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.
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