Rapini

Rapini has a unique flavour that is a favourite in Italian and Chinese cooking.  The blossoms, leaves and stalks of the rapini are all edible, and feature identical taste levels. Rapini is similar to, but much bitterer than Chinese broccoli.  Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. The flavour of rapini has been described as nutty, bitter, pungent, and 'an acquired taste'.

Storage
» Store in the coldest area of the walk-in cooler. Kitchen heat will cause yellowing, wilting and moisture release almost immediately.
» Store in the original container and in the original sealed plastic bag to protect.
» Do not stack heavy objects on top of cases or allow crushing.
» Keep exposed product away from drafts from the cooler fan. Rapini is highly susceptible to dehydration damage.
» Rapini is extremely susceptible to ethylene damage. Store unprotected product away from ethylene producing fruits where possible. Ethylene damage will appear as yellowing.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Spinach has an expected shelf life of 4-5 days.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Clean and sanitize sink.
» Rapini needs to be thoroughly rinsed before use.
» Store prepared product in the refridgerator.