Broccoli Rabe in Extra Virgin Olive Oil from Masseria Mirogallo
Estate-Made Cime di Rapa in Olive Oil from Basilicata, Italy
Cime di rapa—also known as Italian turnip tops, or better known as broccoli rabe and rapini—is prized for its deep vegetal flavor and delicate bitterness. Masseria Mirogallo's broccoli rabe is estate-grown and harvested by hand. The broccoli rabe is blanched in a mixture of water, white wine and lemon juice and then packed in Italian extra virgin olive oil with chilies and a touch wine vinegar.
How to use
Keep a couple jars of Masseria Mirogallo's Broccoli Rabe in Extra Virgin Olive Oil in your larder for quick pantry-to-table dinners that are sure to satisfy. Layer into a panino with Prosciutto Cotto and Fontina Val d'Aosta cheese. Spoon over slices of grilled skirt steak seasoned with salt, black pepper and wild fennel pollen. Or use as a pizza topping paired with thin slices of lemon and mozzarella—and don't forget to garnish with crushed Cruschi peppers after the pizza comes out of the oven!
Masseria Mirogallo's cime di rapa is our favorite shortcut to making classic Orecchiette alla Pugliese (pasta with broccoli rabe and sausage). Here's how in three easy steps:
- Pulse two jars of the broccoli rabe, olive oil and all, in a food processor until coarsely chopped.
- In a large skillet over medium high heat, brown a couple sweet pork Italian sausages (casings removed) while the orecchiette pasta is cooking. When the sausage is browned, add 2 cloves of minced garlic and continue to sauté for another minute, then reduce the heat to low until the pasta is cooked.
- Drain the pasta, reserving a cup of the pasta water. Increase the heat under the sausage and garlic to high and add the pasta, the chopped broccoli rabe and a couple splashing of pasta water. Toss until the pasta is coated in the sauce.
About the producer
The Belfiore family farm, known as Masseria Mirogallo, sits on 70 acres of land in the southern Italian region of Basilicata. The family specializes in cultivating heirloom vegetables, from which they handcraft exceptional pantry preserves—bright tomato sauces, sun-dried tomatoes packed in extra virgin olive oil and hand-peeled artichoke hearts.
Everything Masseria Mirogallo puts in a jar—from vine-ripened tomatoes to sun-sweet peppers and artichokes—comes from their fields and is processed on-site, often mere minutes after being picked (which means you can open peak-season flavor with a simple twist of a lid).
Featured in these recipes
- Masseria Mirogallo
- 6.35 ounces (180 grams)