Salsicce con i broccoli

Italian Food and Flavours

 

Sausage with broccoli
Serves 4
Not perhaps the most obvious combination for a braised dish but with a good quality Italian sausage and fresh broccoli this is a fairly simple but very satisfying winter main course.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1kg good quality Italian sausage
  2. chopped onion
  3. 500g broccoli, cut into flowerettes
  4. cold water
  5. 3/4 tbs passata
  6. 50g pancetta, diced
  7. salt and pepper
  8. olive oil
  9. (garlic)
Instructions
  1. Fry the pancetta in a little oil until it starts to render its fat. Cut half the sausages from their skins and crumble the meat, add this to the pan and continue to fry until the pancetta has given up most of its fat but before it crisps up, by this time, about 10 minutes, the sausage meat should have taken on a little colour. You may want to drain off the excess fat at this stage. Traditionally this dish has no garlic but I like to add a chopped clove at this point and cook for a minute or too extra.
  2. Add the broccoli and remaining sausage cut into chunks, give the pan a stir to mix everything up then add the passata and enough water to cover the ingredients. Cook uncovered for 30 minutes or so at a reasonable boil. Keep an eye on it and if the liquid is evaporating too soon cover, or add a little more water, or both. The final sauce should be slightly thickened.
  3. Serve hot, either on its own which would be the Italian way, or with potatoes or rice
Notes
  1. Italian sausages are made exclusively of meat and so respond well to this type of dish. Poorer quality sausages will tend to dissipate into a soup so ensure you use the real thing!
Adapted from La Cucina delle Marche
Adapted from La Cucina delle Marche
Cooking Holidays Italy http://www.italianfoodandflavours.com/
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