The sausage with arugula and raspadura is a tasty, easy and quick main dish. A bed of arugula on which golden and flavorful sausage bites are added, thin slices of Lodi raspadura, and if you like, you can season the dish with balsamic glaze. With the same ingredients, you can dress pasta, prepare a risotto, or stuff a flatbread or pizza.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 oz sausage
- 2 cups arugula
- to taste raspadura
- to taste balsamic glaze (optional)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Frying Pan
- Cutting Board
- Knife
- Plate
- Wooden Spoon
Steps
To prepare the sausage with arugula and raspadura…
Take the sausage and with the tip of the knife, cut and remove the casing. You can leave the sausage whole or cut it into bites.
In a frying pan, pour the oil, heat it slightly, then add the sausage, in this case, in bites, and cook until it is cooked through and well browned on the outside. Stir occasionally with a wooden spoon. Alternatively, you can also cook it on a griddle without adding oil.
While the sausage is cooking, take a flat plate, lay the arugula (the bagged kind is ready to use), and season it with a drizzle of extra virgin olive oil, salt, and pepper.
When the sausage is cooked, place the bites on top of the arugula, add the raspadura, and garnish with balsamic glaze. Serve the dish immediately.
Variation
If you can’t find raspadura, you can replace it with shavings of Grana Padano or Parmigiano Reggiano.
