During my last night in Milan, rushed for time and other things to do, I quickly cooked this pasta dish with my brother. The cime di rapa , also called rapini, are from the brassica family and you can also find them in Chinese stores (although not as pungent as the Italian varieties). Sorry about the photo quality, I took the pics quickly with my iPhone, and it was dark... Anyway, we washed the rapini, then cut the hardest stalks and set them aside. The leaves, flowers and thin stalks went into the frying pan with olive oil and garlic, and a pinch of salt. I also added half a glass of white wine. At the same time we boiled the water for the pasta. We didn't have orecchiette, pity, so we used penne (but use orecchiette if you can!!!). When the water was boiling we added salt and the pasta, and halfway through cooking (check on the packet for pasta cooking time) we added the rapini stalks (the ones we had set apart). When the pasta was nearly ready I picked up the rapini stalk with a...