Sausage and broccoli rabe are a marriage destined to last. Often served with pasta, most commonly orecchiette, this recipe is for quick, easy, hearty sandwiches with some greens in them.
Recipe information
Yield
makes two 6-inch sandwiches
Ingredients
3 tablespoons extra-virgin olive oil
3/4 pound sweet Italian sausage without fennel seeds, removed from casing (about 3 sausages)
1 bunch broccoli rabe, trimmed, tough stems peeled
1/4 teaspoon peperoncino flakes
1/4 teaspoon kosher salt
Two 6-inch lengths Italian bread, split and lightly toasted
Preparation
Step 1
Heat olive oil in a large skillet over medium heat. When the oil is hot, add the sausage, and cook, breaking into small crumbles with the back of a wooden spoon, until sausage is browned, about 5 minutes.
Step 2
Add the broccoli rabe, peperoncino, and salt, and stir. Cover, and cook, stirring occasionally, until the broccoli rabe is tender, about 6 to 8 minutes. Add a few tablespoons of water to the skillet if necessary.
Step 3
Place Italian bread on plates, and top with the sausage and broccoli rabe. Serve hot.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
