Rapini, more commonly known as broccoli rabe in the United States and also known as friarielli in Italy, is a green leafy vegetable popular in central and southern Italian regions. Rapini are typically sautéed with garlic, peperoncino, salt and pepper. Chopped pancetta or guanciale can also be added to the sauté for added richness and flavor. Broccoli rabe is actually not related to broccoli at all; and is more closely related to the turnip and turnip greens. It has an earthy, slightly bitter taste that softens as it cooks. Both the leaves and the broccoli-like buds are edible.
Rapini is sometime served as part of an antipasto or more commonly as a contorno, a side dish, to a hearty meat or pasta dish. Rapini can also be found as an integral ingredient to many pasta dishes, for example Orecchiette with Broccoli Rabe and Italian Sausage a recipe which can be found here in Così Italiano.
Another of my favorite ways to serve rapini is simply with grilled sausage as a side to a meatless pasta dish, for example Spaghetti Marinara or Fettuccine Alfredo. I prefer to use Italian pork sausage and my wife prefers Italian seasoned chicken sausage, so feel free to use whatever type of sausage you prefer, it will always be delicious. Give it a try and let me know what you think.
Salsicce con Rapini – Italian Sausage with Broccoli Rabe
Ingredients
- 8 Italian sausages, swet or hot to taste
- 2 bunches Broccoli rape, ends trimmed, cut crosswise into 4 inch lenghts
- ⅓ cup Extra virgin olive oil
- 4 – 6 cloves Garlic, to taste, thinly sliced
- 1 or 2 Whole peperoncini, finely sliced; or 1 tsp crushed red pepper, or mor to taste
- Salt and pepper to taste
Preparation
- Bring a large pot of salted water to a boil.
- Add broccoli rabe to the boiling water and cook until water returns to a boil plus 2 or 3 minutes.
- Reserve 1 cup of water then drain the broccoli rabe in a large colander.
- In a large skillet, heat oil over medium heat then add garlic and fry until the garlic just begins to turn golden. Add the peperoncini or crushed red pepper flakes and sauté for a few seconds the add the broccoli rabe and toss to combine.
- In a large skillet, heat oil over medium heat then add garlic and fry until the garlic just begins to turn golden. Add the peperoncini or crushed red pepper flakes and sauté for a few seconds the add the broccoli rabe and toss to combine.
- Remove the cover and sauté until all the liquid is absorbed. Season to taste with salt and pepper.
- Meanwhile, grill the Italian sausage using your preferred method.
- Serve the broccoli rabe and sausage together as an appetizer or as a side dish to your favorite pasta.
Attribution(s)
Image: Salsicce con Friarielli ©Vincenzo DeBernardo/stock.adobe.com
Karen Fucentese says
i am 100% Italian and love all things Italia. I am so pleased to have found you send look forward to being part of your community. Grazie.
Eligio Bucciarelli says
Thank you Karen, we’re happy to have you! Please let your family and friends know about us too.
Nicholas says
100 percent italian and you write thank you in spanish ?
Eligio Bucciarelli says
Where exactly do you see the problem Nicholas? Look again, it is clearly spelled “Grazie” not “Gracias”. Furthermore, your comment is clearly an attempt to unkindly disparage a follower of my blog, but it has clearly backfired as it seems that you do not know the difference. Normally, I would not approve a comment such as yours, but I want to use it as an example that this site does not tolerate such comments and strives for kindness and acceptance of our reader’s comments and opinions regardless of whether we agree or not, even in your case where you’re obviously wrong.
Donna Skelley says
Just wondering if chicken stock instead of the water would work?
Thanks.
Eligio Bucciarelli says
Yes Donna, chicken stock works just fine and adds another layer to the flavor profile. Vegetarians making just the rapini without the sausage may want to use vegetable broth as an alternative.
Theresa says
I love this dish . Thank you for sharing . Sometimes after I boil it , and strain it , I sauté it with garlic and olive oil . However a few times it has not been so tender . I do not want to overecook it any ideas would be appreciated . Grazie