Italian Sausage with Broccoli Rabe — Salsiccia e Friarielli
A Neapolitan pan classic of Italian sausage browned then tossed with friarielli (slightly bitter broccoli rabe leaves) wilted with garlic and chilli, served with crusty bread to mop up the pan juices.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim tough stems from 400g broccoli rabe. Smash and peel 8 garlic cloves. Cut 400g Italian sausage into 4cm pieces or leave whole. Slice 120g crusty bread. Measure 1 tsp chilli flakes, 6 tbsp olive oil, 120ml water, 0.5 tsp salt, and have 2 lemon wedges ready.
Sear
Heat 2 tbsp olive oil in a wide skillet over medium-high heat. Add sausage pieces, brown 7–8 minutes turning until coloured on all sides. Lift onto a plate; they will not be cooked through yet.
Bloom
Reduce heat to medium. Add remaining 4 tbsp olive oil, smashed garlic, and chilli flakes. Cook 60 seconds until garlic is pale gold and kitchen smells of chilli.
Saute
Add broccoli rabe in handfuls, letting each wilt before adding the next. After 2–3 minutes all leaves should be in the pan. Pour in 120ml water and 0.5 tsp salt. Cover and cook 4–5 minutes until rabe is tender and most liquid has evaporated.
Braise
Uncover pan. Return sausage, pushing it into the greens. Cook 4–5 minutes uncovered, turning sausage once, until internal temp reaches 70°C and greens are glossy. While sausage cooks, toast bread in a dry skillet 2 minutes per side until charred at edges.
Plate
Transfer sausage and friarielli to plates with toasted bread. Squeeze lemon over the greens. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.