Easy Italian Recipes

 MAKES 4 SERVINGS

- Sea salt
- 1 lb (500 g) broccoli rabe, trimmed
- 1 lb (500 g) Italian sweet fennel sausages
- 4 large cloves garlic, thinly sliced
- Pinch of red pepper flakes

Salsicce e verdure, "sausages and greens," is a favorite combination not only in Campania but throughout southern Italy. Pork sausages seasoned with fennel seeds are the most popular fresh sausages in Campania, but you can substitute the fiery-hot pork sausages of neighboring Calabria or another fresh sausage for some or all of the fennel sausages.

Bring a large pot three-fourths full of water to a rolling boil and add about 1 tablespoon salt. Add the broccoli rabe and cook, testing often, until the stems are softened but not fully cooked, about 5 minutes. Drain and cool under cold running water, then drain again. Set aside.

In a large frying pan over medium heat, combine the sausages and 1/2 cup (4 fl oz/125 ml) water. Cover the pan and bring the water to a simmer. Cook until the water evaporates and the sausages begin to sizzle and turn brown, about 10 minutes. Uncover the pan and continue to cook, turning the sausages as needed, until lightly browned on al! sides, about 5 minutes longer. Transfer the sausages to a plate and cover to keep warm.

Add the garlic and red pepper flakes to the pan drippings and sauté over medium heat until the garlic is lightly golden and fragrant, 1-2 minutes. Add the broccoli rabe and stir well. Return the sausages to the pan, cover, and cook until the broccoli rabe is tender and the sausages are cooked through, about 5 minutes.

Transfer the sausages and greens to a warmed platter and serve at once.

Buon appetito !