Everyone knows the Naples origin, but few know that broccoli rabe is a widely-grown vegetable in Lazio which, combined with sausages, makes up a typical dish of the Lepini mountains.
I will never forget my elementary school friend Giorgio, who came to school with a sandwich stuffed with broccoli and sausage. The strong smell of garlic accompanied us all through the first hours of school, up to the magic bell that marked recess.
Sausage with broccoli rabe
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 2 lb. (1 kg) of Roman broccoli rabe
- 2 cloves of garlic
- 1 piece of fresh chili
- ½ glass of white wine
- Extra virgin olive oil to taste
- Salt to taste
- Instructions
- Wash the broccoli rabe well, clean them, remove the larger stems, and cut them into large pieces.
- Boil them for a few minutes in boiling salted water. Put them in ice water and squeeze them well.
- Take the sausages and pierce the casing with a fork.
- In a pan with oil, garlic, and chili, brown the sausages. Turn them occasionally for about fifteen minutes, then pour in the wine to finish cooking.
- Add the broccoli and leave to mix for about another five minutes.
- Salt before serving.
Tips to ensure the success of the dish:
- To clean the broccoli properly, I remove a large part of the stem and divide the inflorescences that are too large.
- The leafy vegetables must be passed in ice water to maintain the bright green color. This process fixes the chlorophyll. It’s a step that can be eliminated if you’re not interested in the aesthetics of the dish.
- If you want to cook the sausages faster, you can cut them in half. In this case, cooking will only take five minutes per side.
