Brassica rapa var. cymosa
The Broccoli Raab belongs to the family of Cruciferae. The seed is small, round and
dark brown coloured. Sprouts are ready in 6/7 days.
Broccoli Raab sprouts have anti-anaemic, anti-scorbutic, diuretic, depurative and
vermifugal properties, as well as a confirmed efficacy in strengthening our body's
defences against tumours. They have a high content of vitamins A, B, C, E, proteins
and minerals: Calcium, Iron, Phosphorus, Potassium, Sulphur.
Broccoli Raab sprouts have a white stem and light green leaves. Their taste is
slightly hot and they are therefore used to spice up salads, hors d 'oeuvres, meat
and fish courses, as well as to fill sandwiches and canapés.
One of the many recipes
Egg sandwich with broccoli raab sprouts
- 4 sandwich bread slices
- 2 fresh eggs
- 100 gr boiled french beans
- 50 gr broccoli raab sprouts
- 30 gr extra virgin olive oil
Put the oil into a pan and make an omelette with the eggs, French beans, salt and
broccoli sprouts. Spread the omelette on two slices of bread, cover with the
remaining ones. Divide the sandwiches diagonally with a knife and press with the
hand so that the omelette will properly stick to the bread.
Serve with extra pepper.