Cima Di Rappa with Parmesan Cheese

Remove the tender leaves and young roses of the Cima di rapa and rinse. Peel and finely chop the shallots and garlic clove.

In a medium frying pan, heat the olive oil. Sauté the shallots in it. Add the Cima di rapa and sauté briefly. Add the soup. Cover the pan with a lid and cook the vegetables for ten minutes until al dente. As the last step of the cooking time, season with salt and freshly ground pepper to taste.

Slice the Parmesan cheese into shavings. Before serving, sprinkle over the vegetables form and to taste all together with a tiny bit of olive oil.

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