Wholemeal Spelt Udon with Cime di Rapa

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.

Preparation time Prep: 10 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 1 packet spelt udon noodles
Cime di rapa sauce
  • 1 bunch cime di rapa, thinly sliced
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • Pinch salt
  • 50ml vegetable stock
  • 2 fresh kumquats, halved lengthwise
  • 5g of black truffle, thinly shaved
  • Thyme flower
  • Rocket flower
  • Salvia
  • Wood sorrel
Recipe: Romu Oudeyer


  • 1Cook noodles in salted boiling water following packet instructions until tender.
  • 2Heat the olive oil in a saucepan, add the crushed garlic and cime di rapa, and cook for 1 minute.
  • 3Add the stock and reduce for 1–3 minutes.
  • 4Remove the garlic clove then use an electric blender to purée your cime di rapa cream until smooth.
  • 5Place 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.
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