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Ingredients for 4 people
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- 8 fresh pork sausages or 1 pound fresh sausage
- cut into pieces
- 1 head Broccoli Romanesco (green cauliflower)
- 3 ½ tablespoons extra virgin olive oil
- 2 cloves garlic
- ½ cup dry white wine
- salt and pepper to taste
Le Ricette
Sausage with Broccoli Romanesco
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
Tags
Ingredients for 4 people
8 fresh pork sausages or 1 pound fresh sausage
cut into pieces
1 head Broccoli Romanesco (green cauliflower)
3 ½ tablespoons extra virgin olive oil
2 cloves garlic
½ cup dry white wine
salt and pepper to taste
Ingredients
Preparation 20 minutes preparation + 20 minutes cooking
Clean a large head of Roman cauliflower, remove leaves, cut florets into small pieces, and rinse under running water.
Bring a large pot of salted water to a boil, with a pinch of baking soda, if desired, so the cauliflower retains its bright color.
Boil the florets for a few minutes until still tender-crisp when tested with a knife.
Drain and shock briefly in cold water to stop the cooking process.
Heat oil in a pan over medium heat. Sauté peeled garlic until brown.
Prick the sausages all over with a fork, cut lengthwise and brown on both sides in the same pan.
Add ¾ of the white wine and, after it evaporates, add the cooked florets.
Season with salt and pepper and add the remaining wine.
Cover and simmer for 5 minutes.
Remove from the heat, remove the garlic and serve immediately.
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