 |pages=1123–9 | date=July 1997 |pmid=9215913 |pmc=1208040 |url=http://www.genetics.org/cgi/pmidlookup?view=long&pmid=9215913}}
* {{cite journal |vauthors=Suwabe K, Iketani H, Nunome T, Kage T, Hirai M |title=Isolation and characterization of microsatellites in Brassica rapa L |journal=Theoretical and Applied Genetics |volume=104 |issue=6–7 |pages=1092–1098 | date=May 2002 |pmid=12582617 |doi=10.1007/s00122-002-0875-7|s2cid=33184043 }}
* {{cite journal |vauthors=Cefola M, Amodio ML, Cornacchia R, Rinaldi R, Vanadia S, Colelli G |title=Effect of atmosphere composition on the quality of ready-to-use broccoli raab (Brassica rapa L.) |journal=Journal of the Science of Food and Agriculture |volume=90 |issue=5 |pages=789–97 | date=April 2010 |pmid=20355114 |doi=10.1002/jsfa.3885}}
* {{cite journal |vauthors=Mun JH, Yu HJ, Shin JY, Oh M, Hwang HJ, Chung H |title=Auxin response factor gene family in Brassica rapa: genomic organization, divergence, expression, and evolution |journal=Molecular Genetics and Genomics |volume=287 |issue=10 |pages=765–84 | date=October 2012 |pmid=22915303 |pmc=3459075 |doi=10.1007/s00438-012-0718-4}}

== External links ==

{{Taxonbar|from=Q702282}}

[[Category:Brassica]]

{{Sourceattribution|Rapini}}