Rapini – or cima di rapa – is a signature ingredient of the southern Italian cuisin hitting its peak season in spring. Sightwise, rapini resembles turnip tops with small broccoli buds. Tastewise, it’s nutty and somewhat bitter. Dishwise, this veggie transforms beautifully into a grilled salad.
Fry two peeled and quartered red onions in olive oil. Clean 500 g rapini. Remove hard stems, finely chop the rest of the stems, coarsely chop the leaves and half the buds. Add to the onion quarters. Season with fleur de sel, black pepper, chili, three chopped garlic cloves, five chopped sun-dried tomatoes, 2 tbsp sun-dried tomato oil and 50 g roasted almond slivers.
Decorate with slivers of Parmesan cheese and serve as is, with sour dough bread or orecchiette.