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Wholemeal Spelt Udon with Cime di Rapa Recipe

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Freshly Picked

Easy peasy

Comfort food

Lazy dinners

Main meals
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A plate of Wholemeal Spelt Udon topped with yellow cherry tomatoes, black truffles, cime di rapa, greens, flowers, and a green sauce.
Close-up of pasta topped with black truffle slices, yellow cherry tomatoes, fresh greens, edible flowers, and a vibrant green sauce.

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.

You will need

Serves 2

  • 1 packet spelt udon noodles (or rice noodles for gluten-free option)

Cime di rapa sauce

  • 1 bunch cime di rapa, thinly sliced
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • Pinch salt
  • 50ml vegetable stock

Garnish

  • 2 fresh kumquats, halved lengthwise
  • 5g of black truffle, thinly shaved
  • Thyme flower
  • Rocket flower
  • Salvia
  • Wood sorrel

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Directions

10 mins to prep

  1. Step 1

    Cook noodles in salted boiling water following packet instructions until tender.

  2. Step 2

    Heat the olive oil in a saucepan, add the crushed garlic and cime di rapa, and cook for 1 minute.

  3. Step 3

    Add the stock and reduce for 1–3 minutes.

  4. Step 4

    Remove the garlic clove then use an electric blender to purée your cime di rapa cream until smooth.

  5. Step 5

    Place 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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Recipe: Romu Oudeyer

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