Broccoli rabe with sweet Italian sausage from Gourmet Magazine, January 2009 (page 78)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast chicken with pancetta and olives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on April 06, 2021

    I picked up some good-looking broccoli rabe and had some hot Italian sausages in the freezer. Maybe the sweet Italians offset the slight bitterness of the broccoli rabe, but I think the hot Italians stand up to the bitterness. I blanched/boiled the thick stems a little longer than the thin stems and leaves then shocked them all in ice water. I also sautéed the sausages in a bit of olive oil until almost done, added garlic until barely colored, then threw in the broccoli rabe to bring it all together and heat through. Finally, salt and pepper to taste. Essentially the same recipe preparation. ;)

  • Rutabaga on October 18, 2018

    If you like broccoli rabe, this dish is great. Pairing it with sweet Italian sausage is a pleasant contrast. But the flavor of the rabe dominates, so it's a little strong for those who aren't fans of its natural bitterness.

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