Salsicce con le cime di rapa
I love this sausages recipe, with its unusual and assertive flavors. My grandma was from the Apulia region, and she introduced me really early to the unique taste of rapini. I find that their strong, almost bitter taste wonderfully balances the buttery, rich sausages to create a hearty, irresistible mix.
The dish takes about 40 minutes to make, and it’s a variation of the Sautéed Rapini recipe that you can find in my recipe App. The vegetables are cooked the Italian way: very well done.
It is very easy to prepare: the only challenge will be finding good sausages.
Having grown up in the North of Italy, where pork is fairly worshipped, I have my credos when it comes to sausages!
For example, one of my principle states that sausages shall be made of pork, and only pork: a chicken or turkey sausage to me is not a sausage.
Another credos is that sausages cannot be made with sweet ingredients — no apple, honey, smoke flavors…
In the northern and central Italy, we only use a very simple sausage, made with ground pork of the best quality and balanced fat content, a hint of white wine, salt and pepper, and occasionally a hint of garlic. Simple sausages like this are a very hard find here. Probably the closest variety is bratwurst. A simple sausage will, in my opinion, perfectly enhance the taste of rapini.The so-called Italian sausages (made with fennel) are local specialties from the south of Italy — I tasted them for the very first time in the US!
But idiosyncrasies aside, any sausage you like will work (Phew!!!).