Recipe Wholemeal Spelt Udon with Cime di Rapa
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
Cime di rapa is (you guessed it) an Italian veg, also commonly known as broccoli rabe. Sautéed, salted, and blended, it makes a deliciously light and creamy sauce — a perfect match for the powerful, distinctive flavour of freshly grated truffle.
You will need
Serves 2
- 1 packet spelt udon noodles (or rice noodles for gluten-free option)
Cime di rapa sauce
- 1 bunch cime di rapa, thinly sliced
- 1 garlic clove, crushed
- 1 tablespoon olive oil
- Pinch salt
- 50ml vegetable stock
Garnish
- 2 fresh kumquats, halved lengthwise
- 5g of black truffle, thinly shaved
- Thyme flower
- Rocket flower
- Salvia
- Wood sorrel
Recipe: Romu Oudeyer
Directions
-
Step 1
Cook noodles in salted boiling water following packet instructions until tender.
-
Step 2
Heat the olive oil in a saucepan, add the crushed garlic and cime di rapa, and cook for 1 minute.
-
Step 3
Add the stock and reduce for 1–3 minutes.
-
Step 4
Remove the garlic clove then use an electric blender to purée your cime di rapa cream until smooth.
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Step 5
Place 2 tablespoons of cime di rapa cream in a shallow bowl, add a serving of udon, then grate some truffle on top and garnish with seasonal flowers and herbs to serve.
Recipe: Romu Oudeyer
