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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