SAUSAGE & RAPINI
Here is a recipe from the Tuscan tradition, the Sausage and Rapini. Very easy to prepare, it is a tasty second course and excellent for any occasion. Rapini are the classic friarielli, called broccoli in Rome, broccoli di rapa in Calabria and cime di rava in Puglia. I remember that in the cold period, around December and January, in my grandmother's house, Sausage and Rapini was an ever-present dish. My grandfather loved them and so she often cooked them during this period.
Ingredients
1 kg Rapini8 small sausages3 garlic1Fresh chili pepperSaltPepperExtra virgin olive oil
Preparation
To prepare the rapini with sausage, start by cleaning the vegetables: wash them well and remove the hard ribs and ruined leaves. Cut the leaves into pieces and blanch them in plenty of salted water for about ten minutes. Squeeze them well from excess water and brown them in a pan for 2/3 minutes with a drizzle of extra virgin olive oil, peeled garlic and chili pepper. Then cook the sausage chunks in a pan (if you have chosen larger sausages, cut them into pieces) for about ten minutes over low heat. Put them in the pan with the rapini and finish cooking to blend the flavors. It will take about 5 minutes. Stir constantly. Season with salt and pepper and your Sausage and Rapini is ready to enjoy. Serve hot.
Here is a recipe from the Tuscan tradition, the Sausage and Rapini. Very easy to prepare, it is a tasty second course and excellent for any occasion. Rapini are the classic friarielli, called broccoli in Rome, broccoli di rapa in Calabria and cime di rava in Puglia. I remember that in the cold period, around December and January, in my grandmother's house, Sausage and Rapini was an ever-present dish. My grandfather loved them and so she often cooked them during this period.
Ingredients
1 kg Rapini
8 small sausages
3 garlic
1Fresh chili pepper
Salt
Pepper
Extra virgin olive oil
Preparation
To prepare the rapini with sausage, start by cleaning the vegetables: wash them well and remove the hard ribs and ruined leaves. Cut the leaves into pieces and blanch them in plenty of salted water for about ten minutes. Squeeze them well from excess water and brown them in a pan for 2/3 minutes with a drizzle of extra virgin olive oil, peeled garlic and chili pepper. Then cook the sausage chunks in a pan (if you have chosen larger sausages, cut them into pieces) for about ten minutes over low heat. Put them in the pan with the rapini and finish cooking to blend the flavors. It will take about 5 minutes. Stir constantly. Season with salt and pepper and your Sausage and Rapini is ready to enjoy. Serve hot.
No comments:
Post a Comment