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
2-3tbspsSecolari Koroneiki Extra Virgin Olive Oilor Garlic, Rosemary or Basil olive oil
Instructions
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.