Heat & Knives

The Recipe

Source: Biba’s Italy: Favorite Recipes from the Splendid Cities by Biba Caggiano

2 pounds broccoli rabe
salt
2 pounds mildly spicy Italian sausage
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
chopped fresh red chili pepper or hot red pepper flakes to taste
1/2 cup dry white wine

Trim and discard any large woody stalks and wilted leaves from the broccoli rabe, and wash well under cold running water.

Bring a pot of water to a boil and prepare an ice-water bath in a large bowl. Add a large pinch of salt and the broccoli rabe to the boiling water. Cook, uncovered, over high heat, until the broccoli is tender but still a little al dente, about 2 minutes. Drain and place the broccoli in the ice-water bath to stop the cooking. When cool, drain again and set aside.

Preheat the oven to 250 F.

Prick the sausages in a few places with a fork and place in a large skillet. Add enough cold water to come a little less than halfway up the sides of teh sausage. Place the skillet on high heat. When the water begins to boil, reduce the heat to medium and cook, turning the links a few times, until all the water in the pan has evaporated and only the fat of the sausage is left in the skillet, 10 to 15 minutes. Add 2 to 3 tablespoons of the oil to the skillet and keep cooking the sausage over medium heat until it is golden brown on all sides, 2 to 4 minutes. Transfer to a platter and keep warm in the oven.

Add the garlic, chili pepper, and, if needed, a little more oil to the skillet, and stir for less than 1 minute. Add the wine and stir over medium heat until the wine is almost all evaporated, 3 to 4 minutes. Add the reserved broccoli rabe, season lightly with salt, and cook until the broccoli is thoroughly heated through, 3 to 4 minutes. Taste and adjust the seasoning.

Place the broccoli rabe on serving dishes, top with the sausage, and serve hot.