A WALK ON LUCCA WALLS - THE BEST SAUSAGE RECIPE WITH BROCCOLI RABE/RAPINI

We walked along the walls in Lucca. It was a blustery spring day but we loved being there. Back home we needed comfort food so I cooked a classic Italian dish, Sausages with Broccoli rabe.

In Tuscany they are called Salsicce con rapini and in Naples they are Salsicce con Friarielli. It is a super delicious dish. 

                        

Fresh Sausages with broccoli rabe also known as Rapini, Friarielli or Cime di Rapa Ingredients: Serves 2 (generously) 6 Fresh Italian sausages 1 ½ Lb /750 gr of broccoli rabe 2 cloves of garlic 2 small chilli EV Olive Oil Water Place the sausages in a shallow pan with a tbsp of EV Olive oil. Over medium heat brown the sausages then pour water (about a pint) to almost cover the sausages. It will take about 45 min for the water to be absorbed by the sausages and evaporate. In the meantime prepare the greens: save the leaves, the florets and all the soft bits. Wash and drain but they don’t need to be spun. In another large frying pan pour a couple of tbsp of EV Olive oil, 2 cloves of garlic and the chilli (do not break them unless you like very hot greens). On a low to medium heat when the garlic becomes golden add the greens and press them with a lid. Every so often turn them. Their volume will reduce. Season, when the stalks are soft they are ready. Now when the sausages have absorbed all the water, remove some fat if you wish, then add the greens and toss for a minute over medium heat. Serve