Salsiccie con Cime di Rapa

Name: Salsiccie con Cime di Rapa (Sausages With Broccoletti di Rape)
Cuisine: Italy
Ingredients: 1 pound broccoletti di rape; 1 pound sweet breakfast sausages containing no herbs or spices except for salt and pepper; 1 pound sweet breakfast sausages containing no herbs or spices except for salt and pepper; Salt; 1 pound sweet breakfast sausages containing no herbs or spices except for salt and pepper; 1 pound sweet breakfast sausages containing no herbs or spices except for salt and pepper; 1 pound sweet breakfast sausages containing no herbs or spices except for salt and pepper; 2 teaspoons chopped garlic; ¼ to ⅓ cup extra virgin olive oil (depending on how fatty the sausages are); 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.; Black pepper in a grinder; 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.

Sausages With Broccoletti di Rape

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

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

Europe
Italy
Main course
Spicy
Mediterranean

Ingredients

Method