RomanItalian
Sausage and Broccoletti
by Marco Rufini · 181K subscribers on YouTube
A simple second course from Rome: sautéed broccoletti (broccoli rabe) with spicy Italian sausage, finished with a splash of local red wine.
- Difficulty
- easy
Ingredients
6 items- Spicy SausageWhole sausage, not pierced
- Broccoli RabeAlso known as broccoli rabe or cime di rapa; tough stems reserved for broth
- Extra Virgin Olive OilA drizzle for the sausage pan, a little more for the broccoletti
- GarlicA few cloves, coarsely chopped, then removed after sizzling
- SaltA pinch
- Red WineLocal Lazio red wine, to deglaze the sausage pan
Method
- Clean the broccoletti: strip off the leaves and the tender parts from the tough stems. Reserve the stems for broth.
- In a skillet, add a drizzle of oil and heat. Add the whole sausage (do not pierce it) and brown until nicely seared.
- In another skillet, pour a little more oil, add coarsely chopped garlic, and heat until it sizzles. Remove the garlic.
- Add the broccoletti to the hot oil, add a pinch of salt, and stir frequently. If the quantity is large, cover and let them wilt.
- When the sausage is well browned, deglaze the pan with red wine, letting the alcohol evaporate.
- Add the sausage and its pan juices to the broccoletti and continue cooking together until everything is well combined.
- Serve: take a generous bunch of broccoletti with the sausage.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
