Sausage and Broccoli Rabe
Ingredients
- 4 pcChipolata sausage (whole)
- 500 gBroccoli (in florets)
- 2 pcGarlic (sliced)
- 1 pcHot chili pepper (chopped)
- 3 tbspExtra virgin olive oil
- 50 mlDry white wine
- 1 pinchGray sea salt
- 800 gFriarielli (broccoli rabe) (washed and trimmed)
- 4 pcFennel Salsiccia (whole)
Method
Golden browned sausages paired with tender sautéed greens. Garlic and chili provide a warmth that perfectly cuts through the richness of the meat.
- 1
Plunge the broccoli and friarielli into boiling salted water for 3 minutes. They should remain firm to the bite, just enough to lose their toughness.
- 2
In a hot pan with a drizzle of oil, brown the chipolatas and fennel sausages. The skin should be well browned and crispy.
- 3
Add the minced garlic and chili to the cooking oil. As soon as the garlic turns golden and the aroma is fragrant, add the drained broccoli and friarielli.
- 4
Pour in the white wine. Let it reduce over high heat until the liquid coats the ingredients. The sauce should be short and glossy.
Frequently asked questions
How do you get this dish right?
- Do not prick the sausages to keep all the juices inside.
- The greens must absorb the sausage fat to be truly flavorful.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the gloss.
