Broccolo di Rapa

The little shoots of turnip look like little spears with heads of flower which turn yellow when they open. The shoots should only be used, however, while they are still green. Broccolo di rapa are very popular in the south, where they are called friarielli. They can be blanched before any other cooking to moderate their very strong flavour. The most popular way of cooking turnip shoots is braising them in a tightly covered pan with olive oil, garlic and chilli until tender. These are wonderful served with polenta cake.