Salsiccie con Cime di Rapa

Sausages With Broccoletti di Rape

It is in the south of Italy that the mildly bitter, peppery taste of broccoletti di rape, known there as cime di rapa, is most popular. Their earthy quality agrees so well with sausages. After browning the sausages, one uses their browning residues, along with olive oil and garlic, to finish cooking the already parboiled greens, a savory procedure. For the last few minutes of cooking, the sausages and the broccoletti di rape are then brought together.

Ingredients

  • 1 pound broccoletti di rape
  • Salt
  • 1 pound sweet breakfast sausages containing no herbs or spices except for salt and pepper
  • ¼ to ⅓ cup extra virgin olive oil (depending on how fatty the sausages are)
  • 2 teaspoons chopped garlic
  • Black pepper in a grinder

Method

  1. Wash the broccoletti di rape in several changes of cold water and peel away the green skin from the thick part of the stalks.
  2. Bring a pot of water to a boil, add 2 tablespoons of salt, and drop in the broccoletti di rape. Cook until tender but still quite firm, then drain and set aside.
  3. Choose a skillet or sauté pan large enough to accommodate both the sausages and, subsequently, the greens. Put in ¼ cup of water, the sausages, and turn on the heat to medium high. Prick the sausages in several places with a fork.
  4. When the water evaporates, allow the sausages to brown thoroughly on one side, then add another ¼ cup of water. When this evaporates, brown the sausages on the other side. Transfer the sausages to a dish, using a slotted spoon or spatula, leaving the dark browning residues in the pan.
  5. If the pan juices, including the melted fat from the sausages, amount to 1 tablespoon or less, put cup olive oil in the pan. If the fat and juices are more abundant, reduce the amount of olive oil to ¼ cup. Add the garlic and turn down the heat to medium.
  6. When the garlic becomes colored a pale gold, add the cooked broccoletti di rape. Cook them for 2 to 3 minutes, turning them several times to coat them thoroughly with the pan juices.
  7. Add the sausages and cook for 4 to 5 minutes, turning them over with the greens from time to time. Taste for salt and sprinkle with a grinding or two of pepper. Serve piping hot.

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