Recipe | Cime di rapa, gnocchetti sardi, broccoli, pickled chilli
This month, we’re sharing the recipe of a standout dish on the current menu: Cime di Rapa, Gnocchetti Sardi, Broccoli, Pickled Chilli. This recipe beautifully combines indulgence with freshness, offering a comforting plate that balances the lightness of gently cooked greens with a subtle kick from pickled chilli, creating a vibrant experience.
Although the ingredients are simple, this dish truly showcases the art of layering flavors and textures. The recipe involves a few steps, but we promise it’s worth the effort. It’s ideal for cozy evenings or for impressing your dinner guests!
Get the full recipe here and share your creations with us @Bancone.pasta
Cime di rapa, gnocchetti sardi, broccoli, pickled chilli
Ingredients (serves 6)
Pickled Red Chilli
250g Sliced red chilli
200g White wine vinegar
300g Water
80g Caster sugar
10g Salt
(This is enough for you to have a stash leftover for future garnish)
For the Vegan Beurre Blanc
300g Flora Plant Butter
Vinegar
4g salt
Crispy Broccoli
250g Broccoli stem
50g Rapessed oil
5g Salt
FOR THE FINAL DISH
300 g Vegan beurre blanc
30 g Pickled chilli
240g Broccoli (Blitzed)
12g Crispy broccoli
480g Cime di rapa
720g Gnocchetti sardi or an alternative *
6g Maldon salt
METHOD
Pickled Red Chilli
If you can, make this element as far in advance as possible. The longer it sits the bolder the flavour. Aim for at least 24hours ahead of time. You can store this in a jar and add to other recipes over time.
Combine the vinegar, water, sugar, salt and bring to the boil.
Add the sliced red chilies.
Leave it out at room temperature.
Crispy Brocolli
1. Use a knife to shave the florets off the top of the broccoli keeping it as small as possible simialar to a cous cous texture and keep it to one side for later. Reserve all the stems for the next step.
2. Use a mandolin to thinly slice the stems then julienne into matchstick shape/size
4. Fry at 140°C until golden brown
5. Once fried put onto a dry paper towel to drain the excess
6. Season with fine salt last to draw out the moisture and keep them crispy until ready to use.
The Vegan Beurre Blanc
Add the vinegar to the pan at low temperature and add diced butter gradually 50g at a time.
Stir continuously on a low heat. When each round of butter is nearly melted continue the process until you’ve used all the butter. Make sure to not over heat or allow it to boil as the mixture will seperate.
Once all the butter has melted, take it off the heat and add the salt.
Keep at room temperature until ready to use.
THE FINAL DISH
*If you can’t get hold of Gnocchetti sardi, any other small shaped pasta that has a well in it/ space to hold the sauce will work well such as casarecce or a shell.
Boil the fresh Gnocchetti Sardi for 2 minutes or if using an alternative follow the suggested timing on the packet.
Julienne the stems of the cime di rapa, until you get to the leafy part
Cut the leaves in to bite sizes pieces
In a pan put the vegan beurre blanc, cime di rapa, blitzed broccoli and a ladel of pasta water, bring up to the boil
Add the pasta once cooked
Bring together until a nice emulsion is made with the butter and water. If you notice the sauce is separating, reduce the temperature and add small amounts of pasta water. An emulsion will split if the fat content is too high. Adding pasta water will dilute the fat content and allow the emulsion to come together.
Serve it in the plate with a ring to keep a nice shape in the plate
Finish with the crispy broccoli, pickled chilli, and Maldon salt
This recipe pairs well with wines like Arneis Langhe, San Vincenzo Anselmi & Langhe Dolcetto
If you enjoyed cooking this don’t forget to share your creation and tag us on instagram @bancone.pasta
OR
If you enjoyed reading this recipe but don’t want to cook at home you can find our Cime di rapa, gnocchetti sardi, broccoli, pickled chilli on the menu at all Bancone restaurants.
