Rapini
This dark, leafy green, also known as broccoli rabe, is a popular side dish in Italy. The nutritious veggie has a slightly bitter taste and is packed with vitamins, iron, magnesium, potassium and zinc. Classic Italian preparation includes grilling or sautéing with extra virgin olive oil, garlic and, sometimes, chili flakes, but rapini is also commonly used in pasta, risotto, calzones and even on pizza. Its distinctly fresh, grassy flavour makes for a stand-out ingredient in blended soups. Try it with a combination of roasted cauliflower, chicken stock, garlic, onion, lemon juice and fresh herbs.
Pecorino
Parmigiano might be more popular, but Pecorino is an equally versatile and delicious Italian cheese. Made from sheep’s milk, it has four main varieties. Pecorino Romano, which is produced mostly on the island of Sardinia, is the most common outside of Italy. Depending on its age, pecorino texture ranges from crumbly to creamy, with buttery, nutty and milky flavours. Black peppercorns, chili flakes, walnuts or small pieces of truffle are sometimes added to Southern Italian varieties. Pecorino is generally less expensive than parmesan cheese, though the two shouldn’t be considered interchangeable. Pecorino, while still versatile, has a much sharper flavour. Top pasta and risotto dishes with shavings or mix finely grated cheese into salad dressing. Pecorino’s big flavour is ideal for making impressive dishes with a few simple ingredients.
Truffle Oil
Truffle oil is usually made from quality olive or grapeseed oil, which has been infused with white or black truffle. This earthy-tasting elixir imparts a bold, mushroom-like flavour to dishes and is becoming more common on menus at Italian restaurants as well as many others. It’s easy to use in a vinaigrette salad dressing, by simply combining a small amount with olive oil, vinegar and fresh lemon juice. The most important thing to remember with truffle oil is it is best for finishing dishes, rather than cooking where heat exposure will compromise its flavour. Drizzle truffle oil over pasta, risotto or pizza crust. Beef carpacio, filet mignon, duck breast and lamb all work particularly well with this specialty oil. Truffle fries are trendy on menus, and preparing them is a cinch. Cook fries as usual, toss with truffle oil, salt and voilà!
Cipollini
These small onions have a delicately sweet flavour. They are traditionally served whole in Italian sweet-and-sour sauce made with butter, tomato paste, balsamic vinegar, chicken stock and roasted pine nuts. Prepared this way, cipollini are a soft, tangy delight, but the mini orbs are versatile and delicious in countless dishes. Marinate or pickle them for a savoury snack or side dish or roast them whole along with other vegetables, such as brussels sprouts. Caramelizing cipollini brings out their best full flavour. They come in white, yellow and red varieties and can be tricky to peel. Blanch onions for one minute and let cool to help remove the dry skin more easily.
