- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 281.68 (Kcal)
- Carbohydrates 19.61 (g) of which sugars 0.79 (g)
- Proteins 14.57 (g)
- Fat 16.91 (g) of which saturated 6.07 (g)of which unsaturated 5.57 (g)
- Fibers 0.59 (g)
- Sodium 544.82 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
About Broccolini
A little clarification, the rapini, often confused with broccoli or broccolini, are the inflorescences of a variety of Apulian turnip. In reality, they are harvested at incomplete maturity, the season is spring-summer, and in winter for late varieties. Rapini or broccolini are very appreciated especially with pasta, but also sautéed in a pan or boiled and seasoned with oil and lemon are excellent.
A little clarification, the rapini, often confused with broccoli or broccolini, are the inflorescences of a variety of Apulian turnip. In reality, they are harvested at incomplete maturity, the season is spring-summer, and in winter for late varieties. Rapini or broccolini are very appreciated especially with pasta, but also sautéed in a pan or boiled and seasoned with oil and lemon are excellent.
