Sausage with Broccoli Rabe (Rapini)admin
Broccoli rabe called Rapini in Italian is a type of turnip originating from the Mediterranean. It is a deep green vegetable that looks similar to broccolini although its florets are smaller. Rapini is usually served as a side-dish. This recipe is delicious as is with a slice of toasted bread. It also makes a great sandwich, or you can serve it over orecchiette pasta. Both much loved Italian dishes, and a divine combination! Chef Alba
Sausage with Broccoli Rabe (Rapini)
- 2 pounds fresh broccoli rabe clean and trimmed
- 4 italian sausages mild, hot or mixed
- 2-3 cloves of garlic thinly sliced
- 1 small chili pepper thinly sliced (optional)
- 1 to taste Secolari Roasted Garlic Sea Salt
- 1 to taste black pepper
- 2-3 tbsps Secolari Koroneiki Extra Virgin Olive Oil or Garlic, Rosemary or Basil olive oil
- Cut broccoli rabe into 3-inch-long pieces. Cook in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, about 5-6 minutes. Drain and squeeze out excess water from handfuls of broccoli rabe.
- While the rabe are cooking, place a skillet on the stove and add the sausages. Brown the sausages for about 15 minutes together with a ladleful of hot cooking water. Turn the sausages occasionally until brown. When ready, set aside. Note: the sausage can be cut in pieces or whole. The sausage should be completely cooked.
- Wipe the pan clean. Add the olive oil, garlic, and chili in the cold skillet. Sauté for a few minutes, stirring with a wooden spoon. Add the cooked and drained broccoli rape; sauté the ingredients about 5 minutes. Season with salt and pepper. Add the sausage, mix with a wooden fork so that the flavors blend together. Taste for seasoning and adjust as needed.
- Note: Broccoli rabe can be cooked 1 day ahead and chilled.