Skillet of Sausages and Rapini Tuscan Style. My mother’s recipe that evokes the simplicity and goodness of ingredients from the land.
This is not just a recipe, it’s the memory of family lunches. In Tuscany we call them Rapini (also known elsewhere as friarielli or cime di rapa), but the secret to making them truly delicious lies in the small gestures learned in the kitchen as a child.
In this version, we prepared them with sausage, a pairing that is a true must. You will notice some light pieces at the bottom of the dish: they are not potatoes, but the tender white root of the rapino, which in this recipe is recovered and cooked because it is very sweet and crunchy.
The sausage brings saltiness and the fatty part that is “cleaned” by the slightly bitter and refreshing note of the rapini. It’s a combination that never tires the palate.
In one bite you get the softness of the meat, the tenderness of the leaves and that pleasant resistance of the white root (the “heart” of the rapino), which adds an almost crunchy note.
If accompanied by a slice of rustic Tuscan bread, it becomes a complete meal. The fibers of the rapini help digestion, making the dish lighter than you might think.
Don’t forget the cooking fond! That mix of extra virgin olive oil, the juices of the sausage, garlic, chili pepper and the water released by the rapini roots creates an irresistible little sauce.
The “scarpetta” here is not optional, it’s a moral obligation!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
Skillet of Sausages and Rapini Tuscan Style
- 8 sausages (about 8 pieces, roughly 2 per person)
- 2.6 lbs friarielli (rapini / broccoli rabe) (or cime di rapa or rapini, weight when raw)
- 2 cloves garlic
- chili peppers (according to the desired spiciness)
- to taste extra virgin olive oil
- salt
- Half glass dry white wine (for deglazing)
Tools
- Skillet
- Pot
Skillet of Sausages and Rapini Tuscan Style
How to handle rapini….
Since your rapini have that beautiful white root at the bottom, here’s how to treat them so they come out perfect as in the photos:
Cleaning: Do not cut off the root! Peel the outer tougher part of the stem with a vegetable peeler or a small knife until you reach the tender white part. Remove yellowed or damaged leaves, trim the stems of the rapini bunches by cutting away the tougher, thicker part almost up to where the leaves start.
If you are using friarielli or cime di rapa….
Remove yellowed or damaged leaves, trim the stems of the broccoli rabe bunches by cutting away the tougher, thicker part almost up to where the leaves start.
Once this operation is complete, move on to washing, which must be very thorough. Fill the sink with cold water and immerse the little broccolis, leaving them to soak for a while so any dirt can settle to the bottom.
You can help this operation by agitating the greens with one hand.
At this point drain them with the help of a colander or a large bowl and repeat from the start, changing the water until it is completely clean.
Generally it will be sufficient to repeat this 3-4 times.
It will, however, depend on how dirty the greens are.
Let them drain in a colander.Heat the oil well together with the garlic and chili in a pan, add the rapini and cook over high heat, covering with a lid for a few minutes until they have softened, then without the lid for another 10 minutes, stirring from time to time and adjusting the salt.
(Tip…… If you don’t like the bitter taste of rapini, you can blanch them in boiling water for two minutes and then plunge them into cold water to keep them bright emerald green, and then sauté them in the pan. In this way they will be softer and lose part of the bitterness).In another pan, start cooking the sausages for about ten minutes, adding a little water. Prick them with a fork, drain any excess water and add a drizzle of extra virgin olive oil.
After a few minutes deglaze with the white wine and brown for another 10-15 minutes.
At the end of cooking, combine the sausages with the rapini and cook for a couple of minutes so the flavors blend well.
The Skillet of Sausages and Rapini Tuscan Style is ready to be enjoyed!
Enjoy your meal.
Tips
“The secret for perfect Rapini? A quick blanch followed by a plunge in cold water: this keeps their vibrant color and ideal texture. Paired with Tuscan sausages and their very tender white hearts, they create a main course that is pure rustic poetry. Don’t just call them cime di rapa!
If you have leftovers (hard to believe, but it happens!), they’re even better the next day:
In a Sandwich: Warmed inside a crusty ciabatta or a savory focaccia, the flavors will meld even more.
Tossed with Pasta: You can chop everything and use it as a sauce for orecchiette or pici, adding just a sprinkle of pecorino.
If you want to keep it light but full of character, try sautéing the rapini only with anchovies in oil melted with garlic and oil, then add some fried bread croutons. It becomes a very aromatic side (or a light main course).
Curiosities
The “Crispiness” Trick
Since you blanch the rapini, make sure to drain them very well, almost squeezing them lightly, before placing them in the pan. If they come into contact with the sausage fat while still too wet, they will have a “boiled” effect. Instead, if dry, they will “fry” slightly in the oil and meat fat, making the white cubes irresistible.
Don’t discard the stems: once blanched and sautéed, they become as tender as butter but with a crunchy soul. They are the ones that soak up all the sausage juices!
If you want a gourmet touch, add part of the chili at the start of cooking in the oil and a fresh portion at the end, to give both heat and aroma.
Notes
Meat Alternatives
Pork ribs (Rosticciana): The sweetness of the rosticciana fat pairs divinely with the bitterness of the rapino.
Pancetta or Guanciale in cubes: For a faster, crunchier dish. Fry the guanciale until translucent and then add the blanched rapini.
Meatballs: You can cook small beef or mixed meatballs directly with the greens for a complete main course that’s also loved by children.
2. Seafood Options (Very elegant)
Cuttlefish or Squid: It may seem daring, but rapini with braised cuttlefish is a gourmet pairing. The “soft” of the cuttlefish and the “crunch” of the rapino’s white heart create a unique contrast.
Cod (salt cod): Desalted, floured and fried cod served on a bed of sautéed rapini is a peasant-tradition dish with a very rich flavor.
3. Vegetarian Options
Cheeses (Provola or Smoked Scamorza): If you don’t want meat, serve the hot rapini with slices of provola that melt on top—it’s heavenly.
Eggs in purgatory: You can create small wells among the rapini in the pan and crack eggs into them, covering with a lid until the whites set.
Cannellini or Chickpeas: For a protein-rich vegan dish. Cannellini beans create a natural cream that envelopes the rapini and their white roots.
Suggestions for other recipes
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