This conventional Italian sausage dish, recognized regionally as “Vruaccula e Sotizzi,” is a staple in northern Calabria. The broccoli rabe absorbs the drippings from the sausages and creates an unimaginable, wealthy taste. This easy dish is actually larger than the sum of its elements!
Italian Sausage & Broccoli Rabe Recipe | Easy methods to Make Calabrian-Fashion Sausages
Watch the Pasta Grammar video the place we make Vruaccula e Sotizzi right here:
SAUSAGE & BROCCOLI RABE RECIPE
Makes: 3-4 servings
Prepare dinner Time: 1 1/2 hours
For this recipe, you have to:
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4 tbsp additional virgin olive oil
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2 garlic cloves, peeled
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1 dry or recent chili pepper, chopped
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2 lbs broccoli rabe
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Salt
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4-6 gentle Italian sausages, pierced with a fork or knife
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Contemporary black pepper
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1/2 cup (120ml) white wine
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2 medium pots
Place 2 tbsp olive oil, the garlic cloves, and the chopped chili pepper in a pot over medium warmth. When the garlic begins to sizzle, add the broccoli rabe and canopy the pot to maintain the steam in. Decrease the warmth barely.
Let the broccoli rabe cook dinner for 20-Half-hour, or till the stems are tender. Take away the lid and stir sometimes because the broccoli rabe self-steams. Nearing completion, salt the greens to style. Flip off the warmth when completed.
Warmth the remaining olive oil in one other pot over medium/excessive warmth. Add the sausages and cook dinner, turning ceaselessly, for a couple of minutes till calmly browned on all sides. Sprinkle them with salt and pepper, then add the white wine. Decrease the warmth, partially cowl the pot, and produce the liquid to a simmer.
Let the sausages simmer for 20-Half-hour, or till absolutely cooked by means of. Add the broccoli rabe and gently stir all collectively. Elevate the warmth to carry the liquid to a brisk simmer and let the sausages cook dinner till a lot of the extra liquid has thickened. Serve heat.
Buon appetito!
Have some leftover sausage? Why not do that scrumptious Pasta alla Norcina recipe?
