RomanItalian
Sarzefine and Sausages
by Marco Rufini · 181K subscribers on YouTube
A traditional Lazio stew of wild greens (sarzefine) and pork sausages, slowly cooked with garlic, chili, and tomato, finished with a fragrant raw garlic-chili oil and parsley.
Ingredients
7 items- Extra Virgin Olive OilExtra virgin olive oil; used for cooking base and for finishing
- GarlicUsed in cooking and in finishing oil; some may remove garlic before adding greens
- Chili PepperFresh or dried chili pepper; used in cooking and in finishing oil
- SausagePork sausages
- SarzefineAlso known as scorza bianca; a wild local green from the Lazio region
- TomatoFresh ripe tomatoes, chopped
- ParsleyFresh parsley, chopped; used in the finishing oil
Method
- Heat a generous amount of extra virgin olive oil in a pan over medium heat and add the garlic and chili pepper.
- Add the pork sausages and brown them on all sides, rolling them in the oil.
- Add the pre-washed and chopped sarzefine (wild greens) to the pan and cook until wilted.
- Add the fresh chopped tomatoes and cook on low heat until the greens are tender and the sauce thickens, stirring occasionally.
- While the stew cooks, prepare the finishing oil: in a small pan, heat a little extra virgin olive oil with garlic and chili pepper, then remove from heat and stir in chopped fresh parsley.
- Once the stew is ready, drizzle the finishing oil over the top, check for seasoning, and serve.
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
