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Sausage with Broccoli Romanesco

di Academia Barilla

Sausage with Broccoli Romanesco
40 minutes


Main course

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

Preparation 20 minutes preparation + 20 minutes cooking
1. Clean a large head of Roman cauliflower, remove leaves, cut florets into small pieces, and rinse under running water

2. 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

3. Boil the florets for a few minutes until still tender-crisp when tested with a knife

4. Drain and shock briefly in cold water to stop the cooking process

5. Heat oil in a pan over medium heat

6. Sauté peeled garlic until brown

7. Prick the sausages all over with a fork, cut lengthwise and brown on both sides in the same pan

8. Add ¾ of the white wine and, after it evaporates, add the cooked florets

9. Season with salt and pepper and add the remaining wine

10. Cover and simmer for 5 minutes

11. Remove from the heat, remove the garlic and serve immediately