Rapini with Tuscan sausage.
An easy-peasy recipe to prepare and especially very tasty… a delicious main course. Sausage and rapini are the perfect combination that will delight everyone, even the little ones.
In Lucca we call them rapini, but they are the same as those called ”Friarielli” in Naples and “Cime di rapa” in Apulia. The name changes but not the taste…they are definitely delicious.
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for rapini with Tuscan sausage
- 2.2 lbs Rapini
- 3 Tuscan Sausages
- to taste Extra virgin olive oil
- to taste Salt
- 3 Garlic cloves
Tools
- 1 Pot
- 1 Pan
Preparation of rapini with Tuscan sausage
Let’s see how to prepare rapini with Tuscan sausage.
First of all, you need to clean and wash the rapini, then put them in a pot with plenty of water and boil for 10/15 minutes, drain them well so they are quite dry, then chop them a bit. In a pan, sauté the garlic. When it is golden, add the rapini, mixing well, then add a bit of oil and salt, continue cooking on a fairly low heat for 5 minutes.
Notes
I am from Tuscany and strictly use Tuscan sausage, for me it is the best, if you can’t find it, any type will do. I always use fresh rapini from my garden. If you are short on time, you can find pre-cooked ones on the market, packages of about 400g.
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