Sausage and Broccoli Rabe in Skillet. It is one of the most beloved dishes of Neapolitan cuisine throughout Italy. Prepare it following tradition and enjoy it as a main course, on pizza, or in a delicious sandwich.
In Rome, they call them broccoletti, in Puglia cime di rapa, in Tuscany rapini, but for the people of Campania, they are and will always be friarielli: winter greens that, thanks to their pleasantly bitter taste, perfectly match the sweetness and juiciness of the meat, particularly sausage.
In Naples and its surroundings, the combination of sausage and friarielli is a real must, offered both as a single dish and as a topping for pizza, savory pies, and flatbreads.
They are a very special vegetable with a barely developed inflorescence of turnip greens. They are one of the main ingredients of Neapolitan cuisine and appear in many dishes of Roman gastronomy, where they are called broccoletti.
Friarielli are a vegetable rich in properties with few calories and lots of fiber, cholesterol-free. Excellent source of minerals, particularly potassium, magnesium, iron, and phosphorus.
Particularly rich in calcium, they contain vitamins A and C. Highly recommended in the diet.
But here is how to prepare this simple and tasty dish for a dinner with a unique and special flavor.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
Sausage and Broccoli Rabe in Skillet
- 4 bunches broccoli rabe
- 4 sausages
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste dry white wine
- salt
- to taste chili pepper
Tools
- 2 Skillets
Steps
Sausage and Broccoli Rabe in Skillet
Start by cleaning the broccoli rabe:
Remove the yellowed and damaged leaves, cut the stem of the broccoli bunches by cutting the hardest and thickest part almost up to where the leaves begin.
Once this operation is completed, we move on to washing, which must be very thorough. Fill the sink with cold water and immerse our broccoletti, leaving them to soak for a few moments so that any dirt settles on the bottom.
We can facilitate this operation by shaking the vegetable with one hand.
At this point, drain with the help of a colander or a large bowl and start over, changing the water until it is completely clean.
Generally, it will be sufficient to repeat 3/4 times.
It will depend, however, on how dirty the vegetable is.
Let them drain in a colander.
Heat the oil well along with the garlic and chili pepper in a saucepan, add the broccoli rabe and cook over high heat, covering with the lid for a few minutes, until they are softened, and then without the lid for another 10 minutes, stirring them occasionally and seasoning with salt.
(Tip……. If you do not like the bitter taste of broccoli rabe, you can blanch them in boiling water for two minutes and then sauté them in a pan. In this way, they will be softer and lose some of the bitterness).
In another pan, start cooking the sausages for about ten minutes, adding a little water. Poke them with the fork, remove the excess water, and add a drizzle of extra virgin olive oil.
After a few minutes, deglaze with white wine and brown for another 10-15 minutes.
At the end of cooking, combine the sausages with the broccoli rabe and cook for a couple of minutes to blend the flavors well.
Sausage and broccoli rabe are ready to be enjoyed!
Tips
Following the same procedure for preparing the broccoli rabe illustrated above, you can prepare an unforgettable pasta dish: crumble the sausage and brown it in a pan, deglaze with white wine, and cook for about 10 minutes; add the broccoli rabe you have already prepared, drain the pasta al dente in the pan with a little cooking water, stirring until fully cooked.
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